HOT WING DIPPING SAUCES and Bar-B-Que Sauces

Onion Chicken Bar-B-Que Sauce

2 large onions chopped 4 ways across the end and separated by slicing each wedge (smell the onions when purchasing for the sweetest smell

6 cans tomato sauce

1/4 cup apple cider vinegar

3 table spoons sugar

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

2 cups water

Put chopped onions, water and sugar in a large pot, cook onions on high until they are clear. Put remaining ingredients in pot and simmer for 20 minutes. (Use this sauce to cook chicken breast or legs and serve extra for eating. Sauce is yummy poured over potato chips.)

Sweet Turkey Leg Sauce

2 cups catsup

2 tablespoons Worcestershire sauce

1 cup brown sugar

1/2 honey

1 teaspoon paprika

1 teaspoon Louisiana, Franks or any other hot sauce

1 teaspoon soy sauce

Mix all ingredients in a bowl. After turkey has rested in brine overnight, spread on legs and put on pit. If it is raining this sauce works good as a glaze when baking.

Hot and Sweet Bar-B-Que Sauce

1 onion finely chopped

2 cloves of garlic finely chopped

1 tablespoon Cheyanne pepper

1 teaspoon paprika

2 tablespoons sugar

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

2 cups catsup

1/2 cup honey

1 tablespoon Louisiana, Franks or any other hot sauce

1 teaspoon lemon juice

                                                           1/2 beer (high sugar content)

                                                           2 cups water

Put onions, sugar and water in large pot and cook on high until onions are clear. Add garlic and cook for 5 minutes. Add remaining ingredients and cook on simmer for 20 minutes, stirring often. Use to baste Turkey legs after the legs have rested in brine over night. Put final on coat on legs and allow to thicken before serving. This is great as a dipping sauce.

Alfredo Dipping Sauce

1/2 parmesan cheese grated

1 cup heavy cream

2 tablespoons  butter

1/4 teaspoon garlic powder

1/2 teaspoon minced garlic

1 dash white pepper

1/2 cup chicken broth

In a medium sauce pan blend garlic, butter, broth and pepper and bring to a boil. Add heavy cream and cook while stirring until it thickens and is creamy.  Stir in cheese. Let cool, stir one more time before putting in refrigerator. Prepare the day before use to allow ingredients to blend in flavor.

Caesar Dipping Sauce

2 egg yolks

2 tablespoons Dijon mustard

6 to 8 anchovy fillets, minced

2 tablespoons chopped garlic

4 tablespoons balsamic vinegar

3 teaspoons lemon

1 dash of Worcestershire sauce

2 cups olive oil

1 tablespoon warm water

1 cup grated parmesan

Place egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, garlic and Worcestershire sauce into a bowl. Mix with whisk or hand held blender. Slowly add olive oil to uniformly blend together. If dressing gets too thick,  add warm water and then continue until all oil is added. Add parmesan and stir until blended. Makes 1 1/2 cups. Refrigerate for the next day's use.

Creamy Parmesan Dipping Sauce

1/2 cup mayonnaise

1/4 cup parmesan cheese

1/4 cup buttermilk

1 1/2 cup minced garlic

1 teaspoon minced fresh parsley

1/2 teaspoon lemon juice

Whisk all ingredients  together. Prepare the day before use to allow flavor to be enhanced. Will last one week in the refrigerator.

Salsa Dipping Sauce

3 teaspoons  finely chopped onions

2 small cloves of garlic, minced

3 large ripe tomatoes, remove seeds, peel and chopped

2 hot chili peppers, Serrano or Jalapeno, finely chopped

2 to 3 tablespoons minced cilantro

1 1/2 to 2 tablespoons lime juice

salt and pepper to taste

Rinse off in a strainer chopped onions and garlic with hot water and pat dry. Place all other ingredients in a bowl or food processor and pulse a few times and mix together. Serve same day of event to prevent sauce from turning brown and to keep cilantro flavor fresh.

Greek Dipping Sauce

1/2 cup plain yogurt

1/2 cup peeled, chopped cucumbers

1/2 crumbled feta cheese

2 tablespoons snipped fresh dill or 2 teaspoons dill weed

1 garlic clove. peeled

1 dash salt

In a blender combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl and refrigerate until the next day to be used for event.

