Barbecue Chicken Wings
- serves 4
These chicken wings are baked instead of deep-fried!
1 Tbsp olive oil (15 ml)
3 large cloves garlic, peeled, minced
¼ cider vinegar (60 ml)
3 Tbsp tomato paste (45 ml)
1 ½ sambal oelek (22 ml)
3 Tbsp molasses (30 ml)
2 Tbsp brown sugar (30 ml)
3 tsp Worcestershire sauce (15 ml)
Coarse salt and freshly cracked black pepper, to taste
20 chicken wings (about 2 pounds/908grams)
1. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper.
2. Remove wing tips from chicken wings and separate into drumsticks and wing ends.
3. To make the barbecue sauce: Add olive oil, garlic, cider vinegar, tomato paste, sambal oelek, molasses, brown sugar, Worcestershire sauce, salt and pepper to a large bowl. Mix to combine. Toss barbecue sauce with the wings, ensuring the wings are well coated.
4. Place the chicken wings on a baking sheet. Bake wings for 15 minutes to 20 minutes. Turn the wings over and brush them with some more of the barbecue sauce. Return the wings to the oven and continue cooking for 15 to 20 minutes or until they are cooked through.