MarmeeDear's Recipe Library


C-C-C Sticky Wings 0

MarmeeDear's Recipe for C-C-C Sticky Wings

These are tooooo delicious! Simple to make and oh just sooooo good you can't stop eating them! My family LOVES them! Great for picnics, cookouts. Big boys go ga-ga over these. They make a meal most guys love. My serving suggestions below. Just in case you are wondering...C (for Cajun) C (for Curry) C (for Chicken)...yea...C-C-C-...get it?


In a small saucepan melt and stir ingredients together. Remove from heat as soon as ingredients are combined.

  • 2/3 cup maple syrup (use honey as a substitute)
  • 6 Tablespoons yellow mustard
  • 6 Tablespoons real butter
  • 2 heaping Tablespoon[s] minced garlic
  • 2 Tablespoons Cajun seasoning spice
  • 2 Tablespoons Red Curry powder (use basic curry powder as a substitute)
  • 2 Tablespoons fresh-squeezed lemon juice
  • 4-5 pounds chicken "party" wings, flash frozen

Cool mixture just slightly.
In a large zip-seal bag or bowl, place 4-5 pounds thawed chicken wings. Pour sauce over and shake sealed bag to coat the wings thoroughly or stir to coat wings with sauce by turning over wings in the bowl until all are covered. Place wings in single layer on lightly greased baking sheets. Drizzle remainder of sauce over wings evenly. Bake at 395 degrees for up to 2 hours. Wings should be crusty and deeply browned. Serve and enjoy!

My serving suggestions...we love all of these!

C-C-C Sticky Wings 
Potato Korma 
Jasmine Rice
Green Beans
Indian Fry Bread 
C-C-C Sticky Wings
Pasta Salad or Potato Salad
Corn on the Cob
Garlic Toast
C-C-C Sticky Wings
Indian Pilauf
Fried Okra
Zucchini & Summer Squash Stir-Fry
Honey Butter Spread

  • Martha Greene

Best Broccoli Salad 0

This salad is sweet and crunchy. Broccoli, crumbled bacon, raisins and almonds, with a pop of sweet red onion tossed in a sweet tangy dressing. Delicious!


Cook in a skillet on low-med heat; cut strips in half and cook until crispy:
  • 1 pound thick-sliced bacon
Drain off grease. Clip up small with kitchen scissors while still in pan and then remove from pan to a paper towel to absorb excess grease. 
  • Fresh broccoli heads
Rinse broccoli, trim off top florets into small pieces. I used 3 small heads for this recipe. It is simple to make more or less according to how much you need. I then take the tender part of the stem close to the florets and cut them in 2-3 inch lengths. I peel the stems like you would a potato and then put them through my grater to add to the mixture of florets. Only use the stems peeled and the parts that are not tough and fibrous or stringy. Place in a large glass or stainless bowl. Pat dry if there is any excess water from the rinsing process.
Add into the bowl with the broccoli florets and shredded stems:
  • 1 cup sliced almonds
  • 1 1/2 cup raisins
  • 1.5 lb block sharp cheddar - cut in small cubes 1/2"
  • 1 med red onion thinly sliced 
In a small bowl with a whisk until smooth:
  • 1/2 cup red wine vinegar 
  • 2 cups DUKES mayonnaise
  • 1/2 cup cane sugar crystals
  • 3/4 tsp. coarse black pepper
  • 1 tsp. coarse celtic salt
Keep chilled. Best if served after chilling overnight. Serve cold. A favorite salad of mine for summer potlucks & picnics & parties. Always! yes...always! Keep dishes with mayonnaise well-chilled. 
  • Martha Greene