These chicken wings make a great meal or snack for a family. Feel free to double or triple the recipe for a holiday appetizer or game day snack for a bigger crowd. These are great for tailgating, too!
- 16 to 20 chicken wings
- 2 tablespoons prepared mustard
- 1/4 cup cider vinegar
- 3/4 cup ketchup
- 1/2 cup molasses
- 2 tablespoons vegetable oil
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Tabasco sauce
Wash chicken wings and pat dry. Cut off and discard chicken wing tips; cut each wing in half at the joint. Preheat broiler and oil broiler pan. Line inside of broiler pan with foil to catch drips. Arrange chicken wings on broiler pan. Combine remaining ingredients; blending well. Remove about 1/3 cup of the sauce and refrigerate until serving time. Set aside remaining sauce for basting. Broil chicken wings about 6 inches from heat for 15 minutes, turning frequently to keep them from burning. Brush wings with sauce; turn and brush the other side. Continue broiling and basting for 10 to 15 minutes longer, removing smaller, flatter pieces earlier as needed.