Asian Peanut Butter Dipping Sauce

1/3 smooth peanut butter

1 garlic clove

2 tablespoons fresh lime juice

2 tablespoons soy sauce

1 teaspoon sugar

1/8 teaspoon cayenne pepper or to taste

1/3 cup water

salt and freshly ground pepper to taste

In a blender puree together peanut butter, lime juice, garlic,  soy sauce, sugar, cayenne pepper, water, salt and pepper until mixture is smooth. Transfer mixture in to a bowl and refrigerate until next day's event. Let set out for at least an hour and stir before serving. Add garnish of chopped nuts and dehydrated red chilies finely chopped. Go sparingly on re chilies, because it will add capsaicin heat to the dip.

Salsa Cheese Dipping Sauce

1  16oz. package of sharp cheddar cheese

1  8oz. jar picante sauce or salsa medium heat

1 tablespoon finely chopped black olives

Microwave until cheese melts then transfer a crock pot on warm. Serve same day as mixing.

Pizza Dipping Sauce

1/8 teaspoon garlic powder

2 oz. cream

1/8 teaspoon crushed red pepper, optional

1 cup home made or can pizza sauce

(1 can tomato paste, 1 teaspoon basil, 1 teaspoon oregano, dash of salt, 1/8 teaspoon white black pepper, 1/8 teaspoon crushed rosemary)

1/4 cup shredded provolone cheese

1/4 cup shredded mozzarella Cheese

                                                               1/4 cup parmesan cheese

Combine spices and  cheese.  Add sauce. Microwave 5 - 9 minutes. Serve hot and the day of the event you plan to use it. This sauce can turn brown so always use fresh.

Bourbon Dipping Sauce

1/3 cup diced red onion

1/2 teaspoon finely diced garlic

1/2 cup water

1/2 cup brown sugar

1/3 cup teriyaki sauce

1/4 cup soy sauce

1/3 cup white grape juice or substitute 2 teaspoons grape jelly mixed with water to make 1/3 cup

                                                               1/2 cup bourbon

                                                               1/2 teaspoon tabasco sauce

Place ingredients in sauce pan in order listed. Mix and stir after each ingredient. Place on medium heat and stir until mixture reaches boiling point. Turn temperature down until it is at slow simmer. Cook sauce 35 to 45 minutes then remove from heat. Mixture will reduce in size by 1/4 to 1/3 of the volume.

Cajun Remoulade Dipping Sauce

2 cups mayonnaise

2 teaspoons ketchup

2 teaspoon creole mustard, Cajun mustard or deli style mustard

1 teaspoon  chopped fresh parsley

1 teaspoon cayenne pepper

1 tablespoon fresh squeezed lemon juice

2 teaspoons prepared horseradish or more if you like

2 garlic cloves

1/4 teaspoon garlic powder

                                                              1 teaspoon Worcestershire sauce

                                                              1 teaspoon celery salt

                                                              1 1/2 teaspoon paprika

Mix together using a hand held blender or mixer. Store in a glass jar and works great for dipping chicken wings. Prepare the day before use and keep refrigerated.

Curry Dipping Sauce

2 tablespoons olive oil

1 tablespoon butter

1 cup chicken broth

1/2 cup dry white wine

1/4 cup chopped fresh parsley or 1 tablespoon dried parsley

4 cloves of garlic, finely minced

1 1/2 teaspoon curry powder or to taste

3/4 cup heavy cream

                                                              Salt to taste

In a saucepan, add chicken broth, wine, parshley, garlic and curry powder. Bring to a boil, reduce heat to medium low and simmer, uncovered, for 5 minutes. Cover and simmer for 5 to 10 minutes longer. Stir in the cream and add salt to taste. Heat thoroughly. Serve the day it is made. Taste better if slightly warm instead of refrigerator cold.

Blue Cheese Dipping Sauce

1 cup sour cream

1/2 cup heavy cream

16oz. blue cheese

2 teaspoons red hot pepper sauce

1 teaspoon Worcestershire sauce

1 teaspoon salt

Optional - 1 tablespoon celery

1 tablespoon chopped green onions for garnish

Place all ingredients in food processor or blender and process on high speed until smooth, about 2 minutes. Prepare the day before use to allow flavor to blend and refrigerate before serving.

Teriyaki Dipping Sauce

1 1/2 minced garlic cloves

4 teaspoons virgin olive oil

8 tablespoons sherry wine

8 tablespoons soy sauce

2 tablespoons toasted sesame seeds

4 tablespoons brown sugar

1/4 teaspoon red pepper flakes

4 teaspoons cornstarch

4 tablespoons water

In a bowl, combine garlic, sherry wine, soy sauce, brown sugar, sesame seeds and red pepper flakes. Mix well and heat in small pan. In separate bowl mix cornstarch and cold water, add to hot mixture until it is thick. Serve the same day as preparing.

Herb Dipping Sauce

2 garlic cloves

1/4 cup fresh basil leaves, steam removed

2 teaspoons fresh oregano

1 cup chopped fresh parsley

1/2 cup grated parmesan cheese

1/2 teaspoon salt

1/2 freshly ground pepper

1/2 cup warm water

                                                              1/2 cup olive oil

                                                              2 tablespoons lemon juice

Process garlic in a food processor for 20 seconds or until minced.  Add basil and next 5 ingredients, process 10 seconds. Whisk in the rest of the ingredients.

Sun Dried Tomato Aioli Dipping Sauce

1 1/2 cups of mayonnaise

1/3 cup firmly packed sun dried tomatoes in oil, drained

1/4 cup milk

1 clove garlic

2 teaspoons chopped fresh rosemary

1 teaspoon lemon zest

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Process all ingredients in food processor 15 seconds or until smooth, stopping to scrap down sides so all ingredients are mixed. Cover and chill until ready to serve. Prepare the day before use to allow flavors to mix. Storing in airtight container will make it last for 1 week.

Ranch Dipping Sauce

3/4 cup plain yogurt

1/3 cup mayonnaise

1 (1oz. package) ranch dressing mix

1 teaspoon chopped fresh parsley

In a medium sized mixing bowl, blend yogurt, mayonnaise and ranch dressing mix. Mix well with a wire whisk.  Cover and refrigerate over night before serving. Sprinkle with parsley before serving.

Chili Lime Dipping Sauce

2 tablespoons finely chopped jalapeno peppers

1 tablespoon chili sauce

1/2 cup lime juice

1/3 cup chicken stock

2 tablespoons chopped fresh  cilantro (coriander leaves)

2 cloves garlic

1 teaspoon sugar

1/4 teaspoon salt

Combine all ingredients in a blender and blend until smooth. Pour into a sauce pan and bring to a boil, stirring constantly. Remove from heat and allow to cool. Serve warm.

Buffalo Wing Dipping Sauce

1 bottle hot sauce Louisiana, Franks or other brand

1 stick of butter melted equal to 1/2 cup

pinch of garlic powder

pinch of Cayenne pepper powder if needed for heat

2 teaspoons honey

Mix the hot sauce, melted butter, garlic and honey in a bowl and pour over cooked hot wings or use as a dipping sauce. Best served the day of mixing.

Creamy Buffalo Wing Dipping Sauce

1/4 cup chopped fresh red ripened  jalapenos or fresh green jalapenos

2oz. cream cheese, softened at room temperature

4oz. bottle blue cheese dressing

1/4 cup Louisiana, Franks or any other hot sauce

1/4 cup sharp cheddar cheese shredded

Mix cream cheese, blue Cheese dressing, hot sauce and cheddar cheese in microwave safe bowl. Microwave for one minute or until cheese is melted. Add more blue cheese dressing if to thick. Let cool and add chopped jalapenos. Serve same day of mixing. Mixture will get hotter as days go by. Refrigerate left overs. Serve warm for best flavor.

Honey Mustard Dipping Sauce

2/3 cup Dijon mustard

1/4 cup sour cream

1/4 cup honey

3/4 teaspoon Worcestershire

Mix all ingredients in a bowl. Makes 1 1/4 cups of dip. Mix the day before use to allow flavor to enhance.

