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Date Posted: 11:32:28 05/12/01 Sat
Author: BBQfan1
Author Host/IP: spider-wg031.proxy.aol.com / 205.188.196.31
Subject: Re: Chicken Wings seasoning
In reply to: Mop 's message, "Chicken Wings seasoning" on 07:37:15 05/12/01 Sat

Mop:
I usually get a bag of those Giganticos from President's Choice/Loblaws, then tear the seal off, sprinkle on whatever's handy. That Emeril's Essense would work good, Char Crust Roto Roast, a combo of season salt/garlic powder/onion powder/cayenne, I mean anything like that it good. I just sprinkle it on top of the wings, even when still frozen if it's a last minute decision or someone just drops by! Then shuffle and shake the bag until coated and then let sit for as long as you have, and then grill direct over a modest heat 230-240 for a good while til the fat cooks out and they are getting nice and crispy, usually somewhere in the 40-45 minute range. I just take em out as they finish and put in a big bowl. When all are done, I put a splash of Anchor Bar sauce on top, not too much, shuffle em about to coat and add a bit more sauce if need be. (When there's a big crowd, like for a party or something, I'll make us 2 or three sauces; traditional Anchor Bar-style hot sauce, bbq wings with an appropriate bbq finishing sauce, and maybe some dry wings for those who don't like sauce. For these I'll use a dry mesquite spice or cajun seasoning). If no more sauce is required after the initial application, out they go, still warm and still crispy. At the Qfan Ranch this process takes place virtually every Saturday during the summer as the friends and relatives just keep coming out of the woodwork for these babies!

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