Hot and Sweet Chicken Wings

We don't indulge in chicken wings often, but this is an easy recipe that was enjoyed by all.  The recipe is for the grill…but I "chickened" out and put them in the oven…the weather here right now is decidedly NOT conducive to barbecuing.  If you choose the oven, just line a baking pan with foil and place in a 425F oven for approx. 20 minutes - sauce and all.  The recipe also calls for Ancho chili powder - which I could not find in my little town.  I just used regular chili powder but if I ever find Ancho chili powder I will give it a whirl and let you know how it goes.  If you want to add a little heat to these add 1 tsp Asian Hot Sauce.  If you are barbecuing these don't add the sauce too early or it will burn (yuk).   From Food and Drink Summer 2011.

2 kg chicken wings, separated, wing tip discarded
 **There are 2 methods for preparing chicken wings for the grill or for roasting.
     1.  Cut off wing tips and separate drumettes and wing.  This is the easier method
     2.  Twist wint tip under wing and grill the wing and drumette together.  this takes a little longer and  although they look beautiful, it is a little harder to get them cooked evenly.

2 tbsp vegetable oil
Salt and freshly ground pepper
1/4 cup ketchup
2 tbsp Dijon mustard
1 tbsp soy sauce
3 tbsp brown sugar
1/4 cup apple cider vinegar
1 tsp chopped garlic
1 tsp chopped ginger
1 tbsp ancho chili powder
2 tbsp vegetable oil

1. Preheat grill to medium high.
2. Toss chicken wings with oil, salt and pepper.  Reserve.
3. Combine ketchup, mustard, soy sauce, brown sugar, cider vinegar, garlic ginger and chili powder in a small pot over high heat.  Bring to boil, stirring to dissolve sugar, then remove from heat and stir in oil.  Place in a bowl and set aside.
4. Season chicken wings with additional salt, pepper and chili powder to taste.  Brush with additional vegetable oil.  Place chicken wings on grill and grill for 3 minutes, turn over and grill another 3 minutes.  Brush liberally with sauce and turn over again.  Repeat, turning and brushing with sauce every 3 minutes or until chicken wings are cooked through, about 12 to 20 minutes depending on the size of the wings.