Apricot Dipping Sauce

12oz. jar apricot preserves (1 cup)

2 tablespoons balsamic vinegar

1 tablespoon soy sauce

1/4 teaspoon grated orange peel

In medium bowl mix all ingredients. Makes 1 1/4 cup of dip. Mix the day before using to allow flavors to enhance. Refrigerate when not in use. Serve cool.

 Main Dish Recipes

Brine for Grilled Turkey Leg

Brine

6 pack beer, the higher sugar content has a better flavor (1 beer per turkey leg)

6 turkey legs (1 leg per person)

1 cup coarse kosher salt

1/4 cup brown sugar

Mix ingredients thoroughly and pour over turkey legs in a container and refrigerate over night.  Drain turkey legs and cover with favorite Bar-B-Que sauce. Adjust recipe by the number of people feeding and the legs needed. If you call your favorite butcher at least 4 days before you need the legs your butcher will have enough in time.

Grilled Turkey Legs

6 turkey legs

Hot and Sweet Bar-B-Que Sauce or Sweet Bar-b-Que Sauce

Brine for Turkey Legs

Using a Big Green Egg

After legs have rested in brine over night, remove and drain in colander. Glaze with prepared sauce and preheat grill. If using a Big Green Egg heat to 300 degrees. Use a temperature probe if you have one. Cook legs on 300 degrees 30 minutes. Temperature probe should be 180 degrees of internal temperature is full cooked. Put final glaze on legs cooking for 5 minutes, rotating 1/4 and glaze each time until all sides have had at least 3 minutes to cook the sauce. Remove and put in metal turkey pan with lid on to allow legs to rest and stay moist. They may need at least 10 minutes to cool before serving.

Thick Coated Grilled Turkey Leg

6 turkey legs

Hot and Sweet Bar-B-Que Sauce or Sweet Bar-B-Que Sauce

Brine for Turkey Legs

Using on gas grill or charcoal grill

After legs have rested in brine over night, remove and drain in colander. Glaze with prepared sauce and preheat grill. If using a gas or charcoal grill reheat the amount you normal do when using your grill. Lay legs on indirect heat and cook for 50 to 60 minutes. Check often to make sure you do not have a flash fire. Use a mister bottle with water to dampen any fires.  Baste in Sauce and rotate 1/4 and cook for 5 minutes on each side. Do two coatings on legs to give a saucy appearance. Finger licking good.

Remove from grill and place  in a metal turkey container and place lid on container allowing legs to rest for a least 10 minutes before serving.

Baked Bar-B-Que Chicken

6 chicken breast or 6 thigh quarters or 12 drumsticks

Prepared Onion Chicken Bar-B-Que Sauce

In a deep roasting pan or turkey roasting pan place chicken. Pour prepared Onion Chick Bar-B-Que Sauce over chicken until it is completely covered. Put lid on pan. Preheat oven to 325 degrees. Cook chicken for 1 hour. Allow to cool 10 minutes and serve.

Grilled Bar-B-Que Chicken

6 chicken breast or 6 thigh quarters or 12 drumsticks

Prepared Onion Chicken Bar-B-Que Sauce

In a desposable metal roasting pan place chicken with space between pieces. Pour sauce over legs until they are covered. Preheat gas or charcoal grill the amount you normal do for cooking. Place pan on grill and cover. Allow to cook a total of 1 hour. During cooking time turn chicken and baste with each turn. Meat should pull away from bone when fully cooked. Remove from heat and let cool at least 10 minutes before serving.

Seasoned Grilled Corn

1 package frozen half ears of corn

1 stick butter

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon salt

Mix ingredients in a bowl. Sprinkle on plate then  butter each ear and roll each ear of corn in seasoning. Wrap each ear of corn in foil. Preheat grill. Place corn on indirect heat for 20 minutes. Remove from heat and allow corn to rest for 10 minutes to retain moisture.

