Mutha’s Wings That Bite Back


This special recipe is for those of us cooped up (No chicken pun intended) for the long Maine winters.  Low and slow can be done in the house if you have the time and patience.  Which, if you’re cooped up, shouldn’t be a problem!

Having the oven on low and slow for a few hours, also helps heat the house so, we are doing more than just cooking here!

Recommended cuts:  We know wings are hard to find and priced crazier than ever before.  You can do this recipe with whole wings or pre-cut to drumettes and flats.


Bone-in Chicken Wings
Bub n’ Mutha’s Honey ‘n Heat
Soy Sauce
Cooking oil (your choice)

1. Set oven to 225 and pre-heat.

2. Mix oil, soy sauce and 1 TBL. Bub ‘n Mutha’s Honey ‘n Heat until well bended.

3. Pour over wings in a ziplock bag or vacuum seal bagor small container that has a locking cover. Shake till all the wings are covered and let sit for a minimum of 2 hours in the fridge.

3. For indoors, place wings on a baking sheet. Sprinkle as much of Bub n’ Mutha’s Honey ‘n Heat as you can stand on one side.

4. Place in the oven at 225 for an hour. After one hour, turn the pieces over and sprinkle more Honey ‘n Heat on the new side repeat for an additional 45 minutes to an hour.

5. If using a grill, I prefer to let the wings cook a while indirectly away from the charcoal. For a smoker, do what you usually do, however, with grill or smoker, put the Honey ‘n Heat on both sides before placing them on the grate.

Once they are done, we like to switch to the broiler setting and place the chicken in for 2 to 3 minutes on each side to really crisp up the skin.

New Bub ‘n Mutha’s rub recipe with sides

Step by step we smoke the ribs and finish with a blend of our homemade BBQ sauce and some Blues Hog sauce blended in. For the beans we used 7 bls of beans, peaches and peach pie filling, brown sugar, ground sausage and some bacon. The Mac & Cheese has the trimmings from the ribs which we smoked as well.

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