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Oven Bar-B-Que Chicken Wings – Outdoor Cooking Even In February With Snow On The Ground
posted Sunday, 19 February 2006
Oven Bar-B-Que Chicken Wings –
Outdoor Cooking Even In February
With Snow On The Ground
I used to be able to buy chicken wings for 99¢ a pound. That was before people discovered that chicken wings were so much tastier than chicken breasts and a lot cheaper. Now, the price is closer to $2 than $1. When I catch a sale, I load up and store them in my dedicated freezer in my garage. No, I don’t drive a car.
I have done this recipe in the oven, in a pressure cooker, in a Crