Cassies Cannonball Wings Or Ribs Sauce
If you don't like spicy, leave out the peppers.
Featured Pinch Tips Video
- 4 - 5 lb
- chicken wings
- 1 1/8 c
- 3/4 c
- rice vinegar
- 1/2 c
- brown sugar - light or dark
- 2/3 - 3/4
- each - molasses - honey
- 1 - 2
- habenero pepper - seeded and chopped - optional - i used 3 and left the seeds of one - it will open your sinuses...lol
- 2 clove
- garlic, minced fine
- splashes hot pepper sauce, such as tabasco - optional
- 1/2 tsp
- each - salt & pepper - garlic powder - chili powder
- 1/4 tsp
- onion powder
- 3/4 tsp
- liquid smoke flavoring
- 1 tsp
- lemon juice
1Clean and pat dry wing sections.
Place all sauce ingredients in a saucepan, stir to combine, bring to a boil, then turn heat down and simmer until desired thickness. Stirring occasionally. I like a thicker sauce - so mine took 1 hour. Taste when finished cooking, to see if you might want to add a little more of something...we liked it as is...I thought it had just the right amount of everything, but all tastes are different!
2While sauce simmers, turn on fryer and temperature control to 350 degree F. ( I use my turkey fryer to make my wings.)
After sauce reaches desired thickness I strained the peppers, you don't have to.
When wings are finished cooking, mine usually take 30 minutes as we like them crispy. I place wings in a bowl. Pour desired amount of sauce over wings and toss to coat.
Right before serving I ground a couple grinds of garlic and sea salt over top. Delish!