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 degrees 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