If you’ve ever marinated chicken in Italian salad dressing, then you can begin to have an idea of the flavors State Fair Chicken BBQ sauce will bring to your next chicken cooked in the Char-Broil Big Easy. I say ‘begin to’ because State Fair sauce is so much more. It’s vinegar-based, and all-natural. It adds tremendous flavor, and tenderness and juiciness to boot. As an added bonus it smells great while it’s cooking too!
Like Italian dressing, State Fair Chicken BBQ sauce is not only great as a chicken marinade, it can be used on salads just like a salad dressing. This stuff is good. Get you some!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
State Fair Chicken on the Char-Broil Big Easy
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Place the chicken into a resealable bag or container.
Add marinade to taste. Toss to coat.
Seal and refrigerate for at least 4 hours, turning occasionally.
Fire up your Big Easy.
Transfer the chicken to the Big Easy basket.
Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
Remove and let rest 10 minutes before serving.
Alliger’s House of Wings sauces are incredible. They set the bar high. So high that I’m spoiled by every sauce I’ve had. Like this southern wing sauce. It’s a different flavor than your traditional ‘normal’ wing sauces. It’s got a bit of spiciness to it, but not too much. The spices are unique and quite honestly I had a hard time figuring out what they were. But I do know it’s a fantastic sauce and it would also make a fantastic marinade for chicken.
The cool thing about House of Wings sauces (besides the fact that they are delicious) is that you can combine them and make new flavors. For delicious Mexican-inspired wings, combine one part southern sauce and one part nuclear sauce.
Also try the Singapore wing sauce.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces
House of Wings Southern Wing Sauce
Prep Time 1 hour
Cook Time 45 minutes
Servings 6 servings
You want to talk about disappearing fast. This Harvest Chex Mix was gone in just minutes when Anita took it into the office to share with her co-workers. It’s a wonderful combination of sweet treats, mixed in with cereal, Bugles and pretzels. All coated in a delicious buttery brown sugar coating. You cannot just eat one handful, that’s for sure!
You can pretty much add whatever your autumn favorites are into the Harvest Chex Mix. Just make sure that you let the baked mixture completely first. You don’t want a melty gooey mess!
You will need a very large bowl or container as this recipe does make a good-sized batch of mix.
Also try my Southwestern Chex Mix.
Harvest Chex Mix
Prep Time 10 minutes
Cook Time 45 minutes
Cooling time 30 minutes
Servings 20 servings
For the sauce
- 1 cup butter melted
- 1 cup brown sugar packed
- 2 tablespoons vanilla extract
For the mix
- 12 ounce box Rice Chex cereal
- 7 ounce bag Bugles
- 4 cups mini pretzel twists
- 1 cup candy corn
- 1 cup candy corn pumpkins
- 8 ounce bag Reese’s Pieces
Preheat your oven to 275 F. Line two large baking sheets with parchment paper.
Whisk the sauce ingredients in a bowl until the brown sugar is dissolved.
Place the Chex, pretzels and Bugles into a very large bowl. Stir gently to mix. Pour the sauce over the mixture and stir gently to coat evenly.
Divide the mixture between the two baking sheets and spread out evenly.
Bake for 45 minutes, stirring gently every 15 minutes.
Remove from the oven and let cool for 20-30 minutes.
Add mixture to a large bowl. Add the candy corn, pumpkins and Reese's pieces. Stir gently to combine.
Store in an airtight container.