Barbecue Chicken Wings

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Barbecue Chicken Wings

2 cups ketchup

1/2 cup cider vinegar

1/2 cup water

juice of 1 lemon

2 Tablespoons Worcestershire sauce

2 tablespoons Tabasco sauce

2 tablespoons unsulfured molasses

2 tablespoons Dijon mustard

2 tablespoons chili powder

1/4 cup (packed) dark brown sugar

2 teaspoons finely minced garlic

2 teaspoons smoked paprika

Salt and freshly ground pepper to taste

30 chicken wings (tips removed), rinsed and patted dry

4 scallions, thickly sliced on the diagonal, for garnish

Prepare the barbecue sauce ahead of time. Combine all the sauce ingredients in a heavy sauce pan. Cooke over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature, (makes 3 cups). Use immediately or refrigerate, covered, for up to 2 weeks. Preheat oven to 350 degrees. Using a sharp knife, separate the chicken wings at the joint. Set aside. Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Serve the wings on a platter and sprinkle with the scallions.