Barbecued Chicken Wings
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These chicken wings are sure to please your guests. If you like a spicier flavor, add a little ground cayenne to the sauce.
Hands-on: 20 minutesTotal: 45 minutes
- 24 chicken wings (3 lbs.)
- 2 Tbsp. yellow mustard
- ⅓ cup apple cider vinegar
- 1 cup ketchup
- ¾ cup light molasses
- 3 Tbsp. vegetable oil
- 1 Tbsp. Worcestershire sauce
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ¼ tsp. garlic powder
- Preheat broiler to 500°F. Line a broiler pan with foil; brush with some oil to keep wings from sticking.
- Cut each chicken wing through the joints to make three pieces; discard tip portion.
- In a medium saucepan, combine remaining ingredients; blend well and bring to a boil. Remove from heat.
- Arrange wing pieces on the prepared pan. Reserve about ⅓ cup sauce in a small serving bowl; refrigerate until serving time. Use remaining sauce for basting.
- Broil chicken wings about 6" from heat for 12 minutes, turning frequently. Brush wings with sauce; turn and brush the other side. Continue broiling and turning, basting occasionally, for about 10 minutes longer, removing smaller pieces earlier as needed to keep them from burning.