2 6-ounce cans tomato paste
1 cup molasses
1 cup brown sugar
¼ cup grape jelly
2 cups water
2 tablespoons cider vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard powder (we used Colman‘s)
1 teaspoon dry ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder
Place all ingredients into a sauce pan and bring to a boil, then lower to a fast simmer and cook 15 minutes uncovered. Use immediately or refrigerate until needed.
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We show BBQ chicken wings in our photos above – here’s how we made them:
Sprinkle 3 pounds of chicken drumettes and wingettes with two teaspoons of kosher salt and one tablespoon of freshly ground black pepper along with ¼ cup of vegetable oil.
Grill on oiled grill grates over high heat on both sides to crisp the skin. Move to a cool side of the grill and close the cover and cook for about ten minutes until cooked through and tender. Mix a little hot sauce (optional) in with the BBQ sauce and brush on about 1 ½ cups onto both sides of the wings and cook back on the hot side of the grill just long enough to get a charred skin.
Once the sauce goes on, be careful not to burn. They will only need a minute or two to get the BBQ skin charred.