SAN ANTONIO STYLE CHICKEN WINGS
From cooks.com
16 chicken wings
2 c. Pace picante sauce, medium flavor
2 c. catsup
1 1/2 c. honey
1 tsp. ground cumin
Cut wings in half at joint; discard wing tips. Combine all ingredients and marinade chicken in sauce in refrigerator (covered) at least 2 hours. Remove chicken from sauce and place on foil lined baking sheet(s) and coat generously with sauce; reserve remainder of sauce. Bake at 375 degrees for 25 to 30 minutes. Place on foil-lined broiler pan, coat with sauce and broil for 2 to 3 minutes (or until sauce looks dry). Turn, coat with sauce and broil for 2 to 3 minutes (or until sauce looks dry). Serve hot. Can be served with Ranch dressing and/or picante sauce.
At this point, chicken may be refrigerated up to 24 hours.
From cooks.com
16 chicken wings
2 c. Pace picante sauce, medium flavor
2 c. catsup
1 1/2 c. honey
1 tsp. ground cumin
Cut wings in half at joint; discard wing tips. Combine all ingredients and marinade chicken in sauce in refrigerator (covered) at least 2 hours. Remove chicken from sauce and place on foil lined baking sheet(s) and coat generously with sauce; reserve remainder of sauce. Bake at 375 degrees for 25 to 30 minutes. Place on foil-lined broiler pan, coat with sauce and broil for 2 to 3 minutes (or until sauce looks dry). Turn, coat with sauce and broil for 2 to 3 minutes (or until sauce looks dry). Serve hot. Can be served with Ranch dressing and/or picante sauce.
At this point, chicken may be refrigerated up to 24 hours.
