Peanut Butter Chicken Wings

50 chicken wings
2 (12 ounce) bottles beer
1 cup molasses
1/2 cup creamy peanut butter
1/2 cup fresh lemon juice
1/2 cup Worcestershire sauce
1/4 cup prepared mustard
1 teaspoon salt
2 tablespoons chili powder
1/4 cup chopped fresh parsley, for garnish
1 to 2 lemons, sliced thin, for garnish

Heat 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 to 20 servings