7/6/2015 Barbecue Chicken Wings Recipe | Epicurious.com

http://www.epicurious.com/recipes/food/printerfriendly/barbecue-chicken-wings-241549# 1/2

Bb : Makes 60 pieces

P | J 2008

Sheila's New Barbecue

Sauce:

2 cups ketchup

1/2 cup cider vinegar

1/2 cup water

Juice of 1 lemon

2 tablespoonsWorcestershire sauce

2 tablespoons Tabascosauce

2 tablespoonsunsulfured molasses

2 tablespoons Dijonmustard

2 tablespoons chilipowder

1/4 cup (packed) darkbrown sugar

2 teaspoons finelyminced garlic

2 teaspoons smokedpaprika

Salt and freshly groundblack pepper, to taste

Pp1. 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 350F.

3. Using a sharp knife, separate the chicken wings at the

joint. Set aside.

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.

7/6/2015 Barbecue Chicken Wings Recipe | Epicurious.com

http://www.epicurious.com/recipes/food/printerfriendly/barbecue-chicken-wings-241549# 2/2

30 chicken wings (tipsremoved), rinsed andpatted dry

4 scallions, thinly slicedon the diagonal, forgarnish

p.m , . v.