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Barbecue Chicken Wings

['2 cups ketchup', '1/2 cup cider vinegar', '1/2 cup water', 'Juice of 1 lemon', '2 tablespoons Worcestershire sauce', '2 tablespoons Tabasco sauce', '2 tablespoons unsulfured molasses', '2 tablespoons Dijon mustard', '2 tablespoons chili powder', '1/4 cup (packed) dark brown sugar', '2 teaspoons finely minced garlic', '2 teaspoons smoked paprika', 'Salt and freshly ground black pepper, to taste', '30 chicken wings (tips removed), rinsed and patted dry', '4 scallions', 'thinly sliced on the diagonal', 'for garnish']

1. Prepare the barbecue sauce ahead of time: Combine all of the sauce ingredients in a heavy saucepan. Cook over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature. (Makes 3 cups.) Use immediately or refrigerate, covered, for up to 2 weeks.
2. Preheat the oven to 350ºF.
3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
4. Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Serve the wings on a platter and sprinkle with the scallions.

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