Somethin For The Big Game

Spicy Apricot Chicken Wings

Ingredients:



2 pounds chicken wings

1 cup (12 oz.) Apricot Preserves

2 tablespoons cider vinegar

1-2 teaspoons hot pepper sauce

1 teaspoon chili powder

1 clove garlic, minced

Directions:

Cut off and discard chicken wings tips. Cut each chicken wing in half at the joint. Place in plastic bag; set aside.

Combine preserves, vinegar, hot pepper sauce (2 teaspoons for extra hot sauce), chili powder and garlic. Pour 1/2 cup sauce in plastic bag with chicken; seal bag and marinate at least 1 hour or overnight. Refrigerate remaining sauce, to use for dipping when served.

Place chicken wings on preheated grill (reserve marinade). Cook for 25 to 30 minutes; brushing chicken with reserved marinade during cooking.

Discard marinade. Serve with remaining refrigerated sauce.

Yield: 8 to 10 servings

AND

Cowboy Caviar

1 (11 ounces) can corn, drained
2 (15 ounces) cans black-eyed peas, rinsed and drained
2 avocados
1 bunch green onions, chopped
1/2 cup fresh cilantro, chopped
4-5 roma tomatoes, diced
3 tablespoons red wine vinegar
2 teaspoons Tabasco sauce, to taste
1 teaspoon cracked black pepper, to taste
salt, to taste

1. Combine all ingredients except the avocado.
2. Allow to sit in the refrigerator for several hours, or overnight.
3. Peel and dice the avocados just before serving.
4. Add avocado to remaing ingredients and stir gently to combine.
5. Serve with tortilla chips.
6. Adjust amounts of any ingredients to your preferred taste