Waubers' Wings

From Ars Cookbook

Submitted by waubers

Ingredients

• 2 bags of frozen Wings and Drummies
• 1 16oz bottle of KC Masterpiece Spicy regular BBQ Sauce
• 1/2 cup of a sauce you'd be prone to using on pork (something sweeter, with molasses or brown sugar or honey as the first ingredient (not High Fructose Corn Syrup, mainly because no good BBQ sauce has high fructose corn syrup as the first ingredient). Make sure you don't get something with a vinegar or tomato-paste base.
• 1/4 cup Brown Sauce*
• 2 cloves of fresh garlic, minced.
• 1 tsp garlic powder (not salt)
• 1 tbsp cayenne pepper
• 1 tbsp chili powder
• Lots of fresh fine-ground black pepper, if all you have is pre-ground, add a butt-load. Pepper == good
• Tobasco Sauce, to taste (or whatever hot sauce you like)
• Salt

* Brown Sauce - It's a combination of malt vinegar, Worcestershire sauce, apple sauce, garlic powder and other various spices. It's popular in the UK.

Wing Baking Directions

1. Before you start baking make sure you have 2 shelves set in the over, one in the middle position and one as close to the top broiler coil as you can get (if you have gas, have your broiler pan ready).
2. Preheat oven to 375° F
3. Open 1 bag of frozen wings, spread evenly in a single layer on an 11x17 baking sheet. I usually wrap mine in 2 layers of foil and then put a piece of parchment (not wax!) paper on top of that, but that's just me being anal retentive. Sprinkle the tops of the wings with salt.
4. Place the tray in the middle rack. Bake for 40 minutes, during which time you'll make the sauce.
5. After those 40 minutes go by, crank the oven to broil. Move the pan of wings (now considerably lighter than when you started) to the top rack. Set timer for 10 minutes. You can skip the broiling step, but I wouldn't. It'll brown the wings nicely an make the skin a bit crispier than it would other wise be. If you want super crispy wings, then deep fry them.
6. When the timer goes off, pull the pan out (careful, there will be a ton of steam when you open the door) and set the wings aside for at least 10 minutes. If you don't do this you'll have really watery, nasty sauce. While the baked wings rest, prep the next pan and start them baking (don't forget to turn the oven back to normal cooking temps, and set it to bake, not broil).
7. After cooling down a bit, move the wings to the container you intend to serve them in, add sauce and toss to coat. Repeat the process with the next pan of wings.

Sauce Prep

1. Nothing to hard here. Dump bottle of KC BBQ sauce into a container. Next add the sweet BBQ sauce. Mince your garlic and add that into the sauce, along with all the other seasonings EXCEPT the Tabasco sauce and Black Pepper.
2. Combine everything thoroughly and taste to get a baseline of how the sauce is going to be. Now, I usually add around 10 cranks of pepper from my mill, so just go to taste. I'd guess this is almost a tablespoon and a half. Then I add a bunch of shots of Tabasco sauce. Usually at least 8, closer to 12, but I suggest you add about 4 and mix it all up and taste it and adjust seasonings as needed.

Enjoy!