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Unread 02-17-2013, 02:09 PM   #11
ShadowDriver
Knows what a fatty is.
 
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Join Date: 11-29-12
Location: Okinawa, Japan
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I've recently (in past year) started cooking for larger groups... tried "catering" for the local "Fete" (that's the Queen's English for "Fair")... Wings Over Wicken sold out 650 wings... 45 lbs of chicken... in the course of an afternoon.

My secret: Dry Rub the wings (overnight, if possible), then grill 'em at around 300F for 15-ish minutes. I toss 'em in whatever sauce I prefer before serving.

Wicken Yanks Jamaican Jerk Sauce:


Wicken Yanks - Linda's American Buffalo Sauce


Perhaps some thoughts on flavors and such from us in the UK:


EDIT: Terrible spelling / grammar...
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