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Nutrition Facts
Serving Size 1 (209g) Recipe makes 10 servings
Calories 412
Calories from Fat 183		(44%)
Amount Per Serving		%DV
	Total Fat 20.4g	31%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.2g
Cholesterol 69mg		23%
Sodium 750mg		31%
Potassium 909mg		25%
Total Carbohydrate 41.8g		13%
	Dietary Fiber 0.5g	2%
	Sugars 32.1g
Protein 17.9g		35%
detailed view... how is this calculated?

Barbecued Buzzard Wings

Recipe #346660 | 50 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: The Geeky Chef
Jan 5, 2009

Inspired by the World of Warcraft Game. Rich and tangy were the words he used to describe these delicious treats, and maybe a little spicy too, due to the Hot Spices used to make them. This is my own barbecue sauce recipe, especially made to be rich, tangy and spicy... just like good old Rigglefuzz's.

SERVES 10 (change servings and units)

Ingredients

2 lbs chicken wings
1/2 cup fresh lemon juice
2 cups ketchup
1 cup molasses
1 teaspoon cinnamon
1/4 cup vegetable oil
1/4 cup water
1 tablespoon light brown sugar
1 1/2 teaspoons mustard powder
1 teaspoon cayenne pepper
2 tablespoons onions, finely chopped
1 garlic clove, mashed
1 teaspoon horseradish
2 teaspoons soy sauce
1/4 cup worcestershire sauce

Directions

1
Combine all the ingredients except wings in a saucepan over low heat. As soon as the molasses dissolves, the sauce is ready to use.
2
Boil the chicken in boiling water for about 7 minutes.
3
Remove it, let it drain and then pat it dry.
4
Pour barbecue sauce in a bowl.
5
Put a few pieces of the chicken into the bowl, and coat well.
6
Place the finished chicken pieces in a shallow baking dish.
7
Repeat until all the chicken is coated.
8
If desired, pour some extra barbecue sauce over the chicken.
9
Bake at 350 degrees for 35 minutes.

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Featured Reviews for This Recipe

From: **Tinkerbell**

On May 8, 2009

After reading this intro I knew I HAD to make this for my 16 yr old DS. He's a total WOW junkie! The whole time I was cooking I thought the molasses was going to be too strong for us but in the end it tasted just perfect. A very nice balance of spicy, sweet & tangy. Oh, I did leave out the cinnamon, as we've never liked a savory dish with it so I didn't want to chance it on a special recipe for my boy. Thank you for sharing, Geeky Chef. I hope you keep posting more fun recipes like this. I recruited DS to get me a screenshot for the photo. I hope you like it! Made for the Spring 2009 Pick A Chef Orphanage.