THE ULTIMATE CRISPY BARBECUE CHICKEN WINGS
In saucepan, stir together 1 cup ketchup, ⅓ cup fancy molasses, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp onion powder, ½ tsp garlic powder, ¼ tsp salt and ½ cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last 5 minutes of baking.
TIP FROM THE TEST KITCHEN
Chicken wings that are sold separated and trimmed are a real time-saver. If you can’t find them at your local grocery store, cut the tips off of whole chicken wings, then cut each wing in half at the remaining joint.