Ingredients for Barbecued Buzzard Wings
- 3 lbs chicken wings
- Fresh Lemon Juice
- 1 cup ketchup
- 2 tablespoons molasses
- Cinnamon
- Vegetable Oil
- large pot of water for boiling
- 1/4 cup light brown sugar
- Mustard Powder
- 1 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Horseradish
- Soy Sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup apple cider vinegar
- 1 tablespoon smoked paprika
- 1/2 teaspoon black pepper
- Salt, for boiling water
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How to Make Barbecued Buzzard Wings
- In a medium saucepan, combine 1 cup ketchup, ½ cup apple cider vinegar, ¼ cup brown sugar, 2 tablespoons molasses, 1 tablespoon Worcestershire sauce, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper (or more, to taste), and ½ teaspoon black pepper. Cook over low heat, stirring frequently.
- Continue stirring until the molasses is fully dissolved and the sauce has slightly thickened (about 5-7 minutes). Set aside.
- Bring a large pot of salted water to a boil. Add chicken wings and boil for 7 minutes.
- Remove wings from boiling water, drain well, and pat completely dry with paper towels.
- Pour the barbecue sauce into a large bowl.
- Add the chicken wings to the bowl, ensuring each wing is thoroughly coated in the sauce.
- Arrange the coated wings in a single layer in a shallow baking dish.
- Pour any remaining sauce over the wings.
- Bake at 350°F (175°C) for 35 minutes, or until the wings are cooked through and the sauce is caramelized and slightly sticky.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
128g
Fat
24g
Carbs
13g
