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
904
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
17g
24%
Sugar
49g
54%
Saturated Fat
6g
25%
Cholesterol
19mg
6%
Carbohydrate, by difference
170g
100%
Protein
20g
43%
Vitamin A, RAE
77µg
11%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
88mg
9%
Choline, total
23mg
5%
Fiber, total dietary
11g
44%
Fluoride, F
1µg
0%
Folate, total
80µg
20%
Iron, Fe
6mg
33%
Magnesium, Mg
67mg
21%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Phosphorus, P
184mg
26%
Selenium, Se
5µg
9%
Sodium, Na
4499mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
199g
7%
Zinc, Zn
1mg
13%

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.