Home Schooled Bbq Chicken Wings Recipes

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil and lightly brush with 1 teaspoon oil.
• Place wings in a single layer on the prepared pan, skin-side up, with a little space between each wing. Brush the top of each wing with the 1/3 cup oil. Brush hot sauce over the oil layer.
• Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 1/2 to 1 3/4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove pan from oven and soak up excess grease with paper towels. Spread barbeque sauce over top side of wings.
• Return wings to oven and bake for 5 minutes. Spread a second layer of barbeque sauce over wings; bake for 5 minutes more.

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!

Steps:

• For barbecue sauce, in large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer, uncovered, for 8-10 minutes, stirring often. Remove from the heat; stir in pepper sauce. Set aside 2/3 cup for serving., In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with some of the barbecue sauce. , Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Serve with reserved barbecue sauce.

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.

Steps:

• In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
• Preheat a gas grill to medium heat (about 350 degrees F).
• Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
• In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
• In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.

Steps:

• Preheat oven to 400 degrees. Divide wings between 2 rimmed baking sheets. Drizzle each sheet with 4 1/2 teaspoons oil. Season each with 1/2 teaspoon salt and a pinch of pepper; toss to combine. Bake until cooked through, about 30 minutes.
• Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush wings with barbecue sauce. Grill, turning and brushing with sauce occasionally, until heated through and marked by grill, 6 to 7 minutes. Serve immediately.

Steps:

• In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat the grill for low heat.
• Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.