Hot Wings
Combine the following in a large saucepan
16 oz. hot Picante sauce
5-6 oz. hot chunky salsa
1 Tablespoon chopped garlic
1/4 cup horseradish mustard
2/3 cup honey
1 teaspoon oregano
1 tablespoon dried chopped onion
2 tablespoons ginger
1 cup chopped jalapeno peppers
1/2 cup sherry wine
1 teaspoon crushed red pepper
1/3 cup corn syrup or molasses
Bring to a boil. Turn down heat and sprinkle and stir in cornstarch to thicken. Sprinkle slowly to avoid lumps. Let cool and pour over 3-4 pounds of cutup chicken wings in a plastic or glass bowl. Cover and let sit overnight in the refrigerator.
The next day, place wings and sauce in a rectangular cake pan and bake for one hour at 400 degrees Fahrenheit or until brown.
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