Chicken Wings In Barbecue Sauce
|Large meaty chicken wings||12 (Fresh Or Frozen)|
|Salad oil||2 Teaspoon (10 Milliliters)|
|Onion||125 Milliliter, diced (1/2 Cups)|
|Garlic||1 Clove (5 gm), crushed|
|Celery||250 Milliliter, diced (1 Cup)|
|Green pepper||125 Milliliter, diced (1/2 Cups)|
|Water||175 Milliliter (3/4 Cup)|
|Smoke flavored barbecue sauce/Ketchup||250 Milliliter (1 Cup)|
|Vinegar||30 Milliliter (2 Tablespoons)|
|Lemon juice||30 Milliliter (2 Tablespoons)|
|Worcestershire sauce||30 Milliliter (2 Tablespoons)|
|Brown sugar||30 Milliliter (2 Tablespoons)|
|Dry mustard||1 Teaspoon (5 Milliliters)|
|Salt||1 Teaspoon (5 Milliliters)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
Clip off tips of chicken wings.
Heat the oil in a deep saucepan and brown the wings slowly, a few at a time turning until both sides are golden: Add the onion and garlic and fry until transparent.
Return chicken wings to the saucepan.
Mix remaining ingredients together and pour over the wings.
Bring to a boil and simmer covered for 10 minutes.
Pour into a casserole and bake at 180C (350F) for about 1 hour or until chicken is tender.
Baste occasionally with the sauce and add a little more water if necessary.