Date Barbeque Chicken Wings

Prep. 25 mins

Cooking 45 mins

Serving 4

Light

INGREDIENTS Measurements

2 tablespoon oil

1 onion, finely chopped

2 cups ketchup sauce

4 tablespoon brown sugar

2 tablespoon molasses

2 tablespoon balsamic vinegar

2 tablespoon date molasses (debbs)

1 kg chicken wings

8 cups water

2 bay leaves

2 cups quartered (carrot, onion, celery)

Salt and pepper

1 cup barbeque sauce

1 tablespoon coriander, chopped

Heat oil in a saucepan over medium heat, add onion and stir until translucent.
Stir in ketchup and the rest of sauce ingredients, let boil.
Reduce heat and simmer for about 15 minutes or until thickened (stir occasionally)
Remove from heat, cool completely.
Preheat oven to 180 degrees.
Wash chicken wings, pat dry.
Put water in a large pan, add bay leaves, vegetables and season with salt and pepper.
Add chicken wings, let boil.
Reduce heat and cook for about 10 minutes.
Left chicken wings and drain.
Rub with the barbeque sauce, and spread on lined sheet pan.
Place in the oven for about 15 – 20 minutes.
Arrange chicken wings on a serving plate and garnish with chopped coriander.