Baked “BBQ” Chicken Wings

I love wings every once in a while, but I’m a really picky bint when it comes to them.

Old school wings tend to be a bit slimy and new school, breaded wings tend to be too bready, overpowering the meat.

I also find that most sauces are either overly sweet or overly vinegary or just taste like burning.

At some point, I discovered the power of making my own BBQ/wings sauces and have barely looked back. This wings method + sauce combo ticks all of the boxes: they’re a little sweet, a little sticky, a little crispy, a little smokey and really, really delicious.

Timing alert: You want to start this a good two hours (preferably the day before) you plan to cook them.

What you need:

  • 1 kg chicken wings
  • Approximately 1 cup of dark soya sauce for marinating
  • 1/4 cup of corn starch
  • 1 small cooking onion
  • 1/4 cup of chipotles in adobo (tweak the heat: more chipotles make it hotter and more adobo make it less hot. I tend toward half and half for this recipe)
  • 1/4 cup of molasses
  • 4 cloves of garlic
  • 2 tbsp dried thyme flakes
  • 2 tbsp light soya sauce
  • 2 tsp dried ginger
  • 2 tbsp vegetable oil
  • Juice of two limes

What you do:

  1. In a large freezer bag, toss the chicken in the cup of dark soya sauce to marinade for at least two hours prior to cooking, overnight is preferred.
  2. Toss all of the remaining ingredients except the corn starch into a food processor or blender and blend until smooth.
  3. Preheat the over to 475.
  4. Lay out two baking sheets with baking racks.
  5. Roll one or two wings at a time in the corn starch until lightly coated and place on baking racks until all of the wings are coated.
  6. Place the wings in the oven and reduce the oven temperature to 400.
  7. Bake for 20 minutes and turn.
  8. Do not be alarmed: Your wings will turn very dark, but they are not burning, it’s just the soya sauce coming through the coating.
  9. Bake for another 15 minutes and, in a large bowl, toss the wings in the sauce until well-coated.
  10. Return the wings to the baking trays and back for another 15 minutes until nicely glazed.
  11. Do not be alarmed again: This is a very dark sauce so the wings go almost black. They’re probably not burning unless your oven runs really hot.

 

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