Barbecue Baked Chicken Wings have all the flavor of outdoor grilled chicken wings with the convenience of the indoor oven. Meaty chicken wings are baked in a savory sauce of ketchup, butter, brown sugar and onion.
The wings are baked until cooked through and the sauce is reduced to a bubbly, thick mixture perfect for sopping up with sourdough bread or dinner rolls.
Keep this in mind for your next tailgate party or picnic – and keep the napkins handy!
- 10 to 12 chicken wings
- 1/2 cup dark brown sugar
- 1 cup ketchup or chili sauce
- 1/2 cup beer light or regular
- 2 tablespoons Worcestershire sauce
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 1 tablespoon dried minced onion or onion powder
- 1/2 teaspoon liquid smoke
- Kosher salt and ground black pepper
- Preheat your oven to 425F.
- Whisk together the brown sugar, beer, ketchup or chili sauce, Worcestershire sauce, mustard, dried onion and liquid smoke.
- Melt the butter in a small saucepan and stir in the ketchup mixture. Simmer for about 15 minutes.
- Season the chicken wings with the kosher salt and black pepper. Put the wings in a baking dish in a single layer. Pour the barbecue sauce over the wings and turn them over to thoroughly coat them with the sauce.
- Bake the chicken wings, uncovered, for 35 to 40 minutes. The joints should move easily and the meat should be without any pink near the bones.
Food For Thought – Beer seems to be the perfect liquid additive for this recipe, but you can also use apple juice, chicken stock or just plain water.
If you really like the flavor of smoky barbecue sauce, use 1 cup of your favorite barbecue sauce, or a smoky variety, such as Sweet Baby Ray’s Hickory BBQ sauce in place of the ketchup
Good To Know – This preparation works wonderfully well with chicken thighs and legs.
Look for a good price on leg and thigh quarters. Cook the pieces under foil for the first 30 minutes, then remove the foil to finish cooking.
The chicken is done when it reaches an internal temperature of 180F. A quick minute or two under the broiler crisps the skin nicely and chars the sugar just a bit.
Yield = 4 to 6 Servings
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