Sweet and Spicy BBQ Wings

The sauce was so good for these, I had to refrain from eating it with a spoon.

Sauce:

• Cayenne Pepper Sauce - 1 bottle 
• Habanero Tabasco Saunce - 1/4 teaspoon
• BBQ Sauce (My favorite is Famous Dave's Devil's Spit) - 1/4 cup
• Cayenne Pepper Powder - 2 tablespoons
• Honey - 1/4 cup
• Butter - 2 tablespoons

Combine all ingredients in a sauce pan and cook on medium heat until ingredients are incorporated.

Wings:

Season chicken wings with a dusting of kosher salt, black pepper, white pepper, cayenne powder, garlic powder. Then grill the wings on the BBQ until they are cooked all the way through with nice charred grill marks. Make sure you oil your grill grates so your wings don't stick. Start with your grill on high to sear the outside of the wings on both sides the turn one burner off and move the wings to that side. Leave your other burners on high to keep the heat up. Close the lid and let your wings finish cooking through. After removing the wings from the grill toss in the sauce and serve.

Garnish with celery and carrots and serve with your favorite dipping sauce.

Butternut Squash Tomato Soup with Parmesan Crustinis

This soup is so delicious and it is another A & E Eats original.  It is sweet and creamy with just a slight hint of heat.  I don't care how much you hate vegetables, if you're willing to try this soup, you are going to love it!  It is perfect for a cool day in Autumn.

Soup:

5 Roma tomatoes - can also substitute your favorite variety. We have used heirloom tomatoes as well.
1/2 small butternut squash.
1/2 habanero chili pepper (seeds and membrane removed).
1/4 of large red onion.

Nutrition Facts generated by Food.com

5 cloves of garlic.
chicken broth
1/2 cup half and half
2 1/2 tablespoons butter

Cut tomatoes in half. Place tomato halves and half of butternut squash in roasting pan. Place in 450 degree oven until tops of the tomatoes and the squash brown slightly.

In a saucepan, sweat your onion, garlic, and chili- onions should be translucent. Skin tomatoes and place meat in sauce pan. Scoop the meat of the squash into the pan. Add desired amount of chicken broth. Make sure soup does not have any squash seeds lingering in mixture.  Use immersion blender to create smooth texture. Add half and half and butter. Season to taste with salt and pepper.


Parmesan Crustini:

Fresh baguette.
Grated Parmesan.

Sprinkle Parmesan on bread.  Three pieces per bowl of soup.  Broil on hi until golden brown and cheese is bubbly.  Serve soup with crustini float.

Comfort food at its best.  Yum!

Serves: 2