Best Baked Beer Barbecue Wings With Tangy Dijonnaise Dipping Sauce Recipes

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TANGY BARBECUE WINGS



Tangy Barbecue Wings image

I took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good. -Sherry Pitzer, Troy, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 4h

Yield 2 dozen wings (2 sections each).

Number Of Ingredients 11

5 pounds chicken wings
2-1/2 cups ketchup
2/3 cup white vinegar
2/3 cup honey
1/2 cup molasses
2 to 3 tablespoons hot pepper sauce
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 to 1 teaspoon liquid smoke, optional

Steps:

  • Preheat oven to 375°. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Arrange remaining wing pieces in 2 greased 15x10x1-in. baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear. , Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., Drain wings. Place one-third of the chicken in a 5-qt. slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving.

Nutrition Facts : Calories 178 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 458mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 10g protein.

CAJUN BBQ BAKED WINGS RECIPE BY TASTY



Cajun BBQ Baked Wings Recipe by Tasty image

Here's what you need: chicken wings, baking powder, salt, BBQ sauce, cajun seasoning

Provided by Camille Bergerson

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 5

1 ½ lb chicken wings
2 teaspoons baking powder
¼ teaspoon salt
¾ cup BBQ sauce
1 tablespoon cajun seasoning, or spice mix

Steps:

  • Preheat oven to 250˚F (130˚C).
  • Place wings in a large bowl and pat dry.
  • Add the baking powder and salt to the wings. Stir to coat.
  • Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up.
  • Bake for 35 minutes, then increase the temperature to 425˚F (220˚C) and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)
  • For sauce, combine BBQ sauce and Cajun seasoning in a hot pan.
  • Bring to a boil and add wings. Stir to coat the wings.
  • Enjoy!

Nutrition Facts : Calories 628 calories, Carbohydrate 45 grams, Fat 34 grams, Fiber 1 gram, Protein 35 grams, Sugar 35 grams

SPICY BEER BRAISED CHICKEN WINGS WITH SWEET DONAIR SAUCE RECIPE BY TASTY



Spicy Beer Braised Chicken Wings With Sweet Donair Sauce Recipe by Tasty image

Here's what you need: chicken wings, fine kosher salt, mustard powder, garlic powder, onion powder, ground black pepper, ground cayenne pepper, canola oil, lager beer, lager beer, cornstarch, maple syrup, lemon juice, yellow mustard, fine kosher salt, sweetened condensed milk, white vinegar, garlic powder, fine kosher salt

Provided by SpongeTowels

Categories     Lunch

Yield 4 servings

Number Of Ingredients 19

2 lb chicken wings
2 teaspoons fine kosher salt
3 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
2 tablespoons canola oil
1 cup lager beer
½ cup lager beer
½ teaspoon cornstarch
2 teaspoons maple syrup
1 teaspoon lemon juice
1 teaspoon yellow mustard
¼ teaspoon fine kosher salt
¾ cup sweetened condensed milk
¼ cup white vinegar
1 teaspoon garlic powder
½ teaspoon fine kosher salt

Steps:

  • Preheat oven to 375F
  • Place chicken wings in a high-sided baking dish, add salt, spices, oil and toss with tongs until evenly coated. Pour in beer and bake at 375F for 55 minutes.
  • In a small saucepot whisk together beer and cornstarch until fully dissolved. Set over medium high heat and whisk in maple syrup, lemon juice, yellow mustard and salt. Simmer until thickened, about 5 minutes. Transfer cooked wings to a large metal bowl, drizzle over glaze and toss until fully coated.
  • When ready to eat, mix together all dipping sauce ingredients in a small bowl. Serve wings on a large platter alongside sauce, enjoy!

Nutrition Facts : Calories 715 calories, Carbohydrate 33 grams, Fat 45 grams, Fiber 0 grams, Protein 39 grams, Sugar 25 grams

BAKED BEER-BARBECUE WINGS WITH BLUE RANCH DIPPING SAUCE



Baked Beer-Barbecue Wings with Blue Ranch Dipping Sauce image

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 28

1/4 cup mayonnaise
1/4 cup sour cream
2 ounces crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon chopped chives
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
2 ounces crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon chopped chives
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
Vegetable oil, for the oiling the baking sheets
4 pounds split chicken wings, wing tips removed
Kosher salt and freshly ground black pepper
3/4 cup barbecue sauce
6 ounces beer, such as lager-style
2 tablespoons chipotle hot sauce
2 tablespoons light brown sugar
Vegetable oil, for the oiling the baking sheets
4 pounds split chicken wings, wing tips removed
Kosher salt and freshly ground black pepper
3/4 cup barbecue sauce
6 ounces beer, such as lager-style
2 tablespoons chipotle hot sauce
2 tablespoons light brown sugar

Steps:

  • Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
  • Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
  • Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
  • Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
  • While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
  • Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce.
  • Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
  • Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
  • While the wings cook, combine the barbecue sauce, beer, hot sauce and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
  • Transfer the baked wings to a large bowl and toss them with the beer barbecue glaze. Serve with the dipping sauce.

BAKED GARLIC BALSAMIC WINGS WITH BLUE RANCH DIPPING SAUCE



Baked Garlic Balsamic Wings with Blue Ranch Dipping Sauce image

Chicken wings are baked until super crispy and then tossed with a sweet and tangy balsamic-honey glaze and whole cloves of roasted garlic and served with a cool buttermilk-blue cheese sauce for dipping.

Provided by Food Network Kitchen

Time 1h45m

Yield 6

Number Of Ingredients 15

1/4 cup sour cream
1/4 cup mayonnaise
2 ounces crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon chopped chives
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
2 heads garlic
4 tablespoons olive oil, plus more for oiling the pans
4 pounds split chicken wings, wing tips removed
Kosher salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 tablespoons honey
2 sprigs thyme
1/2 teaspoon crushed red pepper flakes

Steps:

  • Whisk together the sour cream, mayonnaise, blue cheese, buttermilk, chives and garlic. Season to taste with and pepper. Refrigerate until ready to serve.
  • Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours.
  • After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
  • Squeeze the baked garlic from the heads into a large bowl. Combine the vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons of oil. Whisk into the bowl with the garlic.
  • Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce.

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