The Best Hot Wings
The Best Hot Wings - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
Cut the wings into 3 pieces - single bone section, double bone section and wing tip. Trash the wing tip (unless you're really hungry!)
Mix a marinade of 1 jar of jerk sauce (I only use Vernon's - no salt, best taste, all natural) and 2 tablespoons of very hot sauce (I use Endorphin Rush, tastes better than Dave's). The Vernon's says to mix 2 jars of water with 1 jar of jerk sauce - water is for drinking not mixing, leave it out. Add garlic and black pepper to taste.
Allow the wings to marinate in the refrigerator for at least 24 hours but no more than 48 hours.
If you smoke them: 3 to 4 hours at 250 degrees
If you bake them: 2 hours at 285 degrees - covered!
Take them out of the oven/smoker and grill them 3 or 4 minutes per side. Let me know when they're done, I'll be right over to help you eat 'em...© Jim Catanich
"This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished..." - rob
"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs
"This simple recipe for pizza crust delivers crust that is chewy and soft, with a crispy exterior." - gina
"My family loves this soup. There are a few things I done different that made it taste richer. Instead of cooking the potatoes on the stove top, (I think this maks them watery) I baked them in the microwave with the skin on. I let them cool down and then peel them and cut them into chuncks. They ... " - kaykendrick50_12223
"I've tried so many pot roast recipes but never found one I thought was outstanding until I came upon THIS! I followed the instructions to the letter and it was the best I've ever had! There are only two of us so I cut it in half and it worked perfectly. I ran across another that is identical other than ... " - liz wilcox
"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3