PEANUT BUTTER CHICKEN WINGS
50 chicken wings

2 (12 oz.) bottles beer
1 C. molasses
1/2 C. creamy peanut butter
1/2 C. fresh lemon juice
1/2 C. Worcestershire sauce
1/4 C. prepared mustard
1 tsp. salt
2 T. chili powder
1/4 C. chopped fresh parsley, for garnish
1 to 2 lemons, sliced thin, for garnish

Preheat oven to 450°F. Remove and discard tips from wings and cut each wing in half at joint. Combine remaining ingredients except parsley and lemon slices in a large saucepan. Cook over low heat for about 15 minutes, until reduced and thickened to the consistency of thick gravy. Place wings in a large roasting pan and cover with sauce. Turn until each wing is well coated. Bake for 15-20 minutes. Serve on large platter. Garnish with parsley and lemon slices. Yield: 15-20 servings