Food & Wine


The big game is this weekend, which means it's time to start planning a super menu for your Super Bowl watch party. Today's recipe was devised by Sheila Lukins and printed in Parade magazine in January of 2008.


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

30 chicken wings (tips removed), rinsed and patted dry

4 scallions, thinly sliced on the diagonal, for garnish preparation


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 350 degrees.

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.