Honey Mustard BBQ Chicken Wings

Honey Mustard BBQ Chicken Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Dinner, then Dessert

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 pounds chicken wing segments
• 1 cup barbecue sauce (I love Famous Dave's Sweet and Tangy)
• 1/4 cup honey
• 2 teaspoons yellow mustard
• 1 tablespoon whole grain mustard (I use/love Trader Joe's)
• canola oil for frying

Instructions

1. Add the salt,pepper and flour to a large ziploc bag.
2. Add the chicken pieces and toss.
3. Refrigerate for a half an hour then shake the bag again.
4. Refrigerate another half hour.
5. Heat canola oil to 375 degrees.
6. Add the chicken about 10 pieces at a time to the hot oil.
7. Fry for 12-14 minutes.
8. In a small saucepan add the mustard, honey, bbq sauce and whole grain mustard.
9. Heat on low and stir until combined and just bubbling.
10. Toss the wings with the honey mustard bbq sauce and serve immediately.

source:https://dinnerthendessert.com

Sheet Pan BBQ Smoked Sausage Dinner

Sheet Pan BBQ Smoked Sausage Dinner

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course: Main
Cuisine: American
Servings: 6 people
Calories: 345 kcal
Author: Dee

Ingredients

• 2 tablespoons olive oil
• 1 pound small white potatoes, (about 3 cups) washed, and halved or quartered
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 pound smoked sausage (kielbasa) sliced thin
• 1/4 cup barbecue sauce
• 2 cups broccoli florets, washed and trimmed
• 1/4 cup shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 425 degrees
2. Line a baking sheet with heavy duty aluminum foil, and add olive oil 
3. Toss potatoes with the olive oil, and season with sea salt, pepper and garlic powder
4. Bake for 15 minutes or until tender
5. While potatoes are baking, slice kielbasa, and toss with barbecue sauce 
6. Remove sheet pan from oven, and add the kielbasa and broccoli
7. Bake for about 5 more minutes, or until meat is hot and broccoli is tender. Sprinkle potatoes with cheddar cheese, if using, and serve immediately
8. Recipe Notes
9. You can add an extra pinch of sea salt and pepper to the broccoli, if desired. You can also drizzle extra olive oil over broccoli if most of the oil has already been absorbed.

source:https://www.meatloafandmelodrama.com/

Red Wine Barbecue Pork Ribs

Red Wine Barbecue Pork Ribs

Cuisine American
Prep Time 25 minutes
Cook Time 75 minutes
Servings 4

INGREDIENTS
For the Pork Ribs:

• 3 tablespoons Badia Complete Seasoning (dehydrated garlic and onions, salt, spices, and herbs)
• 1 tablespoon dark brown sugar
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 3 pounds pork back ribs

For the Red Wine Barbecue Sauce:

• 1 tablespoon vegetable oil
• 1/4 large white or yellow onion small diced
• 2 garlic cloves minced
• 1 cup ketchup
• 3/4 cup 2015 Santa Rita 120 Hero's Salute Red Blend Wine
• 3 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1/3 cup dark brown sugar
• 1/2 teaspoon salt
• 1 tablespoon chilli powder
• 1 teaspoon Dijon mustard optional
• Red-wine-barbecue-pork-ribs

INSTRUCTIONS

1. In a small bowl, stir together the Badia seasoning with the sugar, paprika, and cayenne pepper. Set aside.
2. Place the pork ribs on a large cutting board and remove the membrane that covers the bones. To do this, slip a dull knife under the membrane, and then with the aid of a paper towel grasp membrane with fingertips, and pull the membrane away from the bones. Transfer ribs to a large, shallow baking sheet and rub the reserved spice/sugar mixture on both sides of the ribs with your fingers. Cover with aluminum foil and let sit for about 1 hour at room temperature.
3. Meanwhile, prepare the sauce. Heat a medium saucepan over medium heat, add the oil and then cook the diced onion and minced garlic for about 4-5 minutes or until tender, stirring occasionally. Do not let them brown! Stir in all the other remaining ingredients and bring the sauce to a boil. Reduce heat to medium (small burner) or medium-low (large burner) and let it cook, uncovered, for about 15-20 minutes, stirring now and then. Remove from the heat and set aside.
4. The following instructions are for charcoal grill. Anticipate cooking the ribs over the course of 75 to 85 minutes. Prepare the grill for indirect cooking (i.e. not directly above the hot coals, but off to the side): bank charcoal into a slope against one side of the grill. The ribs are placed inside the grill to cook, covered, on the part of the grate opposite the bank of coals, so that they will cook slowly over a longer amount of time. To maximize moisture, it is helpful to place a small disposable aluminum pan filled with hot water on the bottom of the grill beneath the ribs, and if space allows, another small pan filled with hot water directly above the coals. Position the top vent holes of the lid of the grill so that they are over the ribs, and leave them open at least half-way (this will route the path of the smoke over the meat, enhancing the smoky flavor). Also open the bottom vents to about half-way initially. Check the meat every 20 minutes to see how fast it is cooking: if after 40 minutes from the start of cooking the ribs appear to be browning/cooking too fast, cut back on the heat some by narrowing down the bottom vent holes. Keep checking every 20 minutes. Brush on the sauce for the last 30 minutes of cooking. Remove when done/tender.
5. SERVES: 4-6 people; Inactive time: 1 hour.

source:http://www.easyanddelish.com

BBQ CHICKEN STUFFED BREAD

BBQ CHICKEN STUFFED BREAD

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course: Appetizer, Main Course
Servings: 5
Author: Lauren Allen

Ingredients

• 3 cups shredded chicken ,I use rotisserie chicken
• 1 1/2 cups shredded mozzarella cheese ,divided
• 1/4 of a red onion ,chopped 
• 1/4 cup chopped fresh cilantro
• 3/4 cup barbecue sauce ,divided
• 1  baguette crusty bread

Instructions

1. To a large mixing bowl, add chicken, 1 1/4 cups mozzarella cheese, onion, cilantro, and 1/2 cup of barbecue sauce. Stir well to combine. Add a tiny bit more barbecue sauce if the mixture seems too dry.
2. Cut the top edge of the bread loaf off and hollow out 1 1/2 inches deep to create a well for the filling. Spoon the BBQ chicken mixture into the loaf. Sprinkle with the remaining 1/4 cup mozzarella cheese. Drizzle with remaining BBQ sauce.
3. Place on a baking tray and bake at 325 F degrees for about 20 minutes or until warmed through.

source:https://tastesbetterfromscratch.com