Parmesan Seasoned Corn

6 fresh ears of corn

1/4 cup fresh parmesan -  grated

1/4 cup chopped fresh parsley

1 teaspoon paprika

1/4 teaspoon ginger

1/4 cup butter

1/2 teaspoon garlic

Remove shucks and silks from corn. In large pot put corn and cover completely with water. Bring to a boil. Cook for 40 minutes.Melt butter. Remove corn and towel dry. Brush butter on to each ear and place on serving dish. Mix paprika, ginger and garlic. Sprinkle seasoning on corn,  sprinkle grated parmesan on corn and sprinkle parsley on corn then serve.

Hot and Buttery Grilled Corn

6 fresh ears of corn

1 teaspoon paprika

1 teaspoon Cheyanne

1 teaspoon chili powder

1/2 teaspoon garlic powder

1 cup butter

Remove silks and shucks from corn. Cut several sheets of foil to wrap corn.  Mix Paprika, Cheyanne, chili powder and garlic powder in small bowl. Slather large amounts of butter on each ear. Completely cover all areas of corn with seasoning mixture. Wrap each seasoned ear in foil. Preheat grill to the normal amount of time you preheat your grill. Place corn as far away from fire as possible. Cook for 30 minutes. Serve hot.

Greek Seasoned Grilled Corn

6 ears of fresh corn

1 cup feta cheese

1 teaspoon garlic

1 teaspoon dried basil, crush finely

1 teaspoon paprika

1 cup butter

Remove silks from corn. Mix garlic, basil and paprika. Cut several pieces of foil to wrap corn in. Melt butter and brush on each ear of corn. Sprinkle seasoning on each ear. Wrap each ear in foil slightly covering shucks you left for handles. Preheat grill the normal amount you do when cooking. Put each ear in indirect heat. Cook for 20 minutes. Remove from foil and place on serving plate and sprinkle feta cheese  on cooked ears of corn.

Sour Cream and Green Onion Grilled Corn

3 green onion - green tops only chopped

1/2 cup sour cream

6 ears of fresh corn, cut in thirds

1 stick of butter

salt and pepper to taste

Remove silks and shucks from corn. Melt butter. Cut several pieces of foil. Brush butter on each ear, lightly salt and pepper and wrap in foil. Preheat grill. Mix Sour cream and green onions. Place corn on indirect heat and cook for 20 minutes. Place on serving tray and put sour cream mixture on hot corn so that it melts through to garnish.

Chili Lime Seasoned Corn

1 package of frozen corn halves

1/2 cup grated fresh parmesan

3 limes if key limes, 1 lime if normal sized lime

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon cayenne pepper powder

1/4 teaspoon garlic

Defrost corn without heating. Place corn in large pot and cover with water. Boil for 45 minutes. Remove corn and pat dry. place corn on serving dish. Mix chili powder, cayenne powder. paprika and garlic. Squeeze limes on corn, sprinkle seasoning mixture on corn and sprinkle parmesan on corn. Serve hot.

Honey Hot Wings

18 chicken wings

1 teaspoon kosher salt

1 teaspoon garlic

1/2 teaspoon sugar

1/2 teaspoon paprika

1/2 black pepper

1/4 teaspoon  cayenne pepper

cooking spray

1/4 cup cilantro

Sauce

1/2 cup Honey

2 tablespoons ketchup

2 tablespoons hot sauce

4 tablespoons butter

1/2 teaspoon garlic

1 cup hickory smoked bar-b-que

Clean chicken wings and pat dry. Mix Kosher  salt, garlic, sugar, paprika, black pepper and cayenne in a small bowl. Put ingredients in large Ziploc bag. Put each wing in bag and shake to cover. Spray a cookie sheet with cooking spray. Preheat oven on 375 degrees. Cook 30 to 40 minutes.  Mix Sauce in a small sauce pan. Dip each wing in sauce and place back on cookie sheet and cook an additional 5 minutes.  Garnish with cilantro.  Serve hot.

Grilled Hot Wings

3 pounds chicken wings ( cut off tips of wings)

1 teaspoon kosher salt

1 teaspoon cayenne pepper

1/4 cup vetegable oil

Mix ingredients in small bowl. Cut wing at joint and dip in mixture. Place on disposable cooking tray and put in preheated grill for 20 minutes on indirect heat. If they are cooking to fast, open lid of grill and place a piece of foil over wings. Check them often. There is very little meat and they cook fast. Glaze with your favorite sauce ( recipes available at the top of this page). Put back on grill for 5 minutes  set glaze. Serve hot and with many dipping sauces to choose from.

