I make these every year for either Christmas Eve or New Years Day. I use panko bread crumbs instead of "baking mix". I always mix 1 package of regular with 1 package of hot Jimmy Dean sausage because I found they lack a little kick if you use all regular. Make them ahead of time and freeze then take out about 15 mins before needing to put in the oven. Spread out into a single layer so they thaw quicker. I keep them fairly small so they are more of a pop 'em size. If you go smaller adjust cooking time to 15 minutes! I have had people ask for something to dip them in but I generally dont serve with a dip. If anything I use a spicy brown or dijon mustard. TIP: If you bought regular sausage and want some kick add 1 teaspoon of cayenne pepper for 2lbs of sausage. Mix well!

Reviewed On: Jan. 1, 2013

Scaled it down to do a test batch on a couple chicken breasts. I added some garlic powder and a dash of cumin. No heat on this one but it was very good with an overnight marinade. Will definitely prepare it in larger quantity next time I do a large pork butt for pulled pork.

Reviewed On: Jul. 23, 2012

I have been making a similar recipe for years but I use Franks Red Hot sauce. Chicken comes out soo much better. Put the finished wings on a platter to serve family style and garnish with celery and carrot sticks around the edge. Toss some crumbled bleu cheese over the chicken too.

Reviewed On: Jul. 2, 2011