Dutch Oven Hot Peglegs and Wings (Chicken)

"The short of the story: These are hot wings that fall off the bone. Some people do NOT like it when the wings are "wet" and these are definitely wet and drippy... but man, are they ever delicious! I buy the very large chicken wings for this recipe, the biggest ones I can find. Great for Superbowl Sunday. Enjoy!"
 
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photo by Bone Man photo by Bone Man
photo by Bone Man
photo by Bone Man photo by Bone Man
Ready In:
3hrs 10mins
Ingredients:
6
Serves:
4
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ingredients

  • 12 large chicken wings
  • 12 ounces hot sauce (This is called "wing sauce" at the grocery)
  • 8 tablespoons butter
  • 1 teaspoon black pepper (from a can)
  • hot pepper sauce (at the table, I like Tapatio or Frank's Redhot brands)
  • cooking spray
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directions

  • Preheat your oven to 300-degrees F.
  • Spray the inside of a Dutch oven or roaster with the cooking spray.
  • Cut the wing joints apart and discard the tips or use them to make stock. Put the "peglegs" and wings in the Dutch oven, pour the wing sauce over them, add in the butter and dust all this with the black pepper.
  • Stir, cover, and bake for 3 hours, carefully stirring every 45 minutes -- I use a wooden spoon.
  • Serve the drained wings on a large platter at the end of the three hours and offer additional hot sauce (mostly for color) at the table. Hand out plenty of paper towels -- your guests will need them!

Questions & Replies

  1. Can you add grape jelly or honey to make it sticky
     
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Reviews

  1. Pat, I served these along with 3 other wing recipes for Super Bowl, these took 1st place with my guests. Thanks for posting!
     
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RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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