Recipe: BBQ Sauce

I have been wanting to add recipes to the blog for a long time now and this year I will finally do that. I have a long list of recipes to add, but today I will start with what I made last night for the first time - this super good BBQ sauce (found on epicurious.com). This will definitely become a staple, something to add to the routine. Both Miles and Melodie love it. I served it with steamed broccoli.

Sheila's New Barbecue Sauce:

• 2 cups ketchup
• 1/2 cup cider vinegar
• 1/2 cup water
• Juice of 1 lemon
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Tabasco sauce
• 2 tablespoons unsulfured molasses
• 2 tablespoons Dijon mustard
• 2 tablespoons chili powder
• 1/4 cup (packed) dark brown sugar
• 2 teaspoons finely minced garlic
• 2 teaspoons smoked paprika
• Salt and freshly ground black pepper, to taste

1. Prepare the barbecue sauce ahead of time: Combine all of the sauce ingredients in a heavy saucepan. Cook over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature. (Makes 3 cups.) Use immediately or refrigerate, covered, for up to 2 weeks.

2. Preheat the oven to 350ºF.

3. Using a sharp knife, separate the chicken wings at the joint. Set aside.

4. Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Serve the wings on a platter and sprinkle with the scallions.