Hot Honey Wings

Ingredients

• 150 mL Dark Ale (may substitute vegetable tomato juice for ale and red wine), 2/3 cup
• 60 mL Chopped onion, 1/4 cup
• 15 mL Chopped garlic, 1 Tbsp
• 65 mL Canola oil (canola-olive oil blend, optional), 5 Tbsp
• 30 mL Dry red wine (may substitute vegetable tomato juice for ale and red wine), 2 Tbsp
• 400g Bison meat, trimmed, 15 oz.
• 60 mL Dijon mustard, 1/4 cup
• 30 mL Hopped parsley, 2 Tbsp
• 30 mL Black peppercorns, crushed, 2 Tbsp
• 30 mL Cilantro, chopped, 2 Tbsp

Instructions

• Cut off and discard wing tips. Cut each wing in half at joint. Rinse under cold running water, pat dry with paper towel.
• Place in a 9 x 13 inch (22 x 33 cm) baking dish.
• In a bowl combine honey, hot sauce, honey mustard, soya sauce, canola oil, ginger and garlic. Mix well.
• Pour over wings. Cover and refrigerate 6 hours or overnight.
• Preheat oven to 400°F (200°C). Place chicken wings and sauce in a single layer on foil lined 15 x 10 inch (38 x 25 cm) baking sheet.
• Bake 40 - 50 minutes until browned.
• Yield: 10-12 servings.

Recipe courtesy CanolaInfo

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