"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grey Cup Wings Recipe

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Grey Cup Wings image
Ric and Faye (Taylor) Mann


This recipe for Grey Cup Wings, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Faye Mann
Added: Tuesday, September 23, 2008


1/2 to 3/4 cup flour
1 TSR salt
1/2 TSR cayenne
1/2 TSR paprika
20 chicken wings or drumlets
1/2 cup butter
1/2 cup hot sauce (I use Frank's)
1/4 TSR black pepper
1/4 TSR garlic powder

1/2 cup hoisin sauce
1/2 cup bbq sauce
1/4 cup soya sauce
2 TSR garlic powder
2 TSR ground ginger
1 green onion chopped (optional)

HOT WINGS DIRECTIONS: Combine flour, salt, cayenne, paprika in bowl. Coat chicken pieces in dry mixture. Reserve leftover dry mixture. Refrigerate coated chicken about 1 hour (chicken will be sticky). Coat chicken again in leftover flour mixture. Putting them in fridge helps it all stay together as you deep fry. In sauce heat butter, hot sauce pepper and garlic until butter melts. Set aside keep warm. Deep fry chicken in batches of about 10 in 375'F oil for 7-10 minutes. Drain on paper towels. Pour half the hot sauce over these wings and continue on. Wings can be frozen and reheated in 400'F oven for 10 minutes, if not using at time. Serve with ranch or blue cheese dressing.

STICKY WINGS: Preheat oven to 425'F. Spray a baking dish with Pam. In bowl combine all ingredients except chicken and onions. Mix and then add chicken. Place in dish one layer thick but can be tight together. Cook approx. 20 minutes and turning. Cook about 25 minutes (stirring occasionally so sauce doesn't burn) and until sauce is bubbling a lot and chicken is tender. Sauce will make wings sticky!!! Garnish with green onion if you wish.

Personal Notes:
Personal Notes:
These are crowd pleasers. Excellent for a mixed crowd, everyone seems to like them.




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