BBQ Chicken Wings are always a hit at my New Year’s Eve party.
I first cook them in a pot of water so I don’t have to be outside in the snow too long. Also, you get to save the broth for when you cook a turkey or chicken and need more flavor for the gravy—it’s better than the can of chicken broth. I put it in the freezer and save it.
I then put them on the grill with some BBQ sauce (I’ve used Kraft original before—$.98 a bottle) just long enough to get dark and crispy.
I put them in a pan and keep them warm in the oven. I add some water so they don’t dry out and get tender. The meat should fall off the bone.
One drawback: Wings are very expensive and are never on sale where I live, usually around $2.50-$3.00 lb. last time I checked. I remember the good ole days when they were $.79. You’ll spend more, but really save on time in the kitchen. Plus, you have something that tastes great, a summer food in the winter, is recognizable and not some weird-looking casserole you see at potlucks.
Use chicken legs- cheaper per pound and just as delicious.