Make Ahead

Kitchen Sink BarBQ Wings

September 21, 2010
1 Ratings
  • Serves 20 pieces
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

What You'll Need
  • 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
  1. 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.
  2. 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!
  3. Bake for 50 minutes, turning once and brushing on additional sauce. Serve piping hot, along with warmed sauce.

See what other Food52ers are saying.

  • Lizthechef
  • dymnyno
  • TheWimpyVegetarian
  • TiggyBee
  • MyCommunalTable

21 Reviews

Lizthechef July 23, 2012
Always the obsessive, I have added some cumin in recent months - see updated recipe? Thanks.
dymnyno July 23, 2012
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!
Lizthechef July 23, 2012
Mare, it works fine, even without a "sit" or "rest". Serve with that new salad I hope you will post from your blog...
Lizthechef July 23, 2012
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.
TheWimpyVegetarian September 23, 2010
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!!
Lizthechef September 23, 2010
Thanks for your comments both on my recipe and my blog! :)
TiggyBee September 22, 2010
I can almost taste these! They look fab!
Lizthechef September 22, 2010
C'mon over - leftovers for supper!!
MyCommunalTable September 22, 2010
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.
Lizthechef September 22, 2010
Maybe you and I can go out to eat spicy and send the guys somewhere else ;)
Lucy V. September 22, 2010
Glad you enjoyed my salad! These wings look irresistible!
Lizthechef September 22, 2010
I have made your delicious salad twice, a real hit at our house.
mrslarkin September 22, 2010
Liz these are knock-out flavors! Love it.
MrsWheelbarrow September 22, 2010
Nice recipe, Liz!
Lizthechef September 22, 2010
Yours is a rock star recipe for wings...
Sunchowder September 21, 2010
This looks delish Liz!
Lizthechef September 21, 2010
Loading photos, my downfall...Please click through the three photos. Lucy's salad, my wings, cooked and then baked. Thanks!
Lizthechef September 22, 2010
"uncooked and then baked"...
drbabs September 21, 2010
sweet, tart, spicy,mustardy...yum
Lizthechef September 21, 2010
Thanks, I think adding across the board spice/sauce blends worked.
Lizthechef September 21, 2010
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.