Barbeque Wings

[Roxy]

Barbeque Wings:

 

1/2 Cup Finely Chopped Onion

1/4 Cup Canola Oil

3 Tsp. Minced Garlic

1-1/2 Cups Ketchup

1/2 Cup Cider Vinegar

1/3 Cup Packed Brown Sugar

1/3 Cup Worcestershire Sauce

2 Tsp.s Chili Powder

1/2 Tsp. Cayenne Pepper

1/2 Tsp. Ground Cumin

1/8 Tsp. Hot Pepper Sauce

1/4 Cup Cider Vinegar

1/4 Cup Crisco Extra Virgin Olive Oil Or Canola Oil

1/8 Tsp. Salt

1/8 Tsp. Pepper

30 Frozen Chicken Wingettes, Thawed

 

For BBQ Sauce, in large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the Ketchup, Vinegar, Brown Sugar, Worcestershire Sauce, Chili Powder, Cayenne Pepper and Cumin. Simmer, uncovered, for 8-10 minutes, stirring often. Remove from the heat; stir in Hot Pepper Sauce. Set aside 2/3 cup for serving.

 

In a large resealable plastic bag, combine the Vinegar, Olive Oil, Salt and Pepper; add Chicken Wings in batches and turn to coat.

Coat grill rack with cooking spray before starting the grill.

Grill wings, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with some of the remaining BBQ Sauce.

Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Serve with reserved BBQ Sauce.

***This recipe yields about 3 cups of BBQ Sauce.