WINGS

SWEET & Spicy Wings

1/4 cup (1 stick) butter

1/2 cup TABASCO® brand SWEET & Spicy Pepper Sauce

1 teaspoon Original TABASCO® brand Pepper Sauce

1 dozen warm fried chicken wings

Melt butter in a small saucepan over low heat. Stir in TABASCO® SWEET & Spicy Sauce and Original TABASCO® Sauce and mix well. Pour sauce over fried chicken wings and toss until well coated. Serve warm.

Makes 6 servings.



Chargin' Chicken Drumsticks

1/2 cup (1 stick) butter or margarine

2 tablespoons Original TABASCO® brand Pepper Sauce

1 tablespoon ketchup

1 teaspoon salt

16 chicken drumsticks (about 4 pounds)

1 cup bottled blue cheese dressing

Preheat broiler. Melt butter in a small saucepan over low heat; stir in TABASCO® Sauce, ketchup, and salt.

Place chicken on rack in broiler pan and brush with some of Tabasco mixture. Broil chicken 10 minutes, 7 to 9 inches from heat source. Turn and brush with remaining TABASCO® mixture. Broil 10 to 15 minutes longer or until drumsticks are browned and no longer pink inside. Serve with blue cheese dressing.


Makes 8 servings.




Chili Rojo Wings


2 tablespoons olive oil

1 cup finely chopped onion

1 tablespoon minced garlic

1/4 cup Dijon mustard

1/4 cup lime juice

2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce

1 tablespoon chili powder

1 dozen chicken wings (about 3 pounds)

1/2 cup sliced green onions

Heat olive oil to the smoking point in a heavy skillet or sauté pan over medium-high heat; add onion and cook until golden brown. Add garlic and cook 1 minute.

Stir in mustard, lime juice, TABASCO® Green Sauce, and chili powder and cook just until steamy, about 1 to 2 minutes. Immediately pour mixture over chicken wings and toss to coat well. Cover and refrigerate for 1 hour.

Remove wings from sauce and grill over medium-high heat long enough to flavor chicken and create grill marks, but don't cook completely. Place wings in a baking pan and spoon sauce over top. Bake in a 350°F oven for 15 to 20 minutes or until chicken is done. Sprinkle green onions over top and serve.

Makes 6 servings.



Chuckwagon Chili Pie

1/2 (10-ounce) bag corn chips, coarsely crushed (about 2 cups), divided

4 to 5 cups prepared chili, divided

1 cup chopped onion, divided

Original TABASCO® brand Pepper Sauce to taste

1/2 cup shredded Cheddar or Monterey Jack cheese

Grease a shallow 2-quart baking dish and layer with half of the corn chips, half of the chili and half of the onion. Sprinkle with TABASCO® Sauce to taste and repeat layering with remaining chips, chili and onion. Bake in a 350° oven for 20 minutes or until hot and bubbly. Sprinkle cheese on top and bake 5 minutes longer.

Makes 6 servings.

SMOKING WINGSAPPETIZERS

"Smoking" Wings

16 chicken wings

1/2 cup salad oil

1/4 cup balsamic vinegar

1/4 cup honey

2 tablespoons brown sugar

2 tablespoons cane syrup or dark corn syrup

1 tablespoon Original TABASCO® brand Pepper Sauce

1/2 teaspoon red pepper flakes

1/2 teaspoon dried thyme

1 teaspoon TABASCO® brand Soy Sauce

1/4 teaspoon Worcestershire sauce

1/4 teaspoon cayenne

1/4 teaspoon ground nutmeg

Cut off and discard bony wing tips. Cut remaining wings in half.

In large bowl, combine remaining ingredients and mix well. Marinate wings in this mixture 1 hour in refrigerator, then grill 15 to 20 minutes or until done, turning frequently.

Makes 32 pieces.

MY OWN CHILI RECIPE

Cooler weather is starting to come through, so its time for that chili, and heres a favorite recipe of my own.

INGREDIENTS:


2 pounds lean coarsely ground beef or venison

1 medium onion, chopped

3 large cloves garlic, minced

1 (15-ounce) can tomato sauce

2 cups water or beer

2 tablespoons chili powder

1 1/2 tablespoons cumin seeds or ground cumin

1 teaspoon salt

1 teaspoon dried oregano leaves, crushed

1 tablespoon TABASCO® brand Habanero Sauce

2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce

Cook meat in a large skillet or Dutch oven over medium-high heat until brown, about 10 minutes, stirring to break up chunks. Pour off excess drippings, if any. Add onion and garlic and cook 5 minutes or until onion is tender.

Stir in tomato sauce, water, seasonings, TABASCO® Habanero Sauce, and TABASCO® Green Sauce. Bring to a boil; reduce heat to low, cover, and simmer 1 hour or until meat is tender and flavorings are blended, stirring occasionally and adding more water, if needed.

Makes 6 to 8 servings.