Best Barbeque Recipes





Here are some of the best free barbeque recipes I could find. Sizzle and enjoy.

Barbecue Wing Dings

3 pounds chicken wing 3 tablespoons brown sugar 2 drops Worcestershire sauce 4 cups ketchup 1 onion

Cut off the small piece of the chicken wing and the bony part so you have only the meaty part. Mix the ketchup, onion (cut up), brown sugar and sauce together. Dip wings in the sauce. Put on cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick. The saucepan can be placed on top of the barbeque grill if cooking outside



Barbecued Chicken Wings

35 Chicken wings -- tips removed 1 Stick butter 1 cup Brown sugar 1/2 tablespoon Sauce 1/2 cup Dry red wine 2 teaspoons Dry mustard 2 large Garlic cloves -- crushed 1/4 cup Fresh lemon juice Fresh ground pepper to taste

Requires marinating and long cooking time but it is simple. Place chicken wings, disjointed, in large flat pan. Combine other ingredients and pour over chicken.

Let stand for at least 1 hour or overnight. Be sure all wings are well coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours, turning wings at regular intervals.

If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving.

BRONZED CHICKEN WINGS WITH YOUNG GINGER

2 pounds Chicken wings 1/4 cup Dark corn syrup 1/4 cup Soy sauce 1 tablespoon Corn oil 2 teaspoons Minced fresh ginger 2 tablespoons Dry sherry 1/4 pound Very small mushrooms 1/2 Sliced bamboo shoots 2 Green onions -- cut in 2" 1/2 cup Chicken broth 1 tablespoon Cornstarch 2 tablespoons Water

Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade.

In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm.

Stir together cornstarch and water until smooth. Stir into skillet.

Stirring constantly, bring to boil over medium heat and boil 1 minute.

Spoon over chicken wings. Makes 4 servings.

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