Kitchen Sink BarBQ Wings
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Author Notes: My husband doesn't handle hot, spicy food very well, so I'm constantly adjusting recipes, tempering heat and amping up flavor. These wings passed the test tonight at supper, served with baked oven fries and food 52'er Lucy Vaserfirer's "Radish & Cucumber Salad", a refreshing addition to our casual supper. I bought good-sized, organic chicken wings and used my favorite ketchup, organic 365 from Whole Foods. Tip: make the sauce a day ahead, allowing its complex flavors to develop. - Lizthechef
Serves 20 pieces
- 2 1/2 cups organic ketchup
- 1 tablespoon double-concentrated tomato paste
- 1/4 cup organic apple cider vinegar
- 2 tablespoons dry sherry
- 3 tablespoons hoisin sauce
- 3 tablespoons Worcestershire sauce
- 1/4 cup dark brown organic cane sugar
- 1/4 cup organic wildflower honey
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 pinch cayenne
- 3 tablespoons organic Dijon mustard
- 3 cloves of garlic, peeled and chopped
- 1 one inch piece of ginger root, peeled
- Zest and juice of one Meyer lemon - or any organic lemon
- 2 1/2 pounds organic chicken wings
- Sauce: In a large non-reactive bowl combine ketchup, tomato paste, vinegar, hoisin sauce, Worcestershire sauce, sugar, honey, chili powder,cumin, cayenne and mustard. Mix well. Add the garlic and zest both the ginger and lemon into sauce. Add the lemon juice and stir again to thoroughly combine ingredients. Store in fridge until ready to bake the chicken wings.
- Chicken: Preheat oven to 375 degrees. Line a sheet pan with foil. Cut each wing into three pieces and freeze the tips for stock later. Pour one cup of sauce into a small bowl to brush on wings during baking. Pour another cup of sauce into a small bowl for serving, warmed, with the baked wings. Pour the rest of the sauce in a large, flat-bottomed bowl and toss the chicken with clean hands, really coating those wings.Place wings on sheet pan. Discard any remaining sauce that has touched the raw chicken!
- Bake for 50 minutes, turning once and brushing on additional sauce. Serve piping hot, along with warmed sauce.
- This recipe was entered in the contest for Your Best Barbecue
- This recipe was entered in the contest for Your Best Pub Food
- This recipe was entered in the contest for Your Best Chicken Wings
Tags: casual, chicken wings, snack
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11 months ago Lizthechef
Always the obsessive, I have added some cumin in recent months - see updated recipe? Thanks.
11 months ago dymnyno
I love sweet and spicy flavors and am so glad that you entered this so I can use the sauce for tonight's chicken. I will not have time to make the bbq sauce ahead of time but I know that it will be GREAT!
11 months ago Lizthechef
Mare, it works fine, even without a "sit" or "rest". Serve with that new salad I hope you will post from your blog...
11 months ago Lizthechef
Thought my comment went through - no need to have the sauce "rest", Mare, as it holds it own with the chicken. Good idea to try it with bigger pieces of cluck-cluck.
over 2 years ago TheWimpyVegetarian
I love the addition of the hoisin sauce! I add it to a lot of BBQ sauces now. I'm definitely trying this recipe soon! OH! And I checked out your blog today and really love it! You've done a wonderful job of tieing together food, family, friends and memories. Congrats!!
over 2 years ago Lizthechef
Thanks for your comments both on my recipe and my blog! :)
over 2 years ago TiggyBee
I can almost taste these! They look fab!
over 2 years ago Lizthechef
C'mon over - leftovers for supper!!
over 2 years ago MyCommunalTable
This recipe sounds great with stuff that I usually have in the house. I do like my heat, but I cook a lot of things mellow for my son, then add the heat on at the table for me. He likes things well flavored, though, like Larry.
over 2 years ago Lizthechef
Maybe you and I can go out to eat spicy and send the guys somewhere else ;)
over 2 years ago Lucy Vaserfirer
Glad you enjoyed my salad! These wings look irresistible!
over 2 years ago Lizthechef
I have made your delicious salad twice, a real hit at our house.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Liz these are knock-out flavors! Love it.
over 2 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Nice recipe, Liz!
over 2 years ago Lizthechef
Yours is a rock star recipe for wings...
over 2 years ago Sunchowder
This looks delish Liz!
over 2 years ago Lizthechef
Loading photos, my downfall...Please click through the three photos. Lucy's salad, my wings, cooked and then baked. Thanks!
over 2 years ago Lizthechef
"uncooked and then baked"...
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
sweet, tart, spicy,mustardy...yum
over 2 years ago Lizthechef
Thanks, I think adding across the board spice/sauce blends worked.
over 2 years ago Lizthechef
Confession: behind schedule, I did NOT make the sauce a day ahead and this was a first-time effort on a new recipe.Larry AKA "This is too spicy" raved about it, so I'm happy.