Kansas City-Style Barbecue Wings
This sweet and tangy barbecue sauce is ketchupbased, and also pairs well with pulled pork, brisket and ribs. It’s processed in a blender so the sauce is super smooth. 2 tablespoons butter 1 small yellow onion, finely chopped (about 1 cup) 3 cloves garlic, minced 2 cups ketchup ⅓ cup molasses ⅓ cup dark brown sugar ⅓ cup apple cider vinegar
2 tablespoon yellow mustard
1 tablespoon chili powder 1 teaspoon black pepper ½ teaspoon cayenne pepper
20 chicken wings, tips discarded and wings split
Make sauce: Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds.
Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper and cayenne; stir to combine. Bring to boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to jar of a blender and blend until smooth.
Preheat oven to 425 degrees. For wings: In a large bowl, combine chicken wings with barbecue sauce, and toss gently to coat. (Unused sauce can be transferred to jar and stored in refrigerator for up to a month.) Place wings on a baking sheet and line them up in a single layer. Bake for 20 to 25 minutes. Serve warm.
Makes about 2½ cups of sauce.