4 LBS CKICKEN DRUMETTES

2 LARGE ONION SLICED THIN

2 LARGE BELL PEPPERS SLICED THIN

2 CUPS SLICED MUSHROOMS

2 TABLESPOONS MINCHED GARLIC

BIG DADDY'S SMOKEY BAR-B-QUE RUB

BIG DADDY'S SIZZLING SEASONING

BIG DADDY'S HABANERO OR JALAPENO HOT SAUCE

OLIVE OIL

2 CUPS RED WINE (ALCOHOLCOOKS OFF LEAVES FLAVOR)

½ CUP WORCESTERSHIRE SAUCE.

WASH DRUMETTS, PAT DRY WITH PAPER TOWELS (DISCARD TOWELS)

PLACE DRUMETTS IN LARGE MIXING BOWL; COAT THEM WITH A LIGHT LAYER OF OLIVE OIL. SPRINKLE BBQ RUB ON LIBERALITY AS WELL AS SEASONING, MIX WELL COATING WITH BOTH RUB AND SEASONING.
 MIX WINE, HOT SAUCE OF CHOICE AND WORCESTERSHIRE SAUCE.POUR MIXTURE INTO A DEEP BAKING DISH WITH TOP. LAYER DRUMETTS, SPRINKLE WITH SEASONING AND RUB. PUT A LAYER OF ONIONS, PEPPERS, GARLIC AND MUSHROOMS. REPETE THIS UNTIL ALL ONIONS, PEPPERS ETC: HAVE BEEN USED. COVER AND PLACE IN FRIDGE FOR 3 OR 4 HOURS. PREHEAT OVEN TO 350 DEGREES. COOK COVERED FOR 30 MINUTES, THEN REMOVE COVER AND COOK FOR 30-40 MINUTES MORE, UNTIL YOU CAN PULL BONE OUT OF A DRUMETTE. SERVES 6. SERVE WITH RICE AND AMERICAN BREAD, RECIPES ARE IN THE BOOK.