Ingredients Jump to Instructions ↓

  1. 1/2 cup finely chopped onion

  2. 1/4 cup canola oil

  3. 3 teaspoons minced garlic

  4. 1-1/2 cups ketchup

  5. 1/2 cup cider vinegar

  6. 1/3 cup packed brown sugar

  7. 1/3 cup Worcestershire sauce

  8. 2 teaspoons chili powder

  9. 1/2 teaspoon cayenne pepper

  10. 1/2 teaspoon ground cumin

  11. 1/8 teaspoon hot pepper sauce

  12. 1/4 cup cider vinegar

  13. 1/4 cup olive oil

  14. 1/8 teaspoon salt

  15. 1/8 teaspoon pepper

  16. 30 frozen chicken wingettes, thawed

Instructions Jump to Ingredients ↑

  1. For barbecue sauce, in large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer, uncovered, for 8-10 minutes, stirring often. Remove from the heat; stir in pepper sauce. Set aside 2/3 cup for serving. In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with some of the barbecue sauce. Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Serve with reserved barbecue sauce. Yield: 2-1/2 dozen.


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