Chicken Wings In Barbecue Sauce Recipe
Ingredients
| Chicken wings | 12 , frozen | |
| Salad oil | 2 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm), crushed | |
| Celery | 1 Cup (16 tbs), diced | |
| Green pepper | 1/2 Cup (16 tbs), diced | |
| Water | 3/4 Cup (16 tbs) | |
| 1 cup smoke-flavored barbecue sauce or ketchup | ||
| Vinegar | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Clip off tips of chicken wings.
Heat the fat in a deep 2-quart saucepan and brown the wings slowly, a few at a time turning until both sides are golden.
Add the onion and garlic and fry until transparent.
Return chicken wings to the saucepan.
Mix remaining ingredients together and pour over the wings.
Bring to a boil and simmer covered for 10 minutes.
Pour into a casserole and bake at 325F to 350F for about 1 hour or until chicken is tender.
Baste occasionally with the sauce and add a little more water if necessary.
Serve with fluffy rice or mashed potatoes.
Heat the fat in a deep 2-quart saucepan and brown the wings slowly, a few at a time turning until both sides are golden.
Add the onion and garlic and fry until transparent.
Return chicken wings to the saucepan.
Mix remaining ingredients together and pour over the wings.
Bring to a boil and simmer covered for 10 minutes.
Pour into a casserole and bake at 325F to 350F for about 1 hour or until chicken is tender.
Baste occasionally with the sauce and add a little more water if necessary.
Serve with fluffy rice or mashed potatoes.
Chef
