West Virginia BBQ Wings

Grilled Bone-In Chicken Wings, Smooth Barbecue Sauce, Carrots, Celery, Ranch Dressing 60 servings about 5 each

Chicken Wings

1. Combine all ingredients and brine for 48 hours.

Barbecue Sauce

1. Combine all ingredients in a medium saucepan. 2. Bring to a boil and then blend with an immersion blender.

3. Hold warm for service. Amounts Ingredients 1 c White Vinegar 1 c Crushed Red Pepper 2 c Salt 1 1/3 c Sugar 24 c Water 8 TBSP White Pepper 8 TBSP Black Pepper 12# Chicken Wings

Amounts Ingredients #10 can Whole Peeled Tomatoes 1 ½ c Red Wine Vinegar 1 ½ c Brown Sugar 3 tsp Liquid Smoke 2 TBSP Garlic Powder 2 TBSP Onion Powder 2 TBSP Paprika 2 TBSP Ground Mustard As Needed Salt and Pepper

Buttermilk Ranch Dipping Sauce

1. Combine all ingredients and chill.

Assembly

1. Preheat oven to 400 degrees. 2. Place chicken wings in a hotel pan and wrap with plastic wrap and tin foil.

3. Place in the oven and steam until wings reach 165 degrees. 4. Remove from the oven and cool.

5. For service, grill each wing to reheat and toss in sauce, serve with carrot & celery sticks. Amounts Ingredients 3 c Mayonnaise 1 ½ c Sour Cream 1 ½ c Buttermilk ½ c Fresh Dill 6 TBSP Sugar 3 tsp Garlic Powder 3 tsp Onion Powder 1 ½ tsp Paprika 1 ½ tsp Salt 1 ½ tsp Pepper