Posts Tagged ‘Superbowl’

Sweet Chili Chipotle Wings – Perfect for Superbowl Snacking


Last summer our BBQ Team was really excited to win 2 Tyson Best Wings on the planet Contests.  This is the recipe we won the Sam’s Club Southgate Michigan Contest with. Absolutely delicious and perfect for a good nosh and of course the Superbowl. There is also a contest running now with the 8 finalists in this contest. You can enter by visiting or

Email to
Subject: Best Wing Vote Submission & by giving them our team name Diva Q. We would appreciate your vote.

Product: Tyson All Natural Chicken Wings, Ice Glazed, First & Second Sections
Serves: 4 persons
Serving Size: 6 wings
(sub recipe – BBQ rub)
• 2 Tbsp – paprika, smoked
• 1 Tbsp – chili powder
• ½ Tbsp – salt, Kosher
• ½ Tbsp – garlic powder
• ½ Tbsp – sugar, granulated
• ½ Tbsp – curry powder, mild
• ½ Tbsp – dry hot mustard, ground
• ¼ Tbsp – black pepper, finely ground
• ¼ Tbsp – cumin, ground
• ½ Tbsp – chipotle chile, powder
Method: Place all ingredients in a gallon Ziploc bag and shake/toss to combine
evenly. Reserve until needed.
(sub recipe – glaze)
• 1 C – Franks Red Hot Sweet Chili Sauce
• ¼ C – Sweet Baby Ray’s BBQ Sauce
Method: Place both ingredients in a gallon Ziploc bag and shake/toss to combine evenly. Reserve until needed.
• 24 each – Tyson All Natural Chicken Wings, thawed
• (1 bottle) 5 Fl oz. bottle – Tabasco sauce, chipotle
• from sub recipe – BBQ rub
• from sub recipe – glaze
Continued to page 11…11
“Diva Q Sweet Chili Chipotle Wings” Continued…
1. Place chicken wings in a gallon Ziploc bag and pour Tabasco Chipotle
sauce over the wings and toss to coat evenly. Marinate 12 hours in refrigerator.
2. Remove chicken from chipotle sauce marinade and place on baking sheet
pan. Evenly sprinkle BBQ rub on both sides of the chicken wings.
3. Smoke wings on your grill, using Kingsford hickory wood, for 1–1 ½ hours
at 225° F or to an internal temperature of 165° F.
4. Remove wings from grill and place in a mixing bowl. Add reserved glaze
(saving some for dipping sauce) & toss to combine evenly.
5. Place glazed wings on hot grill to quickly grill mark & finish cooking. Remove from grill and serve with remaining glaze on the side for dipping.
6. Serve immediately and enjoy!
• If desired, chicken wings can be cooked to a final internal temperature of
180° F.
• Using large Ziploc bags to shake/toss/combine ingredients makes for fast
& easy prep and virtually no mess clean up.
• The glaze can be made 1 day in advance and warmed (sauce pan or microwave) just prior to serving the wings.
• Experiment with different types of wood for smoking: applewood, cherry,
mesquite, etc.
• Personalize the recipe using your favorite smoking technique (cold or hot
smoking) and using either a smoker, gas grill, charcoal or wood fired grill
for smoking and cooking.
• Think of this recipe (and any recipe) as a guidepost; where you follow it and then add your personal flair & ingredients/techniques, to create your own signature Tyson Competition Wings.



Diva Q Ultimate Bacon Jalapeño Sausage Super Fatty – Just in time for the Superbowl

The last time I made this was 2009 and we will be doing one again in the near future for the big game. This is a party sized appetizer of enormous proportions – deliciously decadent…Absolutely this is one of my all time favorites from the grill…

4 lbs sausage (3 regular 1 hot)
2 lbs bacon
3-5 jalapeños (cored membrane removed and sliced in half)
2 tablespoons Smoky Mountain Smokers Spicy BBQ Rub

5 tbsp garlic tobasco sauce
5 green onions chopped
2 packages cream cheese
4 tbsp 3eyz BBQ rub
3/4 c Strodes Cherry BBQ sauce
5 tbsp garlic powder
3 tbsp onion powder
2 tbsp Chipotle powder

Mix all the filling ingredients together in a bowl and set aside in a piping bag with large nozzle.
Lay 3 feet of saran wrap on kitchen counter
Spread out sausage (no casings) on the plastic wrap evenly spreading the mixture to approx 1/2″ thick and forming a rectangular shape that is 21/2 feet long.
place the jalapeños in a line down the center of the sausage mixture
Pipe the cheese mixture onto the jalapeños going the entire length of the sausage.
Using the plastic wrap to aid you bring the sides of the sausage mixture up and around the jalapeños and cheese forming a cylindrical tube.
Place on a large tray and chill in fridge or if room allows the freezer for 30 minutes.

Lay 3 feet of saran wrap on the counter. Arrange the strips of bacon to slightly overlap each other. Depending on the thickness of your bacon you will need between 2 – 3 lbs of bacon . (Please see picture above)

Remove the sausage from the fridge. Roll the sausage out of the saran wrap onto the bacon layers.
Bring the pieces of the bacon at the ends up first then continue to bring the bacon slices up onto the sausage until fully enclosed in bacon.

Sprinkle the entire fatty with the Smoky Mountain Smokers Spicy BBQ rub.

Prepare your grill for indirect cooking medium heat (275-300F).

******* Big Caution here… its a LOT of bacon. Bacon grease fires are serious business. Ensure your grill if using charcoal or propane or gas – utilizes a pan (with about 2 inches of water) under the fatty to capture the bacon grease. Always be prepared with a fire extinguisher and baking soda in case of a grease fire. Stay put and stay close. YOu don’t ever want to be far from a grill that has bacon on it.  *******

Place the fatty on your grill in a horseshoe shape. BBQ your fatty until the internal temperature in many locations when probed reaches 165F (approx 2-3hours) and the bacon is crsipy. Glaze in the last few moments of cooking with the Strodes Cherry BBQ sauce. Remove from heat and rest at least 15 minutes. Slice and serve with additional BBQ sauce and hot sauces.

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