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Uncle
Dougie's "Chicago-Style" Chicken Wings
(revised
version)
This
is how it all started...WARNING...these will become addictive!
This is what youll need:
|
1
Bottle (18oz.)
5
lbs |
Uncle
Dougie's Chicago-Style Chicken Wing Marinade
Fresh Chicken Wings (you know this wont be enough to keep a party happy) |
Remember,
these are baked not fried
Wash and dry the wings very well. Fresh wings are the bestbut if you only have frozen, totally defrost them, and try to get as much water out of the wings as possible. Cut the chicken wings at the joint and cut off the wing tip. You should end up with 2 pieces per wing a drumette and a (whatever its called). Place the cut wings in a bowl or plastic bag and pour marinade over the wings. Mix occasionally so the wings are coated. (You only have to marinate for 15-20 minutes). Place the wings and marinade in a 1 deep cooking sheet/pan. (aluminum/throw-away pans work). The wings should be half submerged in the marinade. (If you need to add morepour it on). Bake at 400-450 for approx. 60 minutes, occasionally turning the wings as they cook. Bake until the desired crispness or your preference. Drain off the marinade and finish cooking.
Dougie tips:
1) The longer you cook in the marinade - the hotter the wings. If
you follow the bottle recipe, the wings will be for the average
palate (spicy). What I like to do is make 2 pans, one drained and
browned (like the bottle recipe) and the other pan, I continue to
cook in the marinade turning and rolling the wings so they get
good and coated with the thickened marinade. These will be
hot. They take a little longer to cook, and need more attentionbut
it is worth it!
2) Ovens all vary in heat. I love using a convection oven.
The cooking time is less and the wings brown and crisp
beautifully! Another thing to try is a top broiler. Just before
you think they're doneuse the broiler for a few minutes. Some
ovens have a browning unit on top along with the heating element.
(This kind of broils and bakes at the same time very cool
but you have to watch and turn so they dont burn).
3) Frozen wingsand you are in a hurrycut the wings
(frozen wings are easy to cut) cook the wings for a few minutes
alonethis should get any water out of the chicken. Drain off
all the water, pat dry and pour the marinade over the wings in the
pan. (They still turn out great).
4) Be creativehave funexperimentyou will find your
favorite wing in our bottle. |
Oh, by the wayfor those looking for that extra heat kick while your wings are cooking in Uncle Dougies Chicago-Style Chicken Wing Marinade, season the wings with Uncle Dougies Grub-Rub with a Bite. (Start slowthis stuff packs some heat).
Click here for a printer-friendly
version
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Uncle
Dougie's Meatball Appetizer
So
simple, and yet so popular!
This is what youll need:
|
2
Bottles (18oz.)
5
lbs
1
lb |
Uncle
Dougie's World's Most Dangerous BBQ Sauce pre-cooked
meatballs grape
jelly (optional) |
Melt
jelly and barbecue sauce together at low heat in a slow cooker or crock
pot. Add the meatballs and simmer for 20-25 minutes. Serve
warm. This is a great appetizer for all age groups!!!
Dougie Note: Use Wild-Mild BBQ Sauce if you want less heat
impact. Skip the grape jelly from the recipe above... if you
require more heat.
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"Dougied"
Eggs
Deviled
eggs will never be the same!
This
is what youll need:
|
12
4
1/4 |
eggs
Tbs
mayonnaise or Miracle Whip
Tbs
Uncle Dougie's Little Zip mustard
| |
All-Purpose
Seasoning
paprika
Uncle
Dougie's Original Grub Rub |
In
case you haven't made deviled eggs, here's a quick way: Boil
enough water to be able to cover the amount of eggs you will be using.
With the heat on medium high, and when the water comes to a boil, gently
lower the eggs into the water using a slotted spoon. After all of
the eggs are in the water, set a timer for 18 minutes.
Remove the pot with the eggs from the heat and drain out the water.
I rinse them in cold water and then add some ice cubes to the cold water
and let them set. Peel the eggs and rinse them thoroughly.
Then, cut them in half length ways. Remove the yolk in put into a
separate bowl. I use a fun Tupperware container made for deviled
eggs, but you can also line them up on a plate.
With
a fork, mash up the yolks completely. Add the mayonnaise, and mix
thoroughly. Then, add the Little Zip Mustard, and again mix well.
Add the All-Purpose Seasoning, and any other seasoning that you like.
Take a little taste to make sure it is perfect! Spoon the yolk
mixture into each of the egg white halves. Sprinkle paprika on the
top and watch them get gobbled up!
Dougie Tip: Try using the Original Grub Rub instead of paprika
for a whole new kick to the eggs.
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