Barbecue Chicken Wings

Ingredients for Barbecue Chicken Wings

• 475ml ketchup

• 120ml cider vinegar

• 120ml water

• Juice of 1 lemon

• 2 tablespoons Worcestershire sauce

• 2 tablespoons Tabasco sauce

• 2 tablespoons unsulfured molasses

• 2 tablespoons Dijon mustard

• 2 tablespoons chilli powder

• 50g (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 spring onions, thinly sliced on the diagonal, for garnish

How to make Barbecue Chicken Wings

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 flavours, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature. (Makes 725ml .) Use immediately or refrigerate, covered, for up to 2 weeks.

2. Preheat the oven to 350ºF.

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 350ml 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 spring onions.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.