When I worked at Martin’s Wine Cellar down in Metairie, my manager’s name was Margie. Actually, it still IS Margie, since she still works there & hasn’t changed her name. Our loving nickname for her was The Marginator… Of course, this is coming from a gaggle of gals who have a song dedicated to rare roast beef, which comes in a 20 lb package, vaccum-sealed in it's own “juices” (aka, blood), and makes a HUGE mess when you have to open it, and was thusly named “The Big Nasty”.
ANYWAY. Margie hired me with no real experience in gourmet foods, wines, or cheeses, with the exception of an addiction to Food Network. And by the time I left a year later, I knew WAY too much about 200 different kinds of cheeses, 8 types of pate (all gross), about 20 gourmet deli meats & sausages, 6-7 types of olives, and was our resident expert in crafting entirely kosher holiday baskets.
I have tasted 89% of these things.
Margie also passed along several recipes to me, which incorporated food items we sold in the store. This bestowal of knowledge was partially for recommending to customers, and partially just because they were delicious and we got a pretty sweet employee discount. I sincerely miss that discount these days.
This is my favorite Marginator recipe by far. It’s extremely easy and has tons of flavor. And I figured I’d share since Football Season is here and wings are a pretty popular football food. The Hubs & I don’t do much tailgating, but now that I get free admission to Missouri State games with my new fancy schmancy student ID, we might have to attend a couple. :D
Another thing I really like about this recipe: A lot of wing recipes are either fried or breaded, which adds a ton of unnecessary fat. But you can use your broiler to get your chicken all crispy on the outside with NO added fat.
NOTE: I do this recipe in “parts”, rather than specific measurements, because it’s entirely dependent upon how many wings you’re making. Just use equal amounts of each of the sauce ingredients. For example: if we’re making about 4 servings worth, I use 1/2- 1 cup of each.
1 part your favorite BBQ sauce (we love KC Masterpiece Smoky)
1 part honey (as always, I recommend Acadiana Honey, or, if you don’t have that available, buy local. I guarantee there’s a honey producer at your local farmer’s market.)
1 part Pickapeppa Sauce
Fresh or thawed chicken wings & drummies (4-6 pieces make a serving)
Turn your oven’s broiler on, and spread your wings out on a foil-lined baking sheet.
Place the baking sheet in the oven, with the shelf a couple notches below the broiler. Broil on both sides for about 10 minutes each—this gets the skin really nice & crispy, and seals in a ton of flavor.
In your CrockPot, mix together the sauce ingredients (Note: I occasionally add a few splashes of Cajun Power garlic sauce if I have it in the house), and then toss your chicken into the pot. Mix so that the chicken is coated.
Cover, and let cook for 5-6 hours on Low, or 2-3 hours on High, or until the chicken is no longer pink. Stir once about halfway through cooking to recoat the chicken.
Serve with some ranch & veggies on the side!
NutriFacts (per serving):
Total Fat 22.0 g
Saturated Fat 5.6 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.0 g
Cholesterol 244.6 mg
Sodium 923.4 mg
Potassium 241.7 mg
Total Carbohydrate 38.9 g
Dietary Fiber 0.1 g
Sugars 34.8 g
Protein 67.0 g