Best Barbecue Chicken Wings Recipes

HONEY BARBECUE CHICKEN WINGS

Steps:

• Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, sugar, and paprika. Preheat the oven to 375.
• Spray a cookie sheet with a generous spray of cooking spray.
• Place the wings in a single layer on the cookie sheet, and place in the oven.
• Cook for 35-40 minutes, depending on the size of the wings, turning once.
• While they are baking, make the sauce by slowly simmering the sauce ingredients over the lowest heat.
• When the wings are done baking, carefully dip them in the sauce, and place them back in the oven for another 5 minutes, or until the sauce is bubbling.
• ENJOY!And remember to save some for everyone else!

BARBECUE CHICKEN WINGS

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.

HONEY-BARBECUE CHICKEN WINGS

Steps:

• Cut wings into 3 sections; discard wing tip sections. In a small saucepan, combine the soy sauce, barbecue sauce and honey. Bring to a boil; cook until liquid is reduced to about 1 cup., Meanwhile, in a large bowl, combine the flour, salt, paprika and pepper. Add wings, a few at a time, and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, until no longer pink, 3-4 minutes on each side. Drain on paper towels. Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately.

MARINATED BARBECUE CHICKEN WINGS (ASIAN STYLE)

Steps:

• Cut the wings into 3 sections and discard tips.
• In a bowl, combine all the ingredients, except the wings.
• Add the wings and toss to coat.
• Refrigerate for 1 hours, tossing every 15 minutes.
• Over a hot grill, add the chicken wings; discard marinade.
• Cook 25-30 minutes; turning as necessary.

INSTANT POT® CRISPY BARBECUE CHICKEN WINGS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select manual function. Place the trivet in the pot and add the water. Place wings on the trivet. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 to 25 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a jelly roll pan with aluminum foil.
• Remove wings from pressure cooker and pat dry with paper towels. Mix barbecue sauce and melted butter together in a bowl. Place wings on the prepared pan and baste with barbecue sauce mixture.
• Cook wings under the hot broiler, turning once, until desired crispness is reached, 5 to 15 minutes.

BACON-WRAPPED CHICKEN WINGS WITH BOURBON BARBECUE SAUCE

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
• Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
• Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

BATTERED CHICKEN WINGS WITH POMEGRANATE AND MANGO BARBECUE SAUCE

Steps:

• Puree the mango flesh in a food processor or blender (water may be needed to puree). Transfer puree to a large saucepan, and add remaining ingredients for the barbecue sauce. Mix together until all ingredients are combined, and bring to a boil. Reduce heat to medium and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened.
• Heat oil to 350 degrees F in a large Dutch oven or electric fryer. Rinse the chicken drumettes and pat dry with paper towels. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside.
• In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika. In a separate dish, mix together the eggs and evaporated milk until well combined. Roll the seasoned chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the milk and egg mixture, followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better. Carefully add the chicken pieces to the fryer as will fit without touching. Do not crowd the pan or the temperature will lower, making the chicken greasy. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove chicken to a plate lined with paper towels to drain, about 5 minutes.
• To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste). Refrigerate any leftover barbecue sauce.

NICOLE'S LEMON PEPPER HONEY BARBECUE CHICKEN WINGS

Steps:

• Preheat oven to 350. Combine chicken and salt, let stand for 10 minutes, rinse and pat dry.
• Mix flour with seasonings. Coat chicken in flour mixture; shake gently to remove excess.
• In a 5 or 6 quart pot, heat oil to 375. Fry wings 8 at a time, until golden, 5 minutes; stir occasionally (wings will not be cooked through). Remove with a slotted spoon; drain on paper towels. Repeat with remaining chicken.
• Coat chicken with 1 bottle of sauce. Bake in 2 large baking dishes for 20-30 minutes. Turn chicken. Add more sauce if desired; bake until glazed, 20 minutes.

MALAYSIAN BARBECUE CHICKEN WINGS

Steps:

• In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
• Lightly oil grill and preheat to high heat.
• Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

AIR FRIED CHICKEN WINGS WITH WHITE BARBECUE SAUCE RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the stout, water, lemon juice, ¼ cup salt, the lemon zest, and 1 teaspoon black pepper. Add the chicken wings and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 4 hours, up to overnight.
• In a small bowl, stir together the paprika, onion powder, remaining 2 teaspoons black pepper, the garlic powder, chili powder, brown sugar, and remaining 2 teaspoons of salt.
• Make the white barbecue sauce: In a medium bowl, whisk together the mayonnaise, lemon juice, apple cider vinegar, Worcestershire sauce, horseradish, salt, celery seeds, and cayenne. Cover and refrigerate until ready to use.
• Preheat the air fryer to 320°F (160°C) for 20 minutes.
• Remove the wings from the brine and pat dry with paper towels. Transfer the wings to a large bowl. Drizzle the canola oil over the wings and toss to coat completely, then add the spice mix and toss again until evenly coated.
• Place the seasoned wings in the air fryer in a single layer, working in batches if necessary, and fry until beginning to brown, about 15 minutes. Flip the wings and continue cooking until they are beginning to crisp and almost cooked through, about 15 minutes more. Increase the heat to 360°F (182°C) and continue cooking until the wings are very crispy, about 5 minutes more.
• Serve the wings with the white barbecue sauce.
• Enjoy!

BARBECUE CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/2 cup ketchup, 2 tablespoons water, 1 tablespoon wine or rice vinegar, 1 teaspoon soy sauce, 1 teaspoon chili powder, 1 teaspoon cumin, 2 tablespoons finely chopped onion and 1 teaspoon minced garlic in a large bowl.
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

GRILLED MUSTARD BARBECUE CHICKEN WINGS

Steps:

• Preheat a grill to medium. Combine the brown sugar, paprika, cumin and garlic powder in a small bowl. Season the wings with salt and pepper and toss with the vegetable oil in a large bowl. Add the spice mixture and toss until evenly coated.
• Oil the grill grates; arrange the wings on the grill and cover. Cook, turning the wings occasionally, until well browned and cooked through, 20 to 25 minutes. Remove to a large bowl and toss with the barbecue sauce. Serve with coleslaw, cornbread and/or watermelon.

BARBECUE CHICKEN WINGS, (CROCKPOT)

Steps:

• 1. In a large bowl, combine all ingredients except wings. Stir well to combine.
• 2. Wash the wings and pat them dry with paper towels until they are very dry. This will help the sauce stick to the wings better.
• 3. Add wings to the sauce ingredients and mix well until wings are completely covered with sauce.
• 4. Pour everything into your Crockpot and cook on low for 6-8 hours.
• 5. Serve with crisp celery sticks and ranch or blue cheese dip.

KENTUCKY BOURBON CHICKEN WINGS - TENDER AND JUICY WINGS COATED IN A DELICIOUS BARBECUE BOURBON SAUCE

Steps:

• HowToSection Directions to create kentucky bourbon chicken wings: Array
• HowToSection Prepare your Kentucky Bourbon Barbecue Sauce. Array

ASIAN BARBECUE CHICKEN WINGS

Steps:

• 1. To make the marinade, mix together all ingredients (except wings).
• 2. Place the wings in a shallow, non-metallic dish. Add the marinade, cover and refrigerate for at least 2 hours.
• 3. Cook the chicken on a hot, lightly oiled barbecue grill or grill pan, for 20-25 minutes (turning once) or until cooked and golden brown. Baste with marinade during cooking. Heat any remaining marinade in a pan until boiling and serve as a sauce.

SWEET HEAT BARBECUE CHICKEN WINGS

Steps:

• In a medium-sized mixing bowl, whisk together ketchup, Worcestershire sauce, vinegar, mustard, buffalo sauce (can sub 2 tbs adobo or 2 tbs Sriracha), garlic and brown sugar.
• Preheat oven to 450°F.
• Line a baking sheet with aluminum foil; coat with nonstick cooking spray or can brush with vegetable oil.
• In a large mixing bowl, toss chicken drumettes with 1 cup of the barbecue sauce. Arrange on prepared baking sheet, being sure the drumettes aren't touching each other.
• Bake until opaque and cooked throughout, about 30-35 minutes, turning over halfway through cooking.
• Carefully toss with 1/2 cup barbecue sauce.

BACON-WRAPPED CHICKEN WINGS WITH BOURBON BARBECUE SAUCE

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
• Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
• Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

BARBECUE CHICKEN WINGS

Steps:

• Preheat oven to 325f.
• Place the wings in one layer in a large baking dish.
• Mix the sauce ingredients together.
• Pour over the wings, place in the oven, and cook for about 1 hour 15 minutes or until very tender.
• Remove the wings to a serving platter, place the baking dish on your hotplate, and boil until the sauce reaches a nice thick consistency.
• Pour it over the wings, and serve with lots of napkins!

SLOW COOKER BARBECUE CHICKEN WINGS

Steps:

• Mix sugar, paprika, mustard, cumin, garlic powder, onion powder, cayenne, salt, and pepper together. Place ingredients in large plastic zip-lock bag. Dump chicken wings or drumsticks into bag and shake until all chicken is coated; transfer to slow cooker. Pour ½ cup of the barbecue sauce over chicken and stir to coat. Cover and cook until chicken is tender, 3-4 hours on low for wings, 4-6 hours on low for drumsticks.
• Position oven rack 10 inches from broiler element and heat on high. Place a wire cooling rack on an aluminum foil-lined rimmed baking sheet and coat the wire rack with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid that remains in slow cooker.
• Brush chicken with ½ cup more barbecue sauce and broil until lightly charred and crisp (to your liking), about 10 to 15 minutes. Flip chicken over, brush with remaining ½ cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.
• Note about drumsticks... I've made these with wings and drumsticks and the wings do turn out much more juicy and impressive. Drumsticks are yummy, but if you like both, go with the wings.

ZESTY BARBECUE CHICKEN WINGS

Steps:

• Cut off and discard wing tips. Cut each wing at joint to make 2 sections. Rinse and pat dry. Bake at 375 °F for 20 minutes in a single layer. Combine other ingredients. Simmer uncovered 15 minutes, stirring occasionally. Brush wings with sauce. Bake 10 minutes more. Turn wings over and brush. Bake 5-10 minutes more until tender. Reheat at 375 °F (15-20 minutes if chilled; 25-30 minutes if frozen).