BBQ Chicken Wings

Makes 60 pieces

Barbara Echols

Spicy, sweet sauce makes it the perfect glaze for chicken wings

ingredients

2 cups ketchup
1/2 cup cider vinegar
1/2 cup water
Juice of 1 lemon
2 tablespoons worcestershire sauce
2 tablespoons hot sauce
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons chili powder
1/4 cup (packed) darkbrown sugar
2 teaspoon finely minced garlic
2 teaspoon smoked paprika
Salt & pepper, to taste
30 chicken wings (tips removed), rinsed and patted dry
4 scallions, thinly sliced on the diagonal, for garnish

directions

1
Preheat the oven to 350°F
2
Prepare the barbecue sauce ahead of time: Combine all of the sauce ingredients in a heavy saucepan. Cook over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature. (Makes 3 cups.)
3
Use immediately or refrigerate, covered, for up to 2 weeks.
4
Using a sharp knife, separate the chicken wings at the joint. Set aside.
5
Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce.
6
Serve the wings on a platter and sprinkle with the scallions.

notes

This barbecue sauce is delicious and can be made ahead and frozen. To save time, you also can use your favorite prepared barbecue sauce; if it’s too thick, add a little cider vinegar.

Source: Parade