Red Hot Jalapeno Poppers for Popper Trays

Stuffing

1 package cream cheese

1/2 cup mozzarella cheese

1 package of bacon

12 jalapenos deveined, removed seeds and cut in half

Mix cream cheese and mozzarella and stuff into pepper halves. Wrap end to end with bacon. This style can go in the popper trays made for grills. Stand each one in tray and put on preheated grill. Cook for 10 minutes, and check to make sure bacon has not caught on fire or cheese is melting out. A fire can be put out with a mister bottle with water in it. Poppers cook well on grill grid or in vegetable cooking pans made for a grill. Serve hot.

Cheddar and Cottage Cheese Jalapeno Hot Poppers

12 jalapeno peppers, deveined, seeded and cut in half

1 cup cottage cheese

1 cup grated sharp cheddar cheese

1 package bacon

1 box tooth picks

Mix cottage cheese and cheddar cheese, then stuff in jalapenos. Cut bacon strips in half. Wrap bacon around jalapeno and hold in place with tooth pick. On grilling rack lay jalapenos and cook on grill for 10 to 20 minutes.  Baste with favorite bar-b-que sauce to add a finishing touch.

Cheddar Hot Poppers

12 jalapeno peppers halved, deveined and seeded

1 cup grated sharp cheddar cheese

1/2 processed cheese

1 package bacon

Mix cheddar cheese and processed cheese. Stuff mix into jalapeno halves.  Cut bacon strips in half. Wrap each jalapeno with bacon and place on backing sheet. Preheat oven to 245 degrees. Cook for 15 to 25 minutes. Bacon should be slightly crisp. Serve hot.

Blue Cheese Jalapeno Hot Poppers

12 Jalapenos cut in half, deveined and seeded

1/4 cup crumbled blue cheese

1 package cream cheese

1 package bacon

Mix blue cheese and cream cheese until smooth. Stuff mixture into jalapeno halves. Wrap each jalapeno with bacon and place on grilling rack. Preheat grill and grill for 20 minutes on indirect heat. Serve hot.

Feta Jalapeno Hot Popper

12 jalapeno peppers halved, deveined and seeded

1 cup feta cheese

1 package cream cheese

1 package bacon

Mix feta and cream cheese until smooth. Stuff mixture into jalapeno halves. Wrap each jalapeno with bacon and place on a grilling rack. Preheat grill and grill for 20 minutes on indirect heat. Serve hot.

Jalapeno and Onion Hamburger Relish

2 large onions

6 jalapenos seeded and sliced cross pepper

1 cup vegetable oil

1 teaspoon sugar

Cut onions across one in half then slice each half. Separate onion pieces. Put oil in cooking pan and heat until water drop dances on the oil. In a bowl put onions and sugar, then mix around. Put onions in oil a few at a time. Cook until almost clear. Add jalapenos and cook just until jalapenos are no longer firm. If you over cook the jalapenos, they will turn brown. Stop cooking right before they all turn brownish. Place this treat with hamburger fixings.

Pickled Jalapeno Peppers for Hamburgers

12 jalapenos - seeded and sliced across pepper

1/4 apple cider vinegar

1/4 cup sugar

1 cup water

Make your own pickled refrigerator jalapenos if you can not find them at the store.  Mix all ingredients in a sauce pan and heat while stirring  until sugar is dissolved. Add jalapenos and cook until jalapenos turn from green to olive green in color. Refrigerate until ready to use.

Jalapeno Hamburger

2 pounds lean ground beef

6 jalapenos seeded and chopped

1 cup Monterey  Jack cheese

1 cup sharp cheddar cheese

1 chopped onion

2 eggs

In large bowl mix all ingredients together. Makes 8 palm sized patties. Preheat grill. Cook until center is not pink. This can be cooked in the oven if it rains.

Green Chili Cheddar Hamburgers

2 cans  chopped green chilies

1 cup sharp cheddar cheese

2 pounds ground beef

Mix all ingredients together and form into palm size patties. Preheat grill and cook until center is no longer pink. Serve hot.

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