Chicken Wings and Blue Cheese Dip

• Meat

  • 10 Chicken wings
  • 1/4 cup Frank's redhot buffalo wing sauce
  • 1 Wing sauce

• Condiments

  • 1/2 cup Marmalade jam
  • 1 cup Your favorite barbecue sauce

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Garlic salt
  • 1/2 tsp Pepper
  • 1 tsp Seasoning salt

Found on bowl-me-over.com

Description

Directions

• For the Chicken Wings
• Put the above ingredients into a large stock pot. Add enough water to just cover the wings. Set the pot on the stove over high heat, uncovered and bring to a boil, reduce to a low boil for 10 minutes. Remove and drain well. Parboiling keeps the wings succulent and tender, not dry! This is easy and sooo much better than deep fried!
• Remove the wing sauce from the heat and transfer it to a large bowl. Toss the wings in the sauce until they are completely coated. Spread the wings out on a broiler pan lined with foil (if you want to make clean up even easier) and sprayed with a non-stick cooking spray. Broil them for about 9-10 minutes on side one. brush them with more sauce, flip, again adding more sauce and broil side two, about 7-8 minutes or until they have great caramelization.
• For the Wing Sauce
• Cook this over a low heat, stirring until the ingredients are well incorporated. The buffalo sauce gives it just a bit of spice and the marmalade a sweetness that becomes a sticky, gooey delicious coating for the chicken!