• Ribberester
  • Malmin & Orre chilipølse
  • Dadler med bacon
  • Scampi stekt i hvitløk/chili
  • Kyllingvinger
  • Hvitløksdressing

Oppskrift på kyllingvinger
  • 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


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 350ºF.
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.

Read More http://www.epicurious.com/recipes/food/views/Barbecue-Chicken-Wings-241549#ixzz19oXCX2Cw

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