| Ingredients | | | | into small clear glass bowl; top with remaining 2/3 cup |
| 12 Chicken wings | | | | picante sauce and serve with the chicken. |
| 1 cup Pace picante sauce or Texas Petes Hot Sauce | | | | This barbecue chicken recipe makes 24 |
| 1/3 cup Catsup | | | | appetizers.*At this point, chicken may be refrigerated |
| 1/4 cup Honey | | | | up to 24 hours. To serve, place 6 inches from heat |
| 1/4 teaspoon Cumin -- ground | | | | in preheated broiler; broil 4 to 5 minutes. |
| 2/3 cup Sour cream -- dairy | | | | Turn; broil 4 to 5 minutes or until heated through. |
| Method | | | | Chicken Preparation Tips: |
| Cut wings in half at joints; discard wing tips. Combine | | | | - Always wash your hands with warm water and |
| 1/3 cup of the picante sauce, catsup, honey and | | | | soap for 20 seconds before and after handling food. |
| cumin; pour over chicken. Place in refrigerator; | | | | - Don't cross-contaminate. Keep raw meat, poultry, |
| marinate at least 1 hour, turning once. | | | | fish, and their juices away from other food. After |
| Drain chicken, reserving marinade. Place on rack of | | | | cutting raw meats, wash cutting board, utensils, and |
| foil-lined broiler pan. | | | | countertops with hot, soapy water. |
| Bake at 375F. for 30 minutes. Brush chicken with | | | | - Cutting boards, utensils, and countertops can be |
| reserved marinade; turn and bake, brushing | | | | sanitized by using a solution of 1 tablespoon of |
| generously with marinade every 10 minutes, until | | | | unscented, liquid chlorine bleach in 1 gallon of water. |
| tender, about 30 minutes.* | | | | - Marinate meat and poultry in a covered dish in the |
| Place 6 inches from heat in preheated broiler; broil 2 | | | | refrigerator. |
| to 3 minutes or until sauce looks dry. Turn; broil 2 to | | | | - Always discard any remaining marinades that are |
| 3 minutes or until sauce looks dry. Spoon sour cream | | | | used to avoid cross-contamination. |