With a crispy, sweet and tangy coating, these wings are guaranteed to be a huge success, so set out plenty of napkins and let everyone dig in.
- Portion size 4 servings
- Credits : The Canadian Living Test Kitchen
In saucepan, bring ketchup, sugar, water, onion, garlic, vinegar, Dijon mustard, Worcestershire sauce and salt to boil, stirring often. Reduce heat to medium; simmer for 10 minutes. Pour into blender; purée until smooth. Set aside 1/2 cup (125 mL) to serve with wings.
Cut off wing tips at first joint; discard or freeze for making chicken stock. Separate wings at remaining joint; trim excess skin. Place wings on rack on foil-lined rimmed baking sheet.
Bake in 400°F (200°C) oven, turning once, for 20 minutes. Brush with sauce; bake, turning once and brushing with sauce, for about 20 minutes or until juices run clear when chicken is pierced.
Broil for about 1 minute per side or until browned. Serve with reserved sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 1002 mg
- Protein 28 g
- Calories 407.0
- Total fat 19 g
- Cholesterol 81 mg
- Saturated fat 5 g
- Total carbohydrate 32 g
- Iron 16.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 17.0