Chicken wings with barbecue sauce
Who can resist the temptation of juicy, tender chicken wings glazed in a sticky, homemade barbecue sauce? Whether you’re hosting a game night, a backyard barbecue, or simply craving a savory snack, homemade BBQ chicken wings are a crowd-pleaser. They never disappoint. Our recipe for chicken wings with barbecue sauce keeps the skins soft and the meat juicy. The flavor kick is all in the sauce! So let’s get into it and explore the art of making these delectable wings from scratch. And, of course, a mouthwatering homemade barbecue sauce as well. Let’s make your taste buds dance with joy!
The meaty part of the chicken wings with barbecue sauce
Before we dive into the recipe, let’s unravel the science behind achieving perfectly cooked chicken wings. The key to tender, succulent wings lies in the cooking method and temperature control. We know that normally the best chicken wings and thighs are crispy on the outside and juicy on the inside. But for this particular recipe, we like the skin to be soft. This way, the sauce becomes a blankie and wraps the meat. The sauce brings the flavor explosion we know and love with bbq wings.
The fact that the meat is cooked in steps also helps. First, the chicken goes into the oven covered. This way, it is cooked in its own juices with just some oil and salt (maybe some black pepper too). But the second and third times it goes in the oven it is not covered, it crisps up a bit, and the sauce covers it to retain its juiciness.
The homemade barbecue sauce
No BBQ chicken wings are complete without a lip-smacking barbecue sauce to coat them. Yes, we know, sometimes chicken wings with barbecue sauce that is store-bought are convenient, but nothing beats the depth of flavor and customization options of a homemade barbecue sauce. And ours takes about 20 to 30 minutes to make, while your meat is in the oven.
We know our sauce makes quite a few flavors tango – we got ketchup, maple syrup, Worcestershire sauce, apple cider vinegar, chili powder, 2 paprika types (sweet and smoked), cumin, cloves, and mustard, and in these written proportions, they just blend in so well! What I also enjoy is the fact that making the sauce is just a few easy steps. The most time-consuming part is measuring all the ingredients.
One piece of advice, though: stir the sauce continuously. If you let it sit by itself, it will start to bubble and shoot the sauce everywhere. So keep your eyes on it until it is done.
Get your ingredients ready, and let’s make ourselves some chicken wings with barbecue sauce!
Chicken wings with barbecue sauce
Course: Mains, RecipesCuisine: AmericanDifficulty: Easy6
servings10
minutes2
hours450
kcal2
hours10
minutesIngredients
- For the chicken
800 grams chicken wings
800 grams chicken thighs
2 teaspoons course salt
3-4 tablespoons vegetable oil
- For the barbecue sauce
1 cup ketchup
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
2 tablespoons maple syrup
1/2 tablespoon sweet paprika
1/2 tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon ground white pepper
1/4 teaspoons ground cloves
Directions
- Start with the chicken pieces. Cut, clean, and place them into a large bowl. Sprinkle a generous amount of salt and drizzle the vegetable oil. Massage the chicken pieces so the salt is distributed as best as possible.
- On an oven tray lined with parchment paper, start placing the chicken pieces. Cover the tray with aluminum foil and place it in the oven at 160 °C or 320 °F for 80–90 minutes.
- While the chicken pieces are cooking, you can start making your homemade barbecue sauce. Add all the sauce ingredients to a pot and, over medium or medium-low heat, stir continuously until the vinegar smell is gone and the sauce has reduced to a nice, rich, creamy texture.
- Once the time has passed on the chicken pieces, take out the tray and uncover it. At this point, the chicken pieces should be done, and you can start adding the sauce. Using a brush, spread a healthy amount of sauce on the chicken pieces and place them again in the oven, uncovered, this time at 180 °C or 360 °F, for about 15-20 minutes.
- Take the tray out again and, carefully using some tongs, turn over your chicken pieces, and again, with a brush, spread a hefty amount of sauce on the second side of the chicken pieces. Cover the whole chicken pieces as best as possible. Place the tray back in the oven for one last time at 180 °C or 360 °F for 15-20 minutes. It is best served warm with the sides of your choice. Or just have at them.
Notes
- If you want to go full-on with the spicyness level, replace the chili powder with cayenne pepper.
- If you want to add an additional layer of crispiness you can cook the chicken pieces until golden brown on both sides BEFORE applying the first layer of barbecue sauce.
- It’s not necessary to use all the barbecue sauce for this recipe. Store and refrigerate the remaining sauce and use it for sandwiches and other meals.
Short video with the recipe:
If you’d like to test out other goodies that are even easier to make, I would recommend: baked potato and egg salad or the veggies pot with rice.
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