THE UL­TI­MATE CRISPY BAR­BE­CUE CHICKEN WINGS

Canadian Living Comfort Food - - Roasts & Mains -

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.

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