That's basically it. Use as many chicken wings as you want.. Use as much garlic as you want ( garlic is one of my major food groups.) Ditto lemon. Enough oil to help carry the flavor. As much honey as you want. make sure the wings are all covered. (BTW, I but Crystal sauce by the quart, and might use 2 quarts for maybe 3 or 5 lbs of chicken wings). Marinade as long as you can stand- overnight is real good. At least three hours otherwise- did I mention in the fridge? Anyway, that's it. Jim Mark Gelo wrote: > So Jim: > > Where's the recipe???? > > Mark > MARK.GELO@worldnet.att.net > Concord, Massachusetts > > -----Original Message----- > From: Jim Bardsley <bardsljr@umdnj.edu> > To: J&M Daily <daily@capital.net> > Cc: Chile-Heads@globalgarden.com <Chile-Heads@globalgarden.com>; Daryl F. > Bernard <dbernard@svsu.edu> > Date: Wednesday, May 20, 1998 5:48 PM > Subject: Re: [CH] Cranking up the heat in restaurants! > > >Geez, couldn't you just say "hurt me, beat me, write me bad checks?" > > > >BW, my recipe for grilled chicken wings has made it on to several websites > >somehow, but basically I just marinade the wings in pure Crystal sauce with > big > >pods of crushed garlic, seasme oil (need some oil in there to carry the > garlic > >taste) slices of fresh lemon, and honey.) I wouldn't call them buffalo > wings, > >and they won't hurt you ( I suppose you substitute habenero sauce) but > they're > >quite good. > > > > > >Jim > >"When it all comes down, there's just two ways to go: > >dyin' fast or living slow. " (Robert Earl Keen) > > > >J&M Daily wrote: > > > >> Whenever I order chicken wings, I always say the same > >> thing: "I want them hot enough for my tongue to blister. I want my lips > to > >> bleed...I want to smell you coming up the driveway, ok?" :-) > >> It may be graphic, but it works! > >> > >> -John > >> > >> "If a man speaks in the woods, and no woman > >> is around to hear him...is he still wrong?" > > > > > >