Mustard Barbecue Sauce
South Carolina mustard barbecue sauce can be traced to German settlers in the 18th century.
4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick)
½ cup apple cider vinegar
8 tablespoons brown sugar
1/2 cup tomato puree
2 teaspoon Worcestershire sauce
1 tablespoon cayenne
1 tablespoon fresh cracked black pepper
2 teaspoons salt
1 1/2 teaspoons garlic powder
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time.
Deep fry your wing pieces until golden brown. Coat with the sauce.
This sauce is also great with ham.