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.
Barbecue Chicken Wings
- SHEILA’S NEW BARBECUE SAUCE:
- 2 cup ketchup
- ½ cup cider vinegar
- ½ cup water
- Juice of 1 lemon
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Tabasco sauce
- 2 Tbsp unsulfured molasses
- 2 Tbsp Dijon mustard
- 2 Tbsp chili powder
- ¼ cup (packed) dark- brown sugar
- 2 tsp finely minced garlic
- 2 tsp 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,, for garnish
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.
Preheat the oven to 350°F.
Using a sharp knife, separate the chicken wings at the joint. Set aside.
the chicken pieces in a large bowl and toss well with 1 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
Makes 60 Pieces. Per serving (10 pieces, with Sheila’s NewBarbecue Sauce): 480 calories, 15g carbohydrate, 40g protein, 29g fat,120mg cholesterol.
About the Author
The recipe for Sheila’s New Barbecue Sauce yields 3 cups of sauce.
Per tablespoon: 20 calories, 5g carbohydrate, no protein, no fat, no
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