Spicy BBQ Chicken Wings

Serves 8 to 10


1 tablespoon olive oil
½ medium onion, finely diced
2 cloves garlic, minced
1 15-ounce can tomato sauce
½ cup apple cider vinegar
6 tablespoons brown sugar
Juice of 1 lemon
1 packet Savory Choice Beef Demi Glace
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 to 2 tablespoons minced chipotles in adobo sauce (or more, to taste)
2 tablespoons molasses
2 tablespoons Dijon mustard
1 tablespoon chili powder (or more, to taste)
½ teaspoon salt

4 pounds chicken wings
4 scallions, thinly sliced, for garnish


Preheat oven to 350ºF and oil a large baking sheet.

Heat the oil over medium-high heat in a large saucepan. Add the onion and garlic and cook, stirring frequently, until the onion is softened, about 5 minutes. Add the remaining sauce ingredients and bring just to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 10 minutes. Remove from the heat and cool.

Chicken Wings:
Use shears or a sharp knife to snip off the tips of the chicken wings and discard them. Separate the drumettes from the wings and place in a large bowl. Evenly toss with 1 cup of the sauce. Spread the wings out into a single layer on the prepared baking sheet. Using a barbecue brush, coat each chicken piece with more of the sauce. Bake in the preheated oven for about 20 minutes. Remove the pan from the oven, turn all of the chicken pieces over, and baste with more of the sauce. Return the wings to the oven and cook for another 20 to 30 minutes, until the sauce has become a thick glaze and the wings have begun to brown in spots. Serve immediately, garnished with scallions.