- Servings: 8
Ingredients:
| 2 cups | Sherry |
| 1½ cups | Chicken Broth |
| 2 cups | Brown Sugar |
| 1 cup | Apple Cider Vinegar |
| ¾ cup | Ketchup |
| ⅓ cup | Soy Sauce |
| 1× 6 oz can | Tomato Paste |
| ¼ cup | Onion Powder |
| 2 Tbsp | Hoisin Sauce |
| 1½ Tbsp | Prepared Mustard |
| 1½ Tbsp | Mesquite Smoke |
| 1 Tbsp | Chili Powder |
| 1 Tbsp | Garlic Powder |
| 2 tsp | Ground Ginger |
| 2½ Tbsp | Cornstarch |
| ½ cup | Pineapple Juice |
| 1 pkg | Chicken Wings or Drums |
Directions:
Place all sauce ingredients in a sauce pan, except cornstarch, pineapple juice and chicken. Place on medium heat and bring to a boil. When boiling, reduce heat to medium and simmer 30 minutes. When 30 minutes are up, mix pineapple juice and cornstarch together. Add to the sauce pan, remove from heat and mix well. Return to heat and simmer 10 minutes or until desired thickness. In a baking dish, place chicken wings or drums in a single layer. Pour barbecue sauce over top. Place baking dish in a preheated 350 degree oven for 50-60. Serve hot.
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