Scott's Famous Wings

This recipe is one that we have been using and perfecting over a significant amount of years.  The boys around here all love wings, and buying them at a restaurant is expensive.  The quality is questionable at best, so we just decided to learn to do it ourself.  I wouldn't call this a Buffalo style, more a teriyaki, spicy, barbaquei kind.  Regardless, everyone seems to love these and the technique is simple.  

SCOTT'S FAMOUS WINGS

1 large package of whole chicken wings (approx 18 whole wings)

Seasoned Salt

Garlic Powder

Pepper

Season chicken wings well with above seasonings and bake on a rack at 350 until crispy.  For this amount of wings, I bake for about an hour although I check them after 35 minutes, and continue to check every 10 minutes.  You want the wings very done with no slimy skin left.  If necessary, flip the wings in the oven for all over crispness.  Remove from oven and allow to cool.  You can separate the drummettes from the flats prior to cooking, but I find that separating after they are cooked and cooled is much easier.  Reserve for saucing

In a saucepan, melt one stick of butter, molasses, teriyaki sauce, barbeque sauce, hot sauce and spice to taste.  Allow to heat through, almost to boiling.

You can play around with the amounts to get the consistency and tastes that your family likes.  We use about 1/4 cup of molasses and teriyaki, and about 1 cup of bbq sauce.

Add wings back in to the pan thoroughly but gently stirring to coat wings with sauce.  Allow to simmer on low to med-low until the sauce has caramelized.

ALTERNATE COOKING METHOD

I didn't know if this would work, but I had good luck when I brought these to a work potluck.  Cook the wings and sauce as you normally would but place the separated wings in a crockpot.  Pour the sauce over and refrigerate until ready to warm.  Turn crockpot on low about 3 hours prior to eating, stirring occasionally. 

This truly is one of my family's FAVORITE meals.

This post is linked at Tasty Tuesday, and Full Plate Thursday.