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

Makes 60 pieces

　　

Sheila's New Barbecue Sauce:

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

　　

Step 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.

　　

Step 2

2. Preheat the oven to 350ºF.

　　

Step 3

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

　　

Step 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.

　　

Nutrition Per Serving

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