INGREDIENTS
- Chicken wings
- Mitchel’s BBQ Sauce (recipe below. you’ll need to prep this ahead of time)
- Salt and pepper to season wings
DIRECTIONS
- Boil chicken wings for two minutes to remove a lot of the fat.
- Place wings on a heavy cookie sheet and rub with salt and pepper.
- Baste well with Mitchel’s BBQ sauce and place basted wings in a hot oven for 20 minutes.
- Take the wings out and brush with more barbecue sauce. Place back in the oven for 10 minutes, then turn over, brush again with sauce.
BBQ Sauce
INGREDIENTS
- 3 red onions (Chopped)
- 1/2 teaspoon garlic
- Corn oil for sautéing
- 16 Oz can Italian whole peeled plum tomatoes
- 1 cup of ketchup
- 2 tablespoons dark brown sugar
- 1 teaspoon paprika
- Chili powder
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon powdered ginger
- 1 teaspoon dark chili powder
- 1 cinnamon chip
- 1 teaspoon mesquite BBQ powder
- 1 teaspoon ancho chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon jalapeno chili powder
- 1 teaspoon pasilla chili powder
DIRECTIONS
BBQ Sauce prep time: 2 1/2 hours
- Sauté onions and garlic in corn oil for about 20 minutes.
- Add whole peeled plum tomatoes, mustard, ketchup, all of the spices, the red wine vinegar, honey, brown sugar and cinnamon.
- Cook for about two hours.
Chef’s Note: You want the sauce to cook into the wings. If they're not sticky, they're not going to be as good to eat as they should be. It’s really all about the sauce, so make sure you make a nice tasty, sticky, sauce. This sauce also makes a great topping for meatloaf.
