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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 60 |
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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. Ingredients:
2 cups ketchup |
1/2 cup cider vinegar |
1/2 cup water |
juice of 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 finely minced garlic |
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 |
Directions:
1. 1. 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. 2. Preheat the oven to 350ºF.
3. 3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
4. 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.
5. Per serving (10 pieces, with Sheila's New Barbecue Sauce): 480 calories, 15g carbohydrate, 40g protein, 29g fat, 120mg cholesterol Per tablespoon of Sheila's New Barbecue Sauce: 20 calories, 5g carbohydrate, no protein, no fat, no cholesterol Nutritional analysis provided by Other
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