Barbecue Chicken Wings

Name: Barbecue Chicken Wings
Yield: 4 servings
Ingredients: 2 cup ketchup; 0.5 cup cider vinegar; 0.5 cup water; 1 Juice of 1 lemon; 2 tbsp Worcestershire sauce; 2 tbsp Tabasco sauce; 2 tbsp unsulfured molasses; 2 tbsp Dijon mustard; 2 tbsp chili powder; 0.25 cup dark brown sugar; 2 tsp finely minced garlic; 2 tsp smoked paprika; 1 Salt and freshly ground black pepper, to taste; 30 chicken wings , rinsed and patted dry; 4 scallions; 1 thinly sliced on the diagonal; 1 for garnish

From the kitchen of Carly

Sticky, tangy wings glazed in a homemade barbecue sauce that balances ketchup, vinegar, molasses, and a hit of heat. Roasted until caramelized, these wings deliver serious flavor with minimal fuss. Make the sauce ahead for easy weeknight cooking.

Thirty wings coated in a deep, tangy barbecue sauce that gets sticky and caramelized in the oven, no outdoor grill required. The trick is making the sauce ahead, straining out the garlic solids, and basting halfway through so every piece gets glossy and dark. Molasses and smoked paprika add serious backbone to this homemade version, which beats any bottled shortcut.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

2 cupketchup
1/2 cupcider vinegar
1/2 cupwater
1Juice of 1 lemon
2 tbspWorcestershire sauce
2 tbspTabasco sauce
2 tbspunsulfured molasses
2 tbspDijon mustard
2 tbspchili powder
1/4 cupdark brown sugar
2 tspfinely minced garlic
2 tspsmoked paprika
1Salt and freshly ground black pepper, to taste
30chicken wings , rinsed and patted dry
4scallions
1thinly sliced on the diagonal
1for garnish

Instructions

Start with the barbecue sauce: combine all the sauce ingredients in a heavy saucepan and set it over medium-low heat. Stir steadily for 10 to 12 minutes, just until everything heats through and the flavors knit together. Keep it below a boil. Strain out the garlic, then let the sauce cool to room temperature. This makes 3 cups; use it right away or keep it refrigerated, covered, for up to 2 weeks.
Crank the oven to 350°F.
With a sharp knife, split each chicken wing at the joint into two pieces. Set them aside.
Tumble the wing pieces into a large bowl and toss them thoroughly with 1 1/2 cups of the barbecue sauce until every piece is well coated. Spread them out in a single layer across 2 or 3 baking sheets, giving them enough room to breathe. Bake for 45 to 50 minutes, basting once or twice with additional sauce as they cook. Arrange on a platter and scatter the scallions over the top before serving.

Tips from the kitchen

Separate the wings at the joints before saucing, not after, so each piece picks up the glaze evenly and cooks at the same rate.
Make the sauce a day or two early. It gets better as it sits, and you'll have one less step when hunger hits.
Baste the wings once or twice during baking, but don't open the oven constantly. A quick flip and brush every 20 minutes is enough to build color without letting heat escape.
If your oven runs hot, start checking around 40 minutes. Wings are done when the skin is tight and sticky, not when they're falling off the bone.

Variations

Add 1 to 2 teaspoons of cayenne pepper to the sauce if you want real heat and a sharper edge.
Swap the cider vinegar for apple cider or red wine vinegar for a different kind of tang.
Brush the wings with glaze, broil them on high for the last 3 to 4 minutes to char the edges and tighten the skin.
Stir a tablespoon of soy sauce into the finished sauce for umami depth and a saltier backbone.

Make ahead and storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a 300ºF oven for about 10 minutes to restore the glaze without drying them out. Freezing is not recommended because the sauce separates and the texture turns mealy.