The truth of this recipe is that I believe this would have been delicious. However, I was cooking low on slow on the grill and the next thing I know I see flames shooting from the grill. The chicken was completely charred. It isn't always rosy in this kitchen. But I did manage to taste the sauce before I put it on the chicken and I watched as it got thick and sticky on the chicken. Man, I wish I hadn't burned it. The original recipe calls for chicken wings, but I had thighs and drumsticks. I think you can use it on any chicken you prefer.
**Made later and it is very good. This time I chose to use boneless skinless chicken breast.
Tangy Garlic Wings
1 c. ketchup
1/2 c. melted butter
2 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
2 tsp. chili powder
1 tsp. garlic salt
2 dashes hot sauce
4-1/2 pounds chicken wings
In a large bowl, combine first 7 ingredients. Add wings, tossing to coat; chill for 4 hours. Grill until done.
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