Oriental Hot Wings
Recipe by: BBQGuide
1 cup soy sauce
1/2 cup sugar
1/4 cup sesame seeds
1 tbsp cayenne pepper
2-3 lbs wings
Steve's wing sauce:
1/2 cup Durkee Red Hot (used to be franks louisana hot sauce)
1.5 Tb honey
1 Tb butter
1 Tb white wine vinegar
1 Tb lemon juice
.5 tsp cayenne pepper
.5 tsp tobasco
Combine the marinade ingredients to make a marinade.
Cut wings into 3 pieces. Discard the wingtips and marinate the
remaining pieces for at least 30 minutes. Agitate the pieces
occasionally while they are marinating.
Cover a cookie pan with foil and, using tongs, place the marinated
wing pieces on it. I suggest using a cookie PAN, as opposed to a
sheet, because the sides will insure that none of the marinade mixture
drips off the edge and screws up your oven. There should be a slight
seperation between each individual piece so they don't stick together.
Cook for one hour at 350 F, turning the wing pieces every 10 minutes.
If you want them to come out nice and even, you need to turn them
individually with a pair of tongs. If you don't turn them, they'll
stick and burn on one side.
After they are done, let stand for at least 20 minutes. Serve hot or
at room temperature.
Put all ingredients in a sauce pan and simmer on low temp until
everything is mixed well/melted. Simmer on low for another 5-10
minutes to let the flavors blend and the sauce darken a little.
When the wings are cooked, put them in a bowl and pour the sauce over
them. The sauce should cover a couple pounds of wings. Stir to coat.
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