Pittsburgh Black and Gold Wings
This sauce is based on Big Shot Bob’s Black and Gold flavor. Wings are coated with basically a mustard-based “gold” barbecue sauce and get dusted with a mild Cajun seasoning.
For sauce
½ cup yellow mustard
⅓ cup Dijon mustard ¼ cup cider vinegar 3 tablespoons molasses ¼ cup honey 2 tablespoons butter 2 tablespoons ketchup 1½ teaspoons Worcestershire sauce
1½ teaspoons garlic powder
1½ teaspoons black pepper ¾ teaspoon onion powder ½ teaspoon cayenne ½ teaspoon dried oregano
For seasoning
5 tablespoons kosher salt 2 tablespoons cayenne pepper
2 tablespoons garlic powder
2 tablespoons sweet paprika
1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon freshly ground black pepper
1 tablespoon onion powder
20 wings, tips discarded and wings split
Combine all ingredients for mustard sauce in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat.
Stir all ingredients for seasoning in a small bowl to blend. (Blend can be made 1 month ahead, and stored at room temperature in an airtight container.)
Season chicken wings with Cajun seasoning on both sides. In a large bowl, combine wings with sauce, and toss gently to coat.
Place wings on a baking sheet and line them up in a single layer. Bake for 20 to 25 minutes. Serve warm.
Makes about 1½ cups of sauce.