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Barbecued Chicken Wings


4 lbs. chicken wings (20 wings or 40 pieces)
1 1/2 cup catsup
1/2 cup chopped onion
4 tablespoon water
8 garlic cloves, minced
2 tablespoon white vinegar
2 tablespoon brown sugar
2 tablespoon Worcestershire sauce
2 tsp chili powder
1 tsp dry mustard
1 tsp oregano
4 bay leaves
Few dashes of hot pepper sauce

Preheat oven to 350. Rinse chicken. Cut at joints and discard wing tips. Arrange on ungreased cake pan in a single layer. Bake for 45 minutes; drain fat. Meanwhile combine rest of ingredients in a saucepan. Bring to a boil; reduce heat and simmer uncovered for 2 mins, stirring occasionally. Remove bay leaves. Pour barbecue sauce over the chicken and bake 30 mins longer, stirring half-way through.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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