Hot BBQ Chicken Wings (or Not-So-Hot Drumsticks, if you prefer)
From Norman Nelson
Recipe type: Main Dish, Poultry
  • Stubbs spicy barbecue sauce for hot wings; Stubbs regular bbq sauce for drumsticks and breasts
  • Soy sauce
  • Vinegar
  • French’s yellow mustard
  • A1 steak sauce
  • Honey or maple syrup
  • Hot sauce (to taste, depending on how hot you want it)
  • Allspice
  • Salt
  • Pepper
  • Garlic salt
  1. 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!)
  2. 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.
Recipe by This Week for Dinner at