Because she's asked so nicely, Veronica (better known as Another Suburban Mom)..((Is it just me, or do you picture the Archie's spoiled little rich girl??)) Is getting her wish, and I'm sharing one of my "special" recipes with you.
She's been jonesing for some of my appetizer foods, and with her special request, I'm going to share with you a sauce that can be used to make wings, ribs, and steaks.
My recipe? Jack Daniel's BBQ.
Jack Daniels, about 1/2 to 3/4 cup, or to taste
1/2 cup chopped onion
4 cloves garlic, finely chopped
2 cups ketchup
1/3 cup vinegar
1/2 cup brown sugar, firmly packed
3/4 cup molasses
1/2 teaspoon pepper
1/2 tablespoon salt
1/4 cup tomato paste
1 teaspoon Liquid Smoke
1/2 teaspoon Tabasco sauce, or to taste
Now here's how to make it:
First, combine the onion, garlic and Jack Daniels in a 3 quart saucepan. cook these until they're clear (about 10 minutes). Add all the remaining stuff and bring it to a boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.
Now, I tend to make REALLY big batches of this sauce, because it's actually quite versatile. I'll sometimes add honey to this and maybe some hickory flavoring to add a more smokey taste.. It really all depends on the mood I'm in..
Now for the goodies.
ASM wanted wings.
Me, I buy two bags of flash-frozen chicken wings from the store, and I'll boil these in a nice, big pot for about an hour.
Once boiled down, I take them out, and let them cool.
Then I separate them. Take the larger part of the wing off at the joint, and fold the smaller part over. This gives you two pieces per wing.
Dump this batch into your crock pot, and slather the entire thing with the BBQ sauce. Once done, cook it for about 2 hours on a medium heat. Add garlic if you want (or whatever seasoning you're in the mood for).
Take wings out of the pot, and lay out on a shallow baking tray and bake in the oven at 425 for 15 minutes. Then return to crock pot to simmer and stew for serving.
Now, the baking actually seals the flavor and taste of the sauce into the meat. I don't recall exactly how I came around to find this out, but it's the KEY step in making nearly each and every appetizer that has to do with meat for me. Ribs, Wings, even meatballs!
Hope this whets your appetite, and thank ASM for the idea!