Hoover Sauce Wings---need creative input!!

Somebody gave me some Hoover sauce last Christmas and I have been using it on broil salmon. I simply brush it on right at the end of the broiling and it is very good.

People have been telling about using it on wings and how good it is. I got this recipe from the web but it does not sound too appealing to me:

quote:

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Hoover’s Chicken Drummettes

Start to finish: 40 minutes

Servings: 4

3 pounds chicken wings

2 cups Hoover Sauce (or similar sweet-and-salty marinade)

2 cups cold water

1 cup ketchup

1 teaspoon yellow mustard powder (more or less to taste)

Vegetable oil

Place the chicken wings in a large stockpot. Add the Hoover Sauce or other marinade and cold water. If the liquid doesn’t completely cover the chicken, add more water. Bring the chicken to a boil, then reduce heat and simmer 12 minutes. Remove the chicken, drain well and discard the liquid.

While the chicken simmers, make the dipping sauce. In a small bowl, whisk together the ketchup and mustard powder. Set aside.

In a large, deep skillet, heat 1 inch of oil over medium heat until it reaches about 350 degrees. Carefully add the chicken in a single layer (you may need to cook in batches) and fry until just starting to brown, turning for even cooking, about 4 minutes.

Remove the chicken and drain on paper towels. Serve with dipping sauce.

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Who wants to dip chicken in ketchup mixed with a little mustard?? What do you think about the boiling?

I think I may simply grill the wings and brush the sauce on at the end.

Any ideas??