Best  Barbecue  Wings






1/2 cup finely chopped onion

  3 teaspoons minced garlic

1/4 cup vegetable oil

1 1/2 cups ketchup

1/2 cup cider vinegar

  1/3 cup packed brown sugar

1/3 cup Worcestershire sauce

2 teaspoons chili powder

1/2 teaspoon cayenne pepper

  1/2 teaspoon ground cumin

1/8 teaspoon hot pepper sauce

1/4 cup cider vinegar

1/4 cup olive oil

  1/8 teaspoon salt

1/8 teaspoon pepper

30 frozen chicken wingettes, thawed





For barbecue sauce, in large saucepan, saute onion and garlic in vegetable oil until tender.

Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin.

Simmer, uncovered, for 8 to 10 minutes, stirring often.

Remove from the heat; stir in pepper sauce.

Set aside 2/3 cup for serving.


Coat grill rack with cooking spray before starting the grill.


In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper.

Add chicken wings in batches and turn to coat.


Grill wings, covered, over medium heat for 12 to 16 minutes, turning occasionally.

Brush with some of the remaining barbecue sauce.

Grill, uncovered, 8 to 10 minutes longer or until juices run clear,

basting and turning several times.


Serve with reserved barbecue sauce.



Serves 2 1/2 dozen appetizers






Tropical  Meatball  Appetizers






1 can (8 ounces) crushed pineapple

1 egg

1/4 cup dry bread crumbs

1/8 teaspoon pepper

1/2 pound bulk pork sausage

1/2 pound ground beef





1/4 cup packed brown sugar

1/4 cup ketchup

1/4 cup white vinegar

1/4 cup water

2 tablespoons Dijon-mayonnaise blend






Preheat oven to 450 degrees.


Drain pineapple, reserving juice.


Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze).

Add the egg, bread crumbs and pepper to pineapple.

Stir in sausage and beef.

Shape into 1 inch balls.


Place meatballs on a greased rack in a shallow baking pan.

Bake, uncovered, for 12 to 15 minutes or until no longer pink; drain.


In a large skillet, combine glaze ingredients and reserved pineapple juice.

Add meatballs.

Bring to a boil over medium heat.

Reduce heat; cook and stir for 5 to 10 minutes or until heated through.



Serves 4 dozen appetizers






Appetizer  Meatballs






1 pound ground beef

1 egg, lightly beaten

1/2 cup soft bread crumbs

1/4 cup milk

1/3 cup finely chopped onion

1 teaspoon salt

1/2 teaspoon Worcestershire sauce





1/2 cup ketchup

1/2 cup chopped onion

1/3 cup granulated sugar

1/3 cup vinegar

1 tablespoon Worcestershire sauce

1/8 teaspoon pepper






Combine the first seven ingredients; mix well.


Shape into 1 inch balls.


In a skillet over medium heat, brown meatballs; drain.


Place in a 2 1/2 quart baking dish.


Combine sauce ingredients.


Pour over meatballs.

Bake, uncovered, for 50 to 60 minutes or until meatballs are done.



Serves 3 dozen appetizers







 Salem's Den  Salem 2004 and Beyond