Barbequed Buzzard Wings and Drumsticks

It should come as no surprise that I love food.

Recently, I've grown fond of chicken wings and all the enjoyable mess that comes with them. Now I've taken up the challenge of making my own wings.

Using chicken wings and drum sticks I've decided to WoW inspire this recipe with my own sort of barbeque sauce marinade to make Barbequed Buzzard Wings. I mean really...what's a buzzard if only a giant chicken that can fly. :D

For the sauce/marinade

1 16oz bottle of plain (original) barbeque sauce. (I used Sweet Baby Ray's but any will do)
2 shots (3 oz) of Jack Daniels
1 tbsp lemon juice
2 tbsp zesty Italian dressing
2 tsp hot sauce (more or less depending on how spicy you want it.)
1 tsp pepper
1 tsp poultry seasoning
2 tsp of garlic powder

Mix in a bowl until everything is well combined. Taste it to make sure it's to your desired level of spicy.

Pour into bag with wings and drumsticks, close but be sure that the all the air is out and the meat is well covered. I had 6 drumsticks and 8 wings in a gallon size bag and they coated nicely.

Place in fridge for over night.

If you are lucky and you have a stove top grill, go ahead and cook these up in the house. Avoid all that icky cold weather or if you are really ambitious, light up outside grill and go for it. Cook on a medium-low heat until chicken is cooked thoroughly.

Warning! Consumption of undercooked chicken can lead to some nasty illnesses that could cause hospitalization. Remember NO PINK when it comes to chicken.

To bake these preheat your oven to 350ºF. Using tongs, remove the meat from the bag and place in a baking pan that has been sprayed with non-stick cooking spray. Place in oven for 35 to 40 minutes or until cooked thoroughly, (see above warning.)

Remove from oven and let rest for five minutes. Serve and enjoy. Don't forget the paper towels.