- Chicken Wings (season and leave in refrigerator overnight)
- Chili Sauce (small bottle)
- Small jar apricot jam
- 1 TBs Texas Pete
- 2 Tbs Worcestershire
- 1 to 2 Tbs Minced Garlic
- 1 Package of Lipton Onion soup mix
- 1 Bag of frozen Tater Tots
- Thick sliced Apple-wood Bacon cut in half
- Jalapeno Peppers
- Wild hog, skinned and cleaned
- Olive Oil
- 1/2 Cup Cayenne Pepper
- 1 Tbs Ginger
- 1 1/2 Tbs Black Pepper
- 3 Tbs honey
- Vinegar to taste
Season wings with Clowney’s seasoning salt and leave in refrigerator overnight. Next day, put a small bottle of chili sauce, small jar of apricot jam, 1 to 2 TBs Texas Pete, 2 Tbs Worcestershire, 1 to 2 Tbs Minced Garlic and 1 package of Lipton onion soup mix. Add wings and use hands to make sure each wing gets coated with sauce mixture. Place on baking sheet and put in oven at 350 degrees for 20 to 30 minutes. Put back in pot with sauce and place in oven for another 10 minutes.
Wrap tater tot and a jalapeno pepper in bacon and place in oven at 350 degrees for 20-30 minutes
Wild Hog on Grill
Skin hog, season, coat underside with olive oil so it does not stick to grill, cover all parts with bacon, and cook for 6 to 8 hours on 250 degrees.
BBQ Sauce for Hog
In large pot add 1/4 cup Cayenne Pepper, 1 TBs Ginger, 1 1/2 Black Pepper, 3 Tbs Honey, and vinegar, and bring to a slow boil.
In large pot cover chicken feet with water and add hot sauce, sugar, Worcestershire sauce, Clowney’s seasoning salt and let boil 35 to 45 minutes.