Buffalo Wings Kansas City Style Recipe

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   For the marinade combine all, but the oil in the blender..with motor running on low add in oil slowly If you do not do this slowly the oil will separate later..put the wings in a gallon size freezer zip lock bag and add in marinade..let set overnight...........the recipe for the dry rub I use on all meat I BBQ..This recipe fills and old Lawry seasoned salt shaker..If thats too much cut in half... 6 Tbsp Chili pwdr 4 Tbsp grnd cumin 1 1/2 teaspoon cayenne pepper mix well and pour into shaker.........Drain wings and place on a large jelly roll pan..mine hold 4-5 lbs.

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   packed tight.

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   sprinkle with the dry rub liberally...Bake in a pre-heated 425 degree oven for 15-25 min..depending on how big the wings are..remove from oven and drain..I put another cookie sheet over the first one to hold the wings in place and pour off all the juices..there will be a lot..when cold..just cover the whole thing and put in the refrigerater until ready to serve...Now for the sauce....this is a doozer and worth all the effort so do not give up on me about now!!!!

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   2 C. chicken broth..canned is fine 1/2 c. honey 1 1/4 Tbs chili pwdr 1 tsp cayenne pepper 1 tbs corn starch 1 c. water.........Place broth, honey, chili pwdr, and cayenne in a saucepan and bring to a boil..Reduce by 1/3..

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   Mix cornstarch with water, and add in to the boiling sauce, lower temp.

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   a little and cook until it is thick sufficient to coat a spoon..10-15 minutes usually...........Now when you are ready to serve all this up preheat the broiler or possibly your grill I usually do mine in the oven since I leave mine on the cookie sheet..Brush the wings with the sauce and put under the broiler until warm and crispy..they will almost char a little on the tips from the honey...Heat the remaining sauce and serve with the wings as a dip..my kids even dip their fries in the sauce...I promise which

* Per serving · 4 servings · Values may vary.