Barbecue Chicken Wings with Hot Horseradish Dip
Ingredients
Horseradish Dip
1 container (16 oz. size) sour cream (any style)
3 tablespoons prepared horseradish
1/2 teaspoon Tabasco sauce
Mustard Dip
1 container (16 oz. size) sour cream (any style)
1/4 cup country-style Dijon mustard
1/4 teaspoon garlic salt
2 teaspoons white wine vinegar
Chicken
4 pounds chicken wing drumettes
2 cups barbecue sauce
Preparation
In medium bowl stir together Hot Horseradish Dip ingredients. Cover; refrigerate until ready to serve. Repeat for mustard dip.
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Place chicken on grill over drip pan. Grill, turning occasionally, for 7 minutes. Continue grilling, basting occasionally with barbecue sauce, until chicken is fork tender (6-8 minutes).
Serve chicken hot or cold with dips. Serve as an appetizer.
Reds Classic Barbecue Chicken Wings and Sauce
Ingredients
BBQ Sauce
1/4 cup vegetable oil
1 onion -- finely chopped
6 cloves garlic -- finely chopped
1 1/2 cup ketchup
1/3 cup Worcestershire sauce
1/2 cup cider vinegar
1/3 cup brown sugar (packed)
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
hot pepper sauce (optional) -- to taste
WINGS
30 chicken wings
1/4 cup olive oil
1/4 cup cider vinegar
coarse salt -- to taste
freshly-ground black pepper -- to taste
Preparation
Prepare the sauce: Warm the oil in a saucepan over medium heat. Add the onion and garlic; cook slowly until soft.
Add the ketchup, Worcestershire sauce, vinegar, brown sugar, chili powder, cayenne pepper and cumin. Raise the heat and simmer, stirring often, until the sauce is thick enough to stick--literally--to your ribs, about 10 minutes. Add the hot pepper sauce, if desired. Reserve.
Place the wings in a bowl; toss with the oil, vinegar, salt and pepper.
Grill wings over medium-low heat until golden brown, about 12 minutes per side, brushing with the reserved sauce during the last 5 minutes on each side to glaze the wings.
Serve on a large platter with extra sauce in a bowl for dipping.
Ingredients
Horseradish Dip
1 container (16 oz. size) sour cream (any style)
3 tablespoons prepared horseradish
1/2 teaspoon Tabasco sauce
Mustard Dip
1 container (16 oz. size) sour cream (any style)
1/4 cup country-style Dijon mustard
1/4 teaspoon garlic salt
2 teaspoons white wine vinegar
Chicken
4 pounds chicken wing drumettes
2 cups barbecue sauce
Preparation
In medium bowl stir together Hot Horseradish Dip ingredients. Cover; refrigerate until ready to serve. Repeat for mustard dip.
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Place chicken on grill over drip pan. Grill, turning occasionally, for 7 minutes. Continue grilling, basting occasionally with barbecue sauce, until chicken is fork tender (6-8 minutes).
Serve chicken hot or cold with dips. Serve as an appetizer.
Reds Classic Barbecue Chicken Wings and Sauce
Ingredients
BBQ Sauce
1/4 cup vegetable oil
1 onion -- finely chopped
6 cloves garlic -- finely chopped
1 1/2 cup ketchup
1/3 cup Worcestershire sauce
1/2 cup cider vinegar
1/3 cup brown sugar (packed)
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
hot pepper sauce (optional) -- to taste
WINGS
30 chicken wings
1/4 cup olive oil
1/4 cup cider vinegar
coarse salt -- to taste
freshly-ground black pepper -- to taste
Preparation
Prepare the sauce: Warm the oil in a saucepan over medium heat. Add the onion and garlic; cook slowly until soft.
Add the ketchup, Worcestershire sauce, vinegar, brown sugar, chili powder, cayenne pepper and cumin. Raise the heat and simmer, stirring often, until the sauce is thick enough to stick--literally--to your ribs, about 10 minutes. Add the hot pepper sauce, if desired. Reserve.
Place the wings in a bowl; toss with the oil, vinegar, salt and pepper.
Grill wings over medium-low heat until golden brown, about 12 minutes per side, brushing with the reserved sauce during the last 5 minutes on each side to glaze the wings.
Serve on a large platter with extra sauce in a bowl for dipping.
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