Myron Mixon Shares His Recipes!

By Bridgette Waldau

At the Waterway Soiree in Oconee, Ga., I had the privilege to meet “BBQ King” Myron Mixon at his “Meet & Greet” at Oconee Brewing Company. From Unadilla, Ga, Mixon is a five-time BBQ world champion, winner of over 1800 championships and Barbecue Hall of Famer. He runs a cooking school, makes global TV appearances and crafted a line of smokers, sauces and rubs sold worldwide. At the event he presented a grilling demonstration, sharing his tips and cooking skills. He was also selling and signing one of his five best-selling cookbooks, Smokin’ with Myron Mixon. He was so kind as to give me permission to share a few of his smokin’ recipes, all taken from his book, with Heartland Living Magazine. His 170-page book offers a variety of meals that you can cook with a smoker or on you own stove top, and the book also includes rubs & sauces, desserts and drinks. My thanks to Myron Mixon for sharing his recipes with us.

Buffalo Wings

INGREDIENTS:

Makes 1 dozen

1 1⁄2 tablespoon Chicken Sauce and Glaze (see below)
1 1⁄2 tablespoons hot sauce
2 teaspoons unsalted butter, melted
6 chicken wings
Vegetable oil, for deep-frying

CHICKEN SAUCE AND GLAZE
Makes 6 cups

INGREDIENTS
1 cup ketchup
1 cup Jack’s Old South Vinegar Sauce
1 cup Jack’s Old South Hickory Sauce
1 cup honey
1 cup maple syrup
1 cup (packed ) dark brown sugar
8 tablespoons (1 stick) unsalted butter, melted

INSTRUCTIONS

Pour all the ingredients into a large blender. Combine throughly, blending for at least 3 minutes. Pour the mixture into a medium pot and stir constantly over medium heat until the sauce is hot. Do not allow it to boil. Remove from the stove and use while hot.

If you’re reserving it for later use, pour the sauce into a large bottle or other container. Store, refrigerated for up to 2 months. Always reheat this sauce before using.

INSTRUCTIONS:

1. In a large stainless steel bowl, combine the chicken sauce, hot sauce, and melted butter. Set aside.

2. Using a very sharp knife, cut each wing in half to separate the flat from the drumette. Wash the pieces well and pat them dry.

3. Heat a heavy, deep skillet, preferably cast- iron, over high heat. Pour enough oil into the hot skillet to come halfway up the sides. Heat the oil until it is hot and shimmering but not smoking (if using an electric skillet, heat it to 350°F).

4. Using tongs, carefully place the chicken wings in the hot oil. Fry the wings, turning them over halfway through, until golden brown, about 10 minutes.

5. Transfer the wings to paper towels to drain. Then quickly place them in the bowl of sauce and toss until they are coated evenly. Get your favorite condiment and enjoy immediately.