Barbecue Chicken Wings
- 2 cups ketchup
- 1/2 cup cider vinegar
- 1/2 cup water
- 1 lemon
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tabasco sauce
- 2 tablespoons unsulfured molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons chili powder
- 1/4 cup (packed) dark brown sugar
- 2 teaspoons garlic, finely minced
- 2 teaspoons smoked paprika
- Salt and freshly ground black pepper, to taste
- 30 chicken wings, (tips removed), rinsed and patted dry
- 4 scallions, thinly sliced on the diagonal, for garnish
Directions1. 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.
) Use immediately or refrigerate, covered, for up to 2 weeks.
2. Preheat the oven to 350 degrees F.
3. Using a sharp knife, separate the chicken wings at the joint.
4. 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.
Serve the wings on a platter and sprinkle with the scallions.