Perfect for the Super Bowl or any festive occasion, these barbecue chicken wings are easy to make and guaranteed to fire up the crowd.
16 medium chicken wings, tips removed, drummettes and flats separated
3 tablespoons red chili powder
2 teaspoons salt
6 tablespoons unsalted butter
1 large onion, sweet, diced
6 cloves garlics, minced
1 cup ketchup
1/4 cup extra virgin olive oil
5 tablespoons light brown sugar
1/4 cup worcestershire sauce
1 lemon-worth lemon juice
1 lemon, sliced and seeds removed
3 bay leaves
1 teaspoon dried thyme
1 teaspoon cayenne pepper
2 teaspoons oregano
1 teaspoon hot sauce
Preheat oven to 400 degrees...
Line a rimmed baking sheet with aluminum foil and place a wire rack on top.In a large bowl, toss chicken wings with 3 tablespoons of chili powder and 2 teaspoons of salt. Use your hands to rub spices into the skin as needed.
Lay wings out on wire rack in a single layer. Bake for 45-50 minutes or until skin is crispy and chicken is cooked through.
While chicken is cooking: In a medium saucepan, melt butter over medium heat. Add onion and garlic and cook until onions are soft, but not browned.
Add the remaining ingredients and stir, bringing to a boil. Reduce heat to low and simmer for about 20 minutes or until sauce is thickened a bit. Remove from heat and allow sauce to cool at room temperature. Discard lemon slices and bay leaves.
In a large bowl pour 1 1/2 cups of BBQ sauce, reserving the rest for dipping) and add the cooked chicken wings. Toss gently to coat chicken. Spread chicken back out onto wire rack lined baking sheet and bake for an additional 10 minutes, or until the sauce is slightly caramelized.
Serve chicken wings with reserved sauce for dipping. ENJOY!