Baked BBQ Chicken Wings, Easy Homemade Recipe

Ingredients:

2 lbs chicken wings, wing tips cut and saved for stock

2 tsp baking powder

1 tbsp ap flour

1 tsp seasoned salt

2 tbsp kosher salt

Tools needed:

Mixing bowl

Measuring spoons

Baking sheet

Parchment paper or foil

Wire rack that is oven safe

Paper towels

How to make it:

Pull chicken wings from refrigerator 30 before you want to cook them. Trim wing tips off the wings and save for making a chicken stock later on. Pat chicken wings dry with paper towels. Season both sides with kosher salt. Let sit with salt while they come up to room temperature and as the oven preheats.

Preheat oven to 450 f.   

Dry chicken wings well once more as the salt draws out moisture from the chicken.  The chicken needs to be as dried off as possible to ensure they crisp nicely in the oven. Add baking powder, flour and seasoned salt into a mixing bowl. Add chicken wings to the bowl and gently toss to evenly coat wings with the flour mixture.  Cover sheet pan with parchment and place wire rack on top.  Season rack with small amount of oil.  Arrange chicken in a single layer on the rack, skin side up.  Bake for 30-40 minutes turning pan half way through cooking time if desired.

Remove from oven, rest 5 minutes.  Toss with sauce, plate and enjoy! My delicious homemade bbq sauce is below with instructions.

For the bbq sauce:

6 hot house tomatoes

3/4 c water

1 tbsp garlic powder

1 tbsp onion powder

1/4 c white wine vinegar

1 tsp ground mustard

1 tbsp salt

1 tsp pepper

1/4 c sugar

1/4 c brown sugar

1 tbsp paprika

1 tbsp chili powder

1 tsp cumin

1/4  tsp  cayenne pepper

1 tbsp molasses

1 tbsp lea and perrins worcestershire sauce

Small pinch ground clove

Tools needed:

Big stock pot

Medium stock pot

Fine mesh strainer

Mixing bowl

Rubber spatula

Wire whisk

Sharp knife

Cutting board

Large strainer

Measuring cups and spoons

Cut core out of tomatoes, cut an “X” on opposite side of stem. Blanch in boiling water for 45 seconds to 1 minute. The skin will peel off or wrinkle up when they have been blanched long enough. Carefully place tomatoes in ice water to stop them from cooking and so you can handle them without getting burned. Once cooled, peel skin off the tomatoes.

Place tomatoes in large stock pot, add 3/4 c water. Cover the pot with a lid and bring to a boil. Reduce heat and simmer for 20-30 minutes to break the tomatoes down. Smashing the tomatoes with a potato masher will help break them down sooner.

Once tomatoes have broken down and are very soft, add them to a food processor or blender. Blend tomatoes to puree and strain over the mixing bowl through the fine mesh strainer.

Add strained tomatoes to a 6 stock pot, add the rest of the ingredients. Bring up to a boil and reduce heat to medium low to keep at a simmer. Simmer for 30 minutes to thicken. More or less simmer time will affect the thickness of the sauce.

This sauce will last in the refrigerator for about 1 week.

Enjoy!

Logan