After much convincing, I’ve wrangled a sort-of recipe from my future brother-in-law Norman for his barbecue hot wings. He prides himself on his secret chicken wings recipe…but I suppose the desire to get on the blog overcame that pride. He even took these shots of the prep process for me since I didn’t have my camera handy. Amazing how a NYC fashion photographer can even make raw chicken look good.
Last week on the Cape Norm grilled up some barbecue wings and drumsticks for the family – spicy wings and not-so-spicy drumsticks. They were delicious, so I wanted to share the sauce recipe with you. If you remember from this week’s menu post, he also grilled up some amazing corn….that recipe is still to come. You’ll love it.
Barbecue Chicken Hot Wings (or Drumsticks)
From Norman Nelson
- Stubbs spicy barbecue sauce for hot wings; Stubbs regular bbq sauce for drumsticks and breasts
- Soy sauce
- French’s yellow mustard
- A1 steak sauce
- Honey or maple syrup
- Hot sauce (to taste, depending on how hot you want it)
- Garlic salt
In terms of proportions – a few cups of the barbecue sauce should do it. Norman says the secret trick is the yellow mustard – maybe 3 Tablespoons or so, don’t be shy. For the vinegar, soy sauce, steak sauce and honey – I would say a tablespoon or two. A teaspoon or so of the spices should suffice. (I’ll check with Norm to make sure I got all this right!)
Mix sauce ingredients. Rinse and pat dry the chicken pieces. Coat chicken with sauce. Sprinkle with fresh tarragon. Let marinate for 2-5 hours. Add a little olive oil before cooking so the chicken doesn’t stick to grill.