Zesty Barbecue Chicken Wings
|Catsup||1 Cup (16 tbs)|
|Onion||1 Medium, finely chopped|
|Vinegar||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Hot pepper sauce||4 Drop|
|Chicken wings||3 Pound|
For sauce, in small saucepan combine catsup, onion, vinegar, molasses, chili powder, garlic powder, mustard, red pepper, and hot pepper sauce.
Bring to boiling.
Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
Meanwhile, cut off chicken wing tips.
Discard tips or reserve for making stock.
Cut each wing at joint to make 2 sections.
Rinse chicken; pat dry with paper towels.
Arrange chicken in a single layer in a 15x10x1-inch baking pan.