Ingredients:
2 Pounds Of Chicken Wings
1/4 Cup Of Monocultivar Nocellara Extra Virgin Olive Oil
1/2 Cup Of Freshly Squeezed Lemon Juice
2 Cup Of Melinda's Bold & Spicy Habanero Ketchup
1 Cup Of Grandma's All Natural Unsulphured Molasses
1 Teaspoon Of Freshly Ground Cinnamon
1/4 Cup Of Meijer Worcestershire Sauce
1 Teaspoon Of Zakuson Gourmet Horseradish
2 Teaspoons Of Lee Kum Kee Premium Soy Sauce
1/4 Cup Of Cold Bottled Water
1 Teaspoon Of Ground Cayenne Pepper
1 Tablespoon Of C&H Light Brown Cane Sugar
1 1/2 Teaspoons Of McCormick Ground Mustard
2 Tablespoons Of Diced Vidalia Onion
1 Large Fresh Minced Garlic Clove
Information:
Serving Size 6
299 Calories Per Serving
21 Grams Of Fat
Preparation Instructions:
Many thanks to Travis from Huron South Dakota for submitting this excellent barbecued buzzard wings recipe. To begin please take out a medium size saucepan, and then add in the extra virgin olive oil, freshly squeezed lemon juice, spicy Habanero ketchup, molasses, ground cinnamon, Worcestershire sauce, horseradish, soy sauce, bottled water, cayenne pepper, light brown sugar, ground mustard, diced Vidalia onion, and minced garlic clove. Whisk these ingredients together until the sauce is even, then heat them over low heat until all of the molasses dissolves. Once the sauce is done, set it aside. Next take out a boiling pot, add in your chicken wings, then cover them with water. You will then want to boil the chicken for seven minutes. Once you are done, drain the water from the chicken, then remove any excess water. Next take out a baking dish, dip each chicken wing in the cooled sauce to achieve a nice thick coating, then place the chicken wings into the dish. Once all of the chicken wings are in the dish, pour on any of the excess sauce. You are now set to bake the chicken for thirty five minutes at 350 degrees Fahrenheit, or 175 degrees Celsius. That concludes this amazing recipe. Please be sure to bookmark our website, as we plan to create and add many more delicious recipes on a regular basis.
