BBQ Chicken Wings

• servings: 24 servings
• active time: 10 minutes
• total time: 1 hour 40 minutes

Ingredients

1 kg (2.2 lbs) chicken wings

2 level tbsp aluminium-free baking powder (It has to be baking powder NOT baking soda - see further notes on baking powder below)

½ tsp salt (make sure it's regular table salt)

½ tsp pepper

300 ml (1 1/4 cups) tomato ketchup

4 tbsp white wine vinegar

5 tbsp dark brown sugar

2 tbsp black treacle or molasses

3 tbsp honey

2 tbsp vegetable oil

1 tbsp Worcestershire Sauce

1/2 tsp mustard powder (- or 1 tsp English mustard)

1 1/2 tsp smoked paprika

1/2 tsp black pepper

Directions

Preheat the oven to 120C/250F (fan) and place a rack on a large baking tray.

Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.

Place in a single layer on the rack. It's fine for them to be touching slightly. Place on the lower shelf of the oven for 30 minutes.

After 30 minutes, turn the oven up to 220C/425F (fan) and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy (if your wings aren't particularly meaty, cook for 10 minutes less). Take it out of the oven.

Whilst the wings are baking, make the barbecue sauce. Place all of the ingredients in a saucepan and mix together.

Heat over a medium-high heat, until boiling, then simmer for 5 minutes. Turn off the heat.

Toss the barbecue sauce with the wings and serve straightaway.

Nutrition

• Calories: 74 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 17 mg
• Sodium: 126 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 4 g