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I am making spicy chicken and barbecue chicken, do you have any tips to make it extra special?
By Tom | October 28, 2006
heidi9055 asked:
For the spicy I am using Louisiana Supreme chicken wing sauce(for chicken wing but using it for drum sticks). The barbecue I am using Kraft’s original. Anything you can tell me to do to make it better?
Anne
Topics: Recipes |
5 Responses to “I am making spicy chicken and barbecue chicken, do you have any tips to make it extra special?”
Comments
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October 29th, 2006 at 11:18 pm
Mix in a bit of lobster sauce. Good stuff.
October 31st, 2006 at 3:42 am
Go the a grocery store and look for FRANKS HOT SAUCE….it has been around for 40 yrs….not to hot…not over powering….wonderful taste…great on everything…great wings…
Only put the sauce on the last 15 minutes or so on what you are BBQ’ing….you will be hooked!!
November 3rd, 2006 at 1:50 am
Add minced garlic, onions, fresh hot peppers to either sauce.
For the barbecue sauce, try mixing it with soy sauce, Tabasco or other regular hot sauce. You can mix w/ honey or brown sugar if you want it a little sweeter.
November 4th, 2006 at 2:12 pm
I inject my meats with barbecue sauce. The next time you do your shopping for BBQ sauces look for Cattlemen’s Sauce It’s a thick tomato PASTE sauce so it actually sticks to your chicken ..it makes every barbecue special..
ENJOY
November 6th, 2006 at 11:49 pm
We are chicken lovin’ people. Bbq chicken is my husbands favorite dish. I think that with the correct seasoning it doesn’t matter what you do afterward or the Bbq sauce that you use (as long as it’s somewhat decent).
The day before take all your meat out and let it defrost. Then season it well with about 3 tbsp. adobo, 1 fresh sliced onion, a few cloves of garlic, a few tbsp. of Frank’s hot sauce, and about 2 tbsp. of vinegar. Let this marinate overnight in a tightly sealed ziplock bag. Make sure there is very little air in the bag keeping the moisture in the meat.
When you are about to cook the chicken fry it in olive oil on a high heat until all sides are brown, then pop in a low oven, 300 for 1 1/2 hours. Then baste with your sauces and let cook for another 1/2 hour basting every 10 minutes. It will have the same consistency of real bbq without the smoky flavor, but still good. If you want the smoky flavor, soak some wood chips (I can buy them in the hardware store or a larger supermarket) and put them in foil paper with the top slightly open the whole time you are baking your chicken. It turns out pretty good, almost like you bbq’d it.