1. Preheat the oven to 450°F.
2. Place the rack inside of a large baking sheet lined with aluminum foil & arrange chicken wings.
3. Place the wings in the oven & bake for 25 minutes.
4. Remove the wings from the oven & coat with butter. Cook for 25 more minutes.
5. Pour Bone Suckin’® Teriyaki & Ginger Wing Sauce in a bowl Remove wings from the oven & reduce heat to 350°F.
6. Dip wings in the sauce using tongs coating evenly.
7. Put wings back on the wire rack. Cook for 15 more minutes or until done.
8. Enjoy!

1. Pour 8 oz. of Bone Suckin’® Yaki®, Ginger Sesame and the 4 oz. of water with the London Broil into a resealable bag. Refrigerate overnight.
2. Preheat the oven to 275°F
3. Place the London Broil on the rack in the preheated oven for one hour, or until done.
4. Enjoy!

1. In a blender, combine the tomatoes, cilantro, garlic, salt and Bone Suckin’ Seasoning & Rub and water. Blend until liquefied.
2. In a saucepan, heat the oil and then add the rice, stirring until toasted (about 5 minutes).
3. Mix the rice and the broth and bring to a boil.
4. Reduce heat , cover and simmer for 15 minutes or until all the liquid is absorbed..
5. Turn off the heat.
6. Let stand for 5 minutes, covered.

1. Preheat the oven to 350° F.
2. Place the Asparagus on a baking sheet.
3. Drizzle the olive oil over the asparagus.
4. Sprinkle Bone Suckin’® Vegetable Seasoning liberally onto the asparagus.
5. Finally, bake the asparagus at 350° F for 15-18 minutes.

Enjoy!

1. Sprinkle Bone Suckin’® Cajun Seasoning & Rub, on ground beef and onions.
2. Brown ground beef and onions until the meat is done.
3. Dice the peppers.
4. Combine all of the ingredients into a crock pot.
5. Cook for 6-8 hours on low. (if in a hurry, cook for 4 hours on high)

1. Place the meatballs in a large crock pot. Pour Bone Suckin’® Sauce , & Bone Suckin’® Sweet Spicy Mustard, over meatballs and stir together. Heat the meatballs in a crock pot for 2 hours on high, stirring occasionally. (If using frozen meatballs, cook for 4 hours.) Serve on bread. Add Cheese (optional). Enjoy ! Great crock pot recipe !

1. Before cooking the food, preheat the grill to a medium heat.
2. Take the stems out of the mushroom caps and chop finely. Place the chopped stems in a small skillet with butter and saute for 3 to 4 minutes; set aside.
3. Place the mushroom caps on a large shallow pan and brush Bone Suckin’® Yaki® Sauce liberally onto the caps. Place the caps on the grill and cook for about 4 minutes per side.
4. After the caps are grilled, place a spoonful of mozzarella cheese on top of each cap (optional), and garnish with parsley, sauteed mushroom stems and red pepper. Recipe serves 4. Enjoy these Grilled Mushrooms!

1. Boil the potatoes and eggs. After they are done, cut up the potatoes, then peel and chop the eggs.
2. Add all of the ingredients together in a bowl and mix well. Recipe serves 6. Enjoy!

1. Heat a pan and add olive oil.
2. Add the onion and mustard seeds (optional) – stir occasionally for 2-3 minutes.
3. Add Bone Suckin’ Sauce and Jackfruit.
4. Press the Jackfruit with a fork to break it up, so that it resembles pulled pork and stir until it is fully coated with Bone Suckin’ Sauce.
5. Allow it to simmer for 10 minutes on low to medium heat.
6. Salt and pepper to taste.