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Spicy BBQ Wings

For the last of the wing recipes, for now, the sauce is excellent to use on all sorts of BBQ meats; it is my standard BBQ sauce. The sauce has a lot of steps, but you can make it ahead and store it in the fridge for months. Enjoy



2 14.4-oz cans of diced tomatoes

1 cup of Molasses

1 cup of dry vermouth

1 cup of Apple Cider Vinegar

1 8-oz can of tomato paste

1 4.5-oz can of sardines (optional)

1/2 cup of raw sugar

1 large yellow onion, diced

6 cloves of garlic, smashed

2 large jalapenos, seeded, diced

4 tablespoons of ground Cummin

4 tablespoons of Paprika

4 Tablespoons of Tumeric

4 Tablespoons of Black pepper

1 tablespoon of dried basil

1 tablespoon of dried Italian Parsely

1/2 teaspoon ground cardamon

Salt to taste


3 lbs of wings

1 tablespoon Garlic powder

1 tablespoon onion powder

Olive Oil

Salt and pepper to taste


Over medium-high heat, place a deep saucepan, add the sardines, olive oil, and all, and saute for about 2 to 4 minutes, breaking up the sardines with a spoon. Next, add the onions and the jalapenos and saute until soft. Now, add the garlic and saute for 30 seconds. Add all the dried spices, followed by the tomato paste, and saute until the tomato paste starts caramelizing about 3 minutes—season as needed.

Now stir in the remaining sauce ingredients, boil, reduce heat, and simmer for about 25 to 30 minutes, stirring a few times. Remove from heat, let cool for about 20 to 30 minutes, then transfer to a food processor and blend until smooth; return to the saucepan, bring to a boil, reduce heat, and simmer until thick, about 15 to 20 minutes. Remove from heat and let cool. Transfer to a large jar. Now, the sauce will be kept in the fridge for several months.

Preheat the oven to 450 degrees.

Line a baking sheet with foil, place a rack on top, and spray the rack with non-stick spray.

Blend garlic and onion powder with salt and pepper in a small bowl.

Place wings in a large bowl, drizzle with olive oil, toss, sprinkle with spice mixture, and transfer to the prepared baking sheet. Place in the oven and roast for about 20 to 25 minutes or until nice, crispy, and baked. Flip the wings a few times during the roasting process.

Working in batches, spoon a few tablespoons of the sauce into a lidded plastic container, transfer some of the hot wings to the container, close, shake, let sit for 30 seconds, shake once more, and transfer to a serving plate. Repeat until all wings have been coated. I like to serve this with a yogurt-cucumber horseradish dipping sauce - enjoy.

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