BUFFALO RIVER WINGS
Phyllis Speer
- 4-5 lbs. chicken wings
- 1 cup brown sugar
- 1 cup soy sauce
- ½ cup cognac
- ½ tsp. dry mustard
- tsp. chipotle pepper
Cut tips off wings and discard. Cut wings at joint making two pieces. Place, in single layer, in #14 Dutch oven, which has been sprayed with vegetable spray. Bake at 350-degrees about 30 minutes. (If cooking on coals, place 21 briquettes on top and 11 on bottom for 350-degree temperature.) Combine remaining ingredients, pour over wings and continue baking for 2 hours. Turn about three times during cooking process.
