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BBQ Bat Wings & Cave Mold Sauce

My H-E-B Texas Life Magazine, October 2011

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

15 minutes

Cook Time:

15 minutes

Makes:

12 servings
(
3 drumettes each)

Ingredients

5  lb. (48 drumettes)  young chicken wing drumettes

1 1/2  c.  H-E-B Orange Teriyaki Marinade

1  grilling mesh or grate

•  Cave Mold Sauce:

1  c.  H-E-B Fat Free Sour Cream

4  green onions, chopped

1  H-E-B Ready, Fresh, Go! Garlic Clove

•  salt & pepper

Instructions


Combine chicken drumettes and orange teriyaki marinade in a large zipper bag. Seal bag turn over several times to coat. Refrigerate 2 hours or overnight for a more intense flavor.

Prepare grill for indirect grilling by placing a sheet of foil on one side of gas or charcoal grill to catch fat drippings. Heat opposite side of grill to 300°F. Place wings on sprayed grilling mesh and set on foil side of grill. Close lid and grill 30 minutes. Add 6 – 8 extra charcoal briquettes to charcoal fire to keep heat going. Close lid and grill for 1 more hour or until tender.

While bat wings are slowly grilling, combine sour cream, green onions and garlic in a blender or food processor and process to a smooth texture. Season to taste with salt and pepper. Serve BBQ Bat Wings with Cave Mold Sauce.
Nutritional Information
Serving size: 1, Calories: 60, Saturated Fat: 0g, Cholesterol: 15mg, Sodium: 115mg, Carbohydrates: 7g, Sugar: 6g, Protein: 5g
Source:
My H-E-B Texas Life Magazine, October 2011

Overall Rating
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