Use the wings and legs from a poached chicken and smother it with a tasty barbecue sauce. Serve them up with a salad for an economical dinner.
Ingredients
¼ cup | Cider vinegar |
¼ cup | Barbecue sauce, I use Glasseye Wild Meat Sauce (Main) |
¼ cup | Hot sauce, I use Culley's habanero sauce |
2 Tbsp | Honey |
1 to taste | Freshly ground black pepper |
1 | Chicken, cooked, use the legs and wings (Main) |
Directions
- To make sauce, mix the barbecue sauce, cider vinegar, hot sauce, honey and ground black pepper.
- Using the wings and legs from a cooked chicken, separate the chicken drumsticks from the thighs and smother them all with plenty of barbecue sauce.
- Roast in a hot oven, turning and basting them as you go, until completely hot through and dark and sticky.