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Tailgate Wings

by Tom Fleming


10 lb. fresh chicken wings

2 gallons water

2 TBSP red chili flake

2 TBSP onion powder

2 TBSP garlic powder

2 TBSP paprika

1 TBSP celery salt

1 TBSP dried oregano

1 TBSP dried basil

Salt and pepper to taste

Bring water and spices to boil in large stockpot. Season to taste with salt and pepper. Blanch wings in small batches for 3-5 minutes depending on size.

Remove from water and cool in refrigerator. When all wings have been cooked and cooled, store in zip lock bags for the game.

Serving suggestions:

Serve these wings with a variety of sauces from regular BBQ, to spicy BBQ. Toss with teriyaki or hoisin sauce. Toss wings with garlic salt and Parmesan cheese.


1 small can tomato paste

4 small cans chili sauce

1/4 cup Worcestershire sauce

2 cans crushed tomatoes

3 TBSP garlic powder

3 TBSP onion powder

1 cup brown sugar

2 bay leaves

2 TBSP oregano

2 TBSP dried basil

¼ cup liquid smoke

3 lemons, sliced

1/2 lb. butter

1 tsp. red chili flake

Salt and pepper to taste

Place all of above ingredients in large stock pot and simmer on low heat for four hours. Stir often to make sure this does not scald. When sauce has cooked remove the lemon rinds and use a hand mixer to puree the mixture. Season to taste with salt and pepper

Recipe notes:

To this base sauce you can take it a couple of ways:

For very spicy sauce, add two cans of chipotle peppers while it is simmering

For a sweeter style you can add ½ cup each of honey and yellow mustard after you have pureed the sauce and removed the lemon wedges.

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