An easy recipe for Oven Baked Barbecue Chicken Wings, that’ll keep ’em coming back for more.
The excitement of the AFL Grand Final is upon us once again so who’s up for some great game day food. Oven Baked Barbecue Chicken Wings anyone?
I both love and hate grand final time. Love it because it’s exciting and hate it because it means the season’s over. It’s strange. I never used to be a huge footy fan but I would watch bits and pieces here and there. In my last few years of high school I followed a team and knew all the players names, but then the footy fever just drifted away and life took me into different interests.
Since meeting my, now, hubby, the footy fever has kicked in again. His influence has turned me into a keen Dockers supporter. Our home is filled with the sounds of AFL on the weekend. Sirens blaring, fans screaming, commentators, well, commentating 🙂
And for the big game, sadly the Dockers aren’t a part of it this year but it’s still a great excuse for some great food and maybe a ‘snag on the barbie’.
To me, great game day food is easy finger food that it super tasty and easy to pick at. These Barbecue Chicken Wings are perfect. And being oven baked means there is not a lot of added fat. In fact you even get to throw some fat away so these are pretty darn close to super healthy chicken wings. I did say ‘close’.
They are coated in a 100% homemade barbecue sauce. It’s made with easy-to-get-your-hands-on ingredients and is done in a matter of minutes.
These lovely morsels will have you going back for one after another. Then happily licking the remnants of your fingers at the end.
So, who are you supporting this grand final day? Did your team make it?
Oven Baked Barbecue Chicken Wings
- 1 kg chicken wings
- 2 teaspoons oil
- 1 tablespoon olive oil (note 1)
- 1 small onion, diced
- 3 cloves garlic crushed
- 1 can (400ml) crushed tomatoes
- 1/3 cup apple cider vinegar
- 1 1/2 tablespoons maple syrup (note 1)
- 1 1/2 tablespoons brown sugar (note 1)
- 1 1/2 tablespoons worcestershire sauce (note 1)
- 1 1/2 tablespoons dark soy (note 1)
- 3/4 tablespoons paprika (note 1)
- 1 1/2 teaspoons mustard powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 200C (400F). Line 2 baking trays with baking paper.
- Cut wings at joints to separate. Discard the wing tips. Pat dry with paper towel to remove any excess moisture. Coat with 2 teaspoons of oil and some salt. Give them a good mix around to make sure they are all evenly coated. Space out on baking trays and place in the oven for 45 minutes until crispy.
- While the chicken is cooking, over medium heat, heat 1 tablespoon of oil in a saucepan. Add the onion and garlic and stir around for a minute or two until it starts to turn translucent. Add all remaining ingredients. Give it good stir and bring to simmer. Simmer for around 15 minutes, making sure to stir regularly so that it doesn't catch on the bottom, until it has thickened. Pour into a blender (or you can use a stick mixer) and blend until smooth.
- Once the chicken wings are ready, add them to a bowl with about 1 cup of the barbecue sauce. Mix thoroughly until well coated. Discard old baking paper and any excess oil. Re-line the baking trays with fresh baking paper and lay the chicken wings out again. Bake for another 10 minutes.
- Serve with extra sauce for dipping. I also served these with my Apple Cream Cheese Coleslaw. Any leftover sauce can be stored in the refrigerator for up to 3 weeks.
- I use a standard Australian 20ml tablespoon