Uncle Bubbas Wings Recipes

UNCLE BUBBA'S HONEY BOURBON MUSTARD WING

Steps:

• Mix the honey, vinegar, sugar, eggs and flour until smooth.
• Heat on medium high in saucepan until it thickens and just begins to boil.
• Stir constantly to prevent sticking. Then add the mustard and bourbon. Let on one more minute.
• Remove from the heat then add horseradish, combining thoroughly.
• Dip each wing in the mixture, place on a greased cookie sheet, and bake for about 45 minutes.

AMARETTO WINGS BY UNCLE BUBBA

Steps:

• Preheat the oven to 350 degrees.
• Mix the first six ingredients together then coat wings.
• Heat the oil in a skillet, and sauté the wings until they start to brown. Do not brown.
• Place the wings in a casserole dish.
• Blend the orange juice with water [1/2 can].
• Pour into skillet, replace on burner, add mustard and Amaretto.
• Stir constantly and bring to boil. Thicken.
• Pour over wings. Then cover the dish and bake for 45 minutes.

PAULA DEEN'S UNCLE BUBBA'S WINGS

Steps:

• Prepare the wings: Combine the hot sauce, Cajun seasoning, cayenne and garlic powder in a large bowl and mix well. Add the wings and toss. Cover and refrigerate 24 hours.
• Heat about 2 inches of oil in a deep fryer or deep-sided pot until a deep-fry thermometer registers 350°. Remove the wings from the marinade and drain off excess moisture. Carefully add the wings to the hot oil in batches the oil may splatter) and cook until crisp, about 10 minutes.
• Make the sauces: Whisk the butter and hot sauce in a bowl. Mix the chili sauce and soy sauce in another bowl. Serve with the wings.

UNCLE BUBBA'S SEAFOOD NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• In a large baking pan or cast iron pan place a layer of the tortilla chips and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the chips for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.
• In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the crabmeat, shrimp, and scallops and saute for 3 minutes.
• Add the cream, garlic powder, Parmesan, salt and pepper, to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened.
• Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, pico de gallo, jalapenos, and a large dollop of sour cream. Serve immediately.