Go Big Red Recipes For Jan. 29

[Roxy]

Glazed Chicken Wings:

 

12 whole chicken wings (about 2-1/2 lbs.)

1/2 cup BBQ Sauce

1/2 cup honey

1/2 cup soy sauce

 

Cut chicken wings into 3 sections, discard wing to section. Place in a greased 13x9x2-in. baking dish.

 

Combine barbeque sauce, honey, & soy sauce; por over wings. Bake, uncovered, at 350 degrees for 50-60 minutes or until juices run clear.

 

Hot & Cool Teriyaki Wings:

 

4 lbs. chicken wings

3/4 cup teriyaki sauce

2 tsp.s crushed red pepper flakes

3/4 tsp. Tobasco sauce

 

1. Discard chicken wing tips.

 

2. Combine teriyaki sauce, crushed red pepper and pepper sauce; pour over chicken in large plastic food storage bag.

 

3. Press air out of bag, close top securely.

 

4. Turn bag over several times to coat all pieces well.

 

5. Refrigerate 8 hours or overnight.

 

6. Cook wings on grill 4 to 5 inches from hot coals 20-25 minutes, or until tender., turning frequently.

 

Barbeque Shrimp:

 

2 lbs. whole shrimp

3 T. Worcestershire sace

1-1/2 sticks butter

1/2 tsp. cayenne red pepper

1/2 cup olive oil

1 T. salt

2 lemons

1/2 tsp. pepper

6 cloves garlic, pressed

1 T. Italian Seasoning

French Bread

 

Melt butter in a large shallow baking pan. Add 1-1/2 squeezed lemons and everything else, except shrimp. Let simmer 5 minutes. Wash shrimp (leave shells on); place in pan & baste. Bake at 350 until shrimp are pink on top, about 5 to 8 minutes. Squeeze one-half lemon and a few dashes Worcestershire Sauce on top. Serve with French Bread for dipping.