 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 30 |
|
My husband always calls this recipe finger-licking good, and the sweet-and-spicy flavor really is to die for! The sauce is also great on chicken breasts. Ingredients:
1/2 cup finely chopped onion |
1/4 cup canola oil |
3 teaspoons minced garlic |
1-1/2 cups ketchup |
1/2 cup cider vinegar |
1/3 cup packed brown sugar |
1/3 cup worcestershire sauce |
2 teaspoons chili powder |
1/2 teaspoon cayenne pepper |
1/2 teaspoon ground cumin |
1/8 teaspoon hot pepper sauce |
wings: |
1/4 cup cider vinegar |
1/4 cup olive oil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
30 frozen chicken wingettes, thawed |
Directions:
1. For barbecue sauce, in large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer, uncovered, for 8-10 minutes, stirring often. Remove from the heat; stir in pepper sauce. Set aside 2/3 cup for serving.
2. In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with some of the barbecue sauce.
4. Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Serve with reserved barbecue sauce. Yield: 2-1/2 dozen.
|
|