Best Barbecue Wings Recipe
- 1/2 cup finely chopped onion
- 1/4 cup canola oil
- 3 teaspoons minced garlic
- 1-1/2 cups ketchup
- 1/2 cup cider vinegar
- 1/3 cup packed brown sugar
- 1/3 cup Worcestershire sauce
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/8 teaspoon hot pepper sauce
- 1/4 cup cider vinegar
- 1/4 cup olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 30 frozen chicken wingettes, thawed
- 1. 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.
- 2. In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat.
- 3. 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.
- 4. Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Serve with reserved barbecue sauce. Yield: 2-1/2 dozen.
1 wingette equals 114 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 213 mg sodium, 7 g carbohydrate, trace fiber, 5 g protein.
Reviews for Best Barbecue Wings
"Awesome recipe! Have done these several times on the grill and they are great every time. I followed recipe exactly and they turn out amazing. MMMMMM makes me hungry for more!!"
"These wings were fun to make and tasted amazing...win,win!"
"sauce takes a while, but it's really good on chicken breasts"
"Well I made them, but it was 15 degrees out so I didn't grill:)) I made the sauce and reserved a cup. I poured it on top of my wings in the crockpot. Cooked them till they were done 3 hours or so. Before they started falling off the bone. I took them out draining the liquid and put them on a baking sheet, brushed them w the reserved sauce and baked them on 450 until they got crispy...mmmmm yummy!"
"I also saw no confusion in the recipe and can't wait to try them for Superbowl."
"People the recipe is plain written plainly. I guess I know how to read a recipe. I think they need to do Sauce then list the ingredients then Coating and list the ingredients. Sorry but I wouldn't waist my time cooking chicken wings. Use drumsticks or thighs. I also did not use the whole 1/4 cup of canola oil when I cooked the onion and garlic. You do need the 1/4 cup olive oil for the coating."
"The name of this recipe says it all!! These are truly the best! The recipe directions are very easy to follow and understand. I would definitely make these again. I would even just make the barbecue sause and use it for other things as well. My entire family LOVED, LOVED, LOVED these delicious wings and the sauce!!"
"We apologize for any confusion with this recipe, but it is correct as written. 2/3 of a cup of the barbecue sauce is set aside to be served with the wings as a dipping sauce. The remaining sauce is used for basting during cooking.The olive oil and vinegar mixture really isn't a marinade. It's just used to coat the wings before grilling.Taste of Home Test Kitchen"
"I have made them and they are delicious! My husband and teenage sons loved them. And, no, you don't marinate the wings in anything. (But, marinate for other recipes means to soak in a marinade) You just need to FOLLOW the recipe. It's all there. Nothing is missing. Dip the wings in the vinegar, oil, salt and pepper mixture to coat them before grilling them. Nothing says all of the oil will be used up. Once you've partially cooked the meat it's time to start basting with the sauce as they finish cooking. No need to over think the process. Just grill 'em and eat 'em. They're worth it."
"yes, you could make these in the oven, or better yet, broil them, but watch them closely!"
"OK, let's clear up this recipe confusion. First you make a BBQ sauce and reserve some, then you make a marinade for the wings, as stated in recipe. The recipe is obviously written for a cook who is already familiar with the basic rules of BBQ. Any meat cooked with a sugary glaze or sauce will burn immediately, hence, you cook meat more than halfway through, then brush/baste with the sauce, as stated in recipe, folks! The meat cooks, the glaze caramelizes and develops flavor and doesn't burn. Dip wings in remaining,or reserved sauce. No steps are missing from the recipe, you just need to understand the BBQ process. This recipe sounds great will try on chix legs and thighs!! Listen, really, has Taste of Home ever steered you wrong?"
"Certainly not as written, too bad the Taste of Home did not check it before it was published."
"Not sure why all the confusion about this recipe. Haven't tried it yet but it looks and sounds yummy! It does not say to marinade the wings but I do agree to cut back some on the oil, just not necessary for all of it. Just don't understand why all the confusion, just wing it!!!"
"everyone is right there are missing step and I would like to know what they are also. This sounds yummie but without that step that is missing I can only guess that you use the bbq sauce and add the remaining ingredients and marinade and bast with that. The 2/3 left over is for dipping"
"I would love to try this receipe, but I am not sure how long to merinade. Any suggestions from those who have tried it?"
"I haven't tried this recipe yet, but definitely will. It sounds yummy.With that said, the recipe calls for 1/2 c oil which to me is unnecessary. You can saute onion & garlic in 2t of oil, along w/PAM. You definitely don't need 1/4c of oil in a barbeque sauce.If you want oil in your marinade cut it down to 2T, or us FF Italian dressing as a marinade.There's no way the nutrition info for the wings includes any of the ingredients. The info is for a wing only (nothing added).I'm always looking for good recipes, but they have to be calorie/fat conscious."
"I rate this a 5 star simply on the Ingreients and especially on the photo. Cant wait to try it. New rating will follow as soon as I try it out."
"This recipe yields about 3 cups of sauce and after you set aside the 2/3 cup of sauce to serve with the finished wings you should have about a 1 1/2 cups to brush on the wings while you are grilling them."
"I'm also confused as to what to do with the sauce. Can anyone clear this up, please??? I've been looking for a great wing recipe and I'd love to try this one"
"What am I missing, what do you do with the sauce? Brush it over the wings or is that the "Brush with some of the remaining barbecue sauce." What happened to the sauce if we are to use the remaining?"
"I do not have a grill. Will this recipe be as good prepared in the oven? Help please, anyone!"
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer