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“My husband always calls this recipe 'finger-licking good', and the sweet-and-spicy flavor really is to die for! The sauce is also great on chicken breasts,” says Richmond, Virginia's Linda Gardner.
This recipe is:
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Nutritional Facts 1 wingette equals 114 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 213 mg sodium, 7 g carbohydrate, trace fiber, 5 g protein.
Originally published as Best Barbecue Wings in Simple & Delicious May/June 2008, p33
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Reviewed on May. 17, 2011 by mszczepanski
sauce takes a while, but it's really good on chicken breasts
Reviewed on Feb. 07, 2011 by silly girl
Well I made them, but it was 15 degrees out so I didn't grill:)) I made the sauce and reserved a cup. I poured it on top of my wings in the crockpot. Cooked them till they were done 3 hours or so. Before they started falling off the bone. I took them out draining the liquid and put them on a baking sheet, brushed them w the reserved sauce and baked them on 450 until they got crispy...mmmmm yummy!
Reviewed on Jan. 16, 2011 by silly girl
I also saw no confusion in the recipe and can't wait to try them for Superbowl.
Reviewed on Sep. 08, 2010 by ReldaJ
People the recipe is plain written plainly. I guess I know how to read a recipe. I think they need to do Sauce then list the ingredients then Coating and list the ingredients. Sorry but I wouldn't waist my time cooking chicken wings. Use drumsticks or thighs. I also did not use the whole 1/4 cup of canola oil when I cooked the onion and garlic. You do need the 1/4 cup olive oil for the coating.
Reviewed on Jul. 29, 2010 by Mudmom3
The name of this recipe says it all!! These are truly the best! The recipe directions are very easy to follow and understand. I would definitely make these again. I would even just make the barbecue sause and use it for other things as well. My entire family LOVED, LOVED, LOVED these delicious wings and the sauce!!
Reviewed on Jun. 24, 2010 by KScales
We apologize for any confusion with this recipe, but it is correct as written. 2/3 of a cup of the barbecue sauce is set aside to be served with the wings as a dipping sauce. The remaining sauce is used for basting during cooking.The olive oil and vinegar mixture really isn't a marinade. It's just used to coat the wings before grilling.Taste of Home Test Kitchen
We apologize for any confusion with this recipe, but it is correct as written. 2/3 of a cup of the barbecue sauce is set aside to be served with the wings as a dipping sauce. The remaining sauce is used for basting during cooking.
The olive oil and vinegar mixture really isn't a marinade. It's just used to coat the wings before grilling.
Taste of Home Test Kitchen
Reviewed on Jun. 21, 2010 by ljjustice
I have made them and they are delicious! My husband and teenage sons loved them. And, no, you don't marinate the wings in anything. (But, marinate for other recipes means to soak in a marinade) You just need to FOLLOW the recipe. It's all there. Nothing is missing. Dip the wings in the vinegar, oil, salt and pepper mixture to coat them before grilling them. Nothing says all of the oil will be used up. Once you've partially cooked the meat it's time to start basting with the sauce as they finish cooking. No need to over think the process. Just grill 'em and eat 'em. They're worth it.
Reviewed on Jun. 21, 2010 by douglasklims
yes, you could make these in the oven, or better yet, broil them, but watch them closely!
Reviewed on Jun. 20, 2010 by Juansmom
OK, let's clear up this recipe confusion. First you make a BBQ sauce and reserve some, then you make a marinade for the wings, as stated in recipe. The recipe is obviously written for a cook who is already familiar with the basic rules of BBQ. Any meat cooked with a sugary glaze or sauce will burn immediately, hence, you cook meat more than halfway through, then brush/baste with the sauce, as stated in recipe, folks! The meat cooks, the glaze caramelizes and develops flavor and doesn't burn. Dip wings in remaining,or reserved sauce. No steps are missing from the recipe, you just need to understand the BBQ process. This recipe sounds great will try on chix legs and thighs!! Listen, really, has Taste of Home ever steered you wrong?
Reviewed on Jun. 20, 2010 by meanmary5
Certainly not as written, too bad the Taste of Home did not check it before it was published.
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