sketch of Bob above the Chicken Wings recipe.

BROILED CHICKEN WINGS

16-20 chicken wings
2 T. prepared mustard
1/4 c. cider vinegar
3/4 c. ketchup
1/2 c. molasses
2 T. vegetable oil
2 t. Worcestershire sauce
1/2 t. salt
1/4 t. garlic powder
1/4 t. Tabasco sauce

Wash chicken wings and pat dry. Cut off and discard chicken wing tips and cut each wing in half at the joint. Preheat broiler and oil broiler pan. Line the inside of a broiler pan with foil to catch drips. Arrange chicken wings on broiler pan. Combine remaining ingredients and blend well. Remove about 1/3 c. of the sauce and refrigerate til 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 10-15 minutes longer, removing smaller, flatter pieces earlier as needed.

Broiled Chicken Wings recipe is published in our February, 2013 Menu Minder, Issue #352.