CHICKEN WINGS WITH HOMEMADE BBQ SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the wings: Heat 3 inches of canola oil in a heavy pot until a deep-frying thermometer registers 375 degrees F.
- Add half of the chicken pieces to the oil and fry until golden brown and fully cooked, about 5 minutes. Drain on paper towels, then repeat with the other half.
- For the BBQ sauce: Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook, stirring and watching carefully so they don't burn, about 5 minutes. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Bring to a simmer and cook for 20 minutes.
- Preheat the oven to 325 degrees F.
- Taste the sauce after simmering and add whatever ingredient it needs (more spice, more sugar, etc.). Put the wings in an ovenproof dish, pour the sauce over the top and toss to coat. Bake until the wings are heated through and the sauce is brown and bubbling, about 15 minutes.
BBQ CHICKEN WINGS
Provided by Food Network
Time 2h35m
Yield 2 to 3 servings
Number Of Ingredients 18
Steps:
- Combine beers, cider, molasses, garlic, liquid smoke, Worcestershire, onion, horseradish, mustard, sriracha, salt and pepper in a large pot to boil and reduce down by about half, about 1 1/2 hours.
- Reduce temperature to a simmer, then add ketchup and brown sugar. Cook on a low simmer for another 45 minutes.
- Bring oil to 350 degrees F in a deep-fryer.
- Fry wings until cooked through, 10 to 15 minutes. Let the oil drip off a bit, then toss in the sauce. Served with bleu cheese or ranch and celery in the red basket with a paper lining.
BARBECUE CHICKEN WINGS
I got this spicy recipe from a friend but altered the ingredient amounts to adjust the hotness of the sauce. Make sure everyone has extra napkins, these barbecue chicken wings are messy to eat but oh, so good! -Jean Ann Herritt, Canton, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h45m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until juices run clear., In a large bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce., Cover and cook on low for 1 hour, stirring occasionally.
Nutrition Facts : Calories 287 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 831mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 15g protein.
HONEY BARBECUE CHICKEN WINGS
This is my own recipe. I love the way they get so gooey and sticky...goes really well with some homemade mac and cheese, some bbq baked beans, and a biscuit.....mmmmm....yum!
Provided by javagirl81
Categories Chicken
Time 1h
Yield 18 wings, 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, sugar, and paprika. Preheat the oven to 375.
- Spray a cookie sheet with a generous spray of cooking spray.
- Place the wings in a single layer on the cookie sheet, and place in the oven.
- Cook for 35-40 minutes, depending on the size of the wings, turning once.
- While they are baking, make the sauce by slowly simmering the sauce ingredients over the lowest heat.
- When the wings are done baking, carefully dip them in the sauce, and place them back in the oven for another 5 minutes, or until the sauce is bubbling.
- ENJOY!And remember to save some for everyone else!
HONEY BBQ CHICKEN WINGS RECIPE BY TASTY
Here's what you need: flour, chili powder, kosher salt, black pepper, paprika, garlic powder, chicken wings, BBQ sauce, honey
Provided by Tasty
Categories Appetizers
Yield 20 wings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F (220°C).
- In a bowl, combine flour, chili powder, salt, pepper, paprika, and garlic powder. Coat the wings in the flour evenly, shaking off any excess.
- Place the floured wings on a parchment paper-lined baking sheet and spread them out in a single layer.
- Bake for 45 minutes, flipping halfway through, until skin is crispy and golden brown.
- Preheat oven to 500°F (250°C).
- In a separate bowl, combine the BBQ sauce and the honey. Stir the cooked wings in the sauce and coat them evenly.
- Place the coated wings back onto the baking sheet and spread them in a single layer.
- Bake for 8 to 10 minutes, until sauce is bubbly and caramelized. Cool, then serve.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 20 grams, Fat 7 grams, Fiber 0 grams, Protein 8 grams, Sugar 13 grams
HOME-SCHOOLED BBQ CHICKEN WINGS
Most places fry their wings according to the original Buffalo recipe, but we smoke ours. You can make them hot or mild on your grill by changing the rub and the sauce you slather on at the end. We serve them with the traditional fixin's: blue cheese dressing and celery sticks. Click here to see 24 Chicken Wing Recipes for Fall
Provided by John Stage
Yield 8
Number Of Ingredients 20
Steps:
- To make the Red Rub, mix together the paprika, salt, sugar in the raw, chili powder, granulated garlic, granulated onion, black pepper, cumin, celery salt, and cayenne in a in a bowl. Set aside 3 tablespoons and reserve the rest; you will have leftover rub.
- To make the Korean glaze, combine the soy sauce, hoisin sauce, ¾ cup barbecue sauce, rice wine vinegar, honey, brown sugar, and Sriracha sauce in a saucepan. Bring to an easy boil and then simmer until reduced by ½. Take off the stove, let rest, then add sesame oil and lime juice.
- Preheat oven to 350 degrees. Season the wings with 3 tablespoons of the rub.
- Oil bottom of sheet pan. Place the wings on the pan but don't overcrowd. Place in the oven and cook approximately 30 minutes until wings are 160-165 degrees.
- Take out of the oven and turn the broiler on high. Coat wings with ¾ to 1 cup of the rest of the barbecue sauce. Place skin up and broil approximately 5 to 6 minutes, until the skin and sauce start to caramelize. Flip the wings and broil for about another 4 minutes. Flip again to blister and char skin.
- Remove from broiler and toss with remaining sauce if desired.
Nutrition Facts : ServingSize 1 serving, Calories 876 calories, Sugar 77 g, Fat 35 g, Carbohydrate 98 g, Cholesterol 253 mg, Fiber 6 g, Protein 46 g, SaturatedFat 10 g, Sodium 3629 mg, TransFat 0.2 g
KOREAN BBQ WINGS
Hot, sweet and sticky, these Korean chicken wings make a great choice for a dinner party starter
Provided by Good Food team
Categories Dinner, Main course, Starter
Time 50m
Yield 6 (2 skewers each)
Number Of Ingredients 10
Steps:
- Soak 12 wooden skewers in water for at least 10 mins. To make the sauce, pour the vinegar and soy into a jug. Heat the sugar and 1 tbsp water in a small pan until the sugar has dissolved, then simmer until it turns a deep caramel colour. Standing well back as it will spit, pour in the vinegar and soy. Reduce the heat and let it bubble for a few mins, then add the remaining sauce ingredients, stir well and cook for 5 mins until smooth and thickened. Set aside.
- Light the barbecue (or set your oven grill to medium). Once the coals have died down, spread out to an even layer. Cut the tips from the chicken wings, then stretch them out as straight as you can and push a skewer through the length of each wing. Brush the skin with the oil and season. Cook the wings on the barbecue or under the grill for 10 mins each side, until the chicken is cooked through and the skin is golden brown and crisp.
- Remove the skewers to a large plate. Pour two-thirds of the sauce into a bowl, reserving the rest in the pan. Using a brush, coat each skewer well with the sauce from the bowl, then return them to the barbecue or grill and cook for a further 2-3 mins each side until the sauce has caramelised.
- Transfer the skewers to a serving platter. Reheat the reserved sauce, adding a splash of water to loosen if needed, then drizzle over the skewers. Top with the sesame seeds and spring onions.
Nutrition Facts : Calories 344 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Protein 24 grams protein, Sodium 1.9 milligram of sodium
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- Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
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