Party Wings

I hope I remember this correctly. I made this up the day before the party, didn't write it down as I did it, and it's been a few days. As with all my recipes, use a little common sense, mix your ingredients to taste, and have fun!

Start this the night before... it requires 15-18 hours of marinating.

3 pounds of chicken wing drumettes

Marinade:

juice of 3 fresh lemons (save zest if desired)
1/4 cup Worcestershire
1/4 cup Rex brand Creole mustard
1/4 cup honey
3 Tablespoons Cajun Sunshine brand hot sauce
2 Tablespoons Cajun spices (Zatarain's, Tony Chachere's, Cajunland, etc.)
2 Tablespoons Italian seasonings

Wash and blot-dry chicken drumettes, set aside in deep bowl.

In a different large bowl, combine all Marinade ingredients (including a bit of lemon zest if you like) and stir until thoroughly mixed. Pour over chicken, making sure all the chicken is covered. Give a good shake-and-stir to ensure all pieces are coated and submerged. If you need to add more liquid, pop the top of your favorite bottle of microbrew beer, and pour until the chicken is covered with it. Cover bowl with plastic wrap, and then foil, refrigerate over night.

The next day, just before time to start cooking, preheat the oven to 400 degrees.

Line large baking sheet with foil

Note: DO NOT USE THE MARINADE FOR THE GLAZE!!! There is a risk of bacterial transfer from the raw meat marinate to the cooking meat. Use all fresh ingredients for the glaze. Using tongs, lift the chicken from the marinade and lay in a single layer on the baking sheet, dispose of marinade and wash tongs in hot soapy water and hot water rinse. Thoroughly wash all counter space before continueing, to remove any drips of marinade and avoid bacterial contamination.

Put baking sheet with chicken into oven for 10 minutes. Turn chicken and bake another 10 minutes while you prepare Baking Glaze.

Baking Glaze:

1/4 cup homemade syrup*
1/2 cup Worcestershire
Splash of hot sauce (to taste)
Splace of Creole mustard (to taste)
Orange or lemon juice (to taste)
Cajun spices and Italian seasonings as above.

Mix it all together and add enough water or beer to make an even 1-1/2 cups liquid.

Lightly brush glaze over all pieces of chicken, reduce heat to 300, bake another 20 minutes.

Brush again, turn all pieces over, brush other sides, bake another 20 minutes.

Brush again, bake some more for 15-20 minutes.

Total cooking time should run 60-75 minutes in a moderate oven.

The glaze might burn (due to the sugars) on the foiled baking sheet, but shouldn't burn on the chicken. Keep an eye on it.

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* Homemade maple syrup: 1 small bottle Karo DARK corn syrup and 1 pound dark brown sugar. Add 1 teaspoon Maple extract and/or 1 teaspoon Vanilla extract. Use pure extracts, not imitation flavorings. Blend over low heat until just before boiling and all sugars are dissolved. Pour into heat-safe glass pitcher with closeable spout, allow to cool before refrigerating.