WINGS! WINGS! WINGS!

Mahogany Wings

MAHOGANY WINGS

24 chicken drumettes
1 cup honey
1/2 cup Tamari Sauce
2 tablespoons sesame oil
2 tablespoons ketchup
1 teaspoon red pepper flakes, or to taste
1 teaspoon fresh ginger (can used dried whole)

Place chicken in a large skillet (large enough to hold one layer) that can be used in the oven. Combine rest of ingredients and pour over chicken. Bake uncovered in a pre-heated 400° for 20 minutes. Finish cooking on top of the stove on medium high heat, until the chicken has browned and the sauce caramelized. Great hot or cold! Unbelievably tasty!

DEVILED WINGS

24 chicken drumettes 
1 cup mustard, country dijon style
4 tablespoons honey
4 tablespoons vinegar (can use balsamic white or dark)
dash cayenne pepper
sesame seeds, enough to sprinkle both sides

In a bowl combine all ingredients except the sesame seeds. Coat the chicken pieces with the mixture. Cover a large baking sheet with aluminum foil (for easy clean-up). Pre-heat oven to 400°. Place chicken on baking sheet and sprinkle with sesame seeds and bake uncovered for 20 minutes. Turn and sprinkle the other side with sesame seeds and continue baking for 20 more minutes, or until browned.

BUFFALO WINGS

24 chicken drumettes
4 tablespoon salted butter
2 tablespoons Texas Pete Hot Sauce
2 tablespoons peanut oil

In a large skillet heat peanut oil. Fry the chicken drumettes on both sides until browned. Remove to paper towels to drain; then plate. Melt the butter and mix with hot sauce. The sauce can be poured over the chicken or use as a dipping sauce. Good with blue cheese dressing, celery and carrot sticks to cut the “heat”! Always a crowd pleaser!