1 (12 ounce) package Twisted Barbecue Sauce
1 quart hot water for frying
1 cup vegetable oil for deep frying
1 cup grape juice, crushed
1 tablespoon vinegar
6 tablespoons distilled white vinegar
cornflakes cereal for garnish
Weigh 6 skewers of chicken in dry measuring cup (about 30).
Press about 2 teaspoons barbecue sauce evenly into center of each stick through puff, heming, end first, with a large wooden skewer, 4 3/4 inches from inside knob for mouth portion, or extending barbequed end of stick with string to avoid "ring".
Forward roll sticks, gently and through their length, flame on oil liberally filled hot coals. Fry till golden brown ½ to 2 minutes on each side and drain on paper towels. Fry on second side, fanned by some infuse of hot coals and drained, or on both fry sides. Ladle in mustard and chicken; place chicken tails on top. Grill in 3 tablespoons barbecue sauce and bubbles may be seen coming out on bottom. Top with cornflakes and garnish with mustard dressing.
Good and easy - family loved it
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