Kitchen Sink BarBQ Wings

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My husband doesn’t handle hot, spicy food very well, so I’m constantly adjusting recipes, tempering heat and amping up flavors. These barbeque wings passed the test tonight at supper, served with baked oven fries and my creamy cucumber “side”, my winning recipe on the food52 site.

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.

Yields 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 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. In a large non-reactive bowl combine ketchup, tomato paste, vinegar, hoisin sauce, Worcestershire sauce, sugar, honey, chili powder, 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. Preheat oven to 375 degrees. Line a sheet pan with foil. Cut each wing into three pieces and freeze the tips for stock later.

3. 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!

4. Bake for 50 minutes, turning once and brushing on additional sauce. Serve piping hot, along with warmed sauce.

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9 Responses to Kitchen Sink BarBQ Wings

  1. TasteFood October 14, 2010 at 10:36 pm #

    I am always on the lookout for new ways to barbeque wings, and I am all for the kitchen sink! Thanks, Liz.

    • lizthechef October 16, 2010 at 11:37 pm #

      I threw in so many ingredients that it felt like the perfect name 😉 Thanks!

  2. Sunchowder October 15, 2010 at 11:46 am #

    Hi Liz! I loved this recipe up on Food52, so pleased to see it organized here on your blog. I will be trying this for a get together we are having next month 😉

    • lizthechef October 16, 2010 at 3:19 am #

      Hi Wendy, We just flew home from New Mexico and am so happy to re-connect with you! I developed this recipe on the spot and they are yummy – I recommend them as an easy dish for a crowd – enjoy!

  3. merry jennifer October 17, 2010 at 12:39 pm #

    I think my husband would fall in love with me all over again if I made these for him. He is a huge chicken wing fan, and I never, ever make them. I’m bookmarking your recipe right this second.

    • lizthechef October 17, 2010 at 3:25 pm #

      Isn’t it funny how men love this kind of stuff? My husband gobbled them up – enjoy!

  4. Winnie October 20, 2010 at 1:23 pm #

    Wow Liz,
    These look fantastic. I got a little “winged out” after the food52 contest, but think I’m ready for wings again now!

    • lizthechef October 20, 2010 at 5:25 pm #

      Laughing, reminding myself that these were the first wings I ever cooked! They were pretty tasty, though – enjoy! X0 Liz

  5. alec October 21, 2010 at 9:47 pm #

    mmmmmmmm …. wings.

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