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2 lbs chicken wings (I usually mix wings and drumsticks)
Butter or olive oil or a combination of both
Country Bob's All-Purpose Sauce
Hot sauce (I use Louisiana hot sauce but some people prefer Frank's or Crystal's)
2 cloves of garlic, crushed, with juice
salt, pepper, and a sprinkling of ginger |
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Heat butter and/or oil on medium in a skillet or saucepan large enough to hold the wings. Rinse wings, pat dry and put them in the skillet. Turn the wings now and then so that all sides brown slightly. (I usually fry them about 10 minutes.)
While the wings are frying, turn the oven on to about 250 and mix the Country Bob's sauce, hot sauce, garlic with juice, salt, pepper, and ginger. Remove wings from pan and drain on paper towels or newspaper.
Place the wings in a baking pan and cover with the sauce mixture, turning the wings so that they're covered on all sides. Bake at 250 for about 30 minutes or until done.
Once the meat is cooked, turn the oven off and leave them in for another 15 to 20 minutes.
Sometimes I add a little Teriyaki sauce or a little Worcestershire sauce or whatever else appeals to me at the time but it seems that as long as I use this recipe for the base, the wings are always great. |
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