Home-Schooled BBQ Chicken Wings

Home-Schooled BBQ Chicken Wings
Staff Writer
Dinosaur Bar-B-Que

Most places fry their wings according to the original Buffalo recipe, but we smoke ours. You can make them hot or mild on your grill by changing the rub and the sauce you slather on at the end. We serve them with the traditional fixin’s: blue cheese dressing and celery sticks.

Click here to see 24 Chicken Wing Recipes for Fall

8
Servings
607
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup smoked paprika
  • 1/4 Cup Kosher salt
  • 1/4 Cup sugar in the raw
  • 2 Tablespoons dark chili powder
  • 1 Tablespoon granulated garlic
  • 1 Tablespoon granulated onion
  • 1 1/2 Tablespoon black pepper
  • 1 Teaspoon cumin
  • 1 Teaspoon celery salt
  • 1/4 Teaspoon cayenne
  • 1 Cup soy sauce
  • 1 Cup hoisin sauce
  • 2 3/4 Cups barbecue sauce
  • 5 Tablespoons rice wine vinegar
  • 1/2 Cup honey
  • 1/2 Cup plus 2 tablespoons brown sugar
  • 2 Tablespoons Sriracha sauce
  • 1 Tablespoon sesame oil
  • Juice of 1/4 lime
  • 4 Pounds chicken wings

Directions

To make the Red Rub, mix together the paprika, salt, sugar in the raw, chili powder, granulated garlic, granulated onion, black pepper, cumin, celery salt, and cayenne in a in a bowl.  Set aside 3 tablespoons and reserve the rest; you will have leftover rub.

To make the Korean glaze, combine the soy sauce, hoisin sauce, ¾ cup barbecue sauce, rice wine vinegar, honey, brown sugar, and Sriracha sauce in a saucepan. Bring to an easy boil and then simmer until reduced by ½.  Take off the stove, let rest, then add sesame oil and lime juice.

Preheat oven to 350 degrees. Season the wings with 3 tablespoons of the rub.

Oil bottom of sheet pan. Place the wings on the pan but don’t overcrowd. Place in the oven and cook approximately 30 minutes until wings are 160-165 degrees. 

Take out of the oven and turn the broiler on high. Coat wings with ¾ to 1 cup of the rest of the barbecue sauce. Place skin up and broil approximately 5 to 6 minutes, until the skin and sauce start to caramelize. Flip the wings and broil for about another 4 minutes. Flip again to blister and char skin. 

Remove from broiler and toss with remaining sauce if desired.

Nutritional Facts

Total Fat
15g
21%
Sugar
54g
60%
Saturated Fat
4g
17%
Cholesterol
40mg
13%
Carbohydrate, by difference
97g
75%
Protein
24g
52%
Vitamin A, RAE
73µg
10%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
207mg
21%
Choline, total
15mg
4%
Fiber, total dietary
12g
48%
Fluoride, F
3µg
0%
Folate, total
112µg
28%
Iron, Fe
9mg
50%
Magnesium, Mg
83mg
26%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
204mg
29%
Riboflavin
1mg
91%
Selenium, Se
6µg
11%
Sodium, Na
3599mg
100%
Thiamin
1mg
91%
Water
88g
3%
Zinc, Zn
2mg
25%

BBQ Chicken Shopping Tip

If you’re buying chicken at the store, make sure that it’s the last thing you pick up before hitting the checkout – and to head straight home with it to the icebox.

BBQ Chicken Cooking Tip

Wash everything that chicken touches with soap and hot water.