| Served as an appetizer or entrée, lime juice gives | | | | brown sugar, hot pepper sauce, garlic powder, and |
| a delightful tang to these marinated baked chicken | | | | sweet onion. |
| wings. | | | | Stir until well-combined. (Yields about 1-1/2 cups of |
| You can also use this recipe on an outdoor barbecue. | | | | marinade.) Place chicken wing pieces into large |
| Try the marinade and sauce on other cuts of chicken | | | | freezer zip-top bag. Pour in marinade, squeeze out air, |
| (such as pre-cut chicken tenders) as well as pork. | | | | and seal. |
| Ingredients | | | | Turn bag over and over until chicken wings are |
| * 1 cup ketchup | | | | coated with marinade. Refrigerate at least two hours |
| * 1/4 cup fresh Key lime juice or Persian lime juice | | | | or overnight. Preheat oven to 325°. Place wings on |
| * 2 tablespoons liquid smoke | | | | baking rack nestled inside a baking pan. |
| * 1 tablespoon Worcestershire sauce | | | | Bake about 1-1/2 hours, basting with boiled marinade |
| * 1 tablespoon balsamic vinegar | | | | sauce during last half hour. While chicken wings are |
| * 2 tablespoons brown sugar, packed | | | | cooking, bring reserved marinade to boil in small |
| * 1 teaspoon hot pepper sauce, or to taste | | | | saucepan. |
| * 1 teaspoon granulated garlic powder | | | | Let boil for five minutes. Thirty minutes before wings |
| * 1/4 cup minced sweet onion | | | | are done, baste chicken wings with boiled marinade |
| * 4 pounds meaty chicken wing pieces, joints | | | | sauce, and continue cooking until wings are tender. |
| separated and tips discarded (or save tips for making | | | | Makes 8 appetizer or 3 entree servings. |
| stock), about 24 pieces | | | | Tip: Always ensure that any leftover marinade is |
| Directions | | | | discarded and not re-used to ensure good food |
| In small bowl, combine ketchup, lime juice, liquid | | | | hygiene. |
| smoke, Worcestershire sauce, balsamic vinegar, | | | | |