Friday, September 25, 2015

Stubb's Hot Wings

1 bottle Stubb’s Original Wing Sauce
2 teaspoons Stubb’s Bar-B-Q Spice Rub
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cayenne pepper
40 or so chicken wings (third joint removed)
non-stick cooking spray
Cooking Instructions
Preheat oven to 425° F.
Combine flour, salt, pepper and cayenne pepper in a plastic sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with non-stick cooking spray.
Bake in a preheated oven for 35 minutes.
Remove from oven and brush Original Chicken Wing Sauce generously over wings. Return to oven for 10 minutes. Remove from oven and again brush with Original Chicken Wing Sauce – return to oven for 5 minutes.
Serve with a side of Original Chicken Wing Sauce and a side of blue cheese dressing (optional)

Green Chile Pork Bites

2 packages refrigerated crescent rolls
2 large or 3 medium pork sausages (pre-packaged, not ground meat in casing)
1 cup shredded Cheddar cheese
1/2 cup Stubb’s Green Chile Anytime Sauce
Cooking Instructions:
Preheat oven to 350° degrees. Get 2 muffin baking trays.
Cut sausages into 16 1/2″ thick pieces. Open the crescent roll packages and unroll the dough.
Separate the dough triangles and place them into 16 of the muffin tin cups, tucking in the ends of the triangles to form little cups. Place a tablespoon of shredded cheese into each cup and then place a piece of sausage on top of the cheese. Drizzle the green chile sauce over each sausage cup.
Place the filled muffin trays in the oven and bake for about 14-16 minutes, or until the dough is cooked and lightly browned at the edges. If the dough is cooked and the sausage looks a little undercooked, place a piece of aluminum foil on top of the pork bites and bake for another few minutes. Serve warm.
These can be made ahead and reheated in the oven or the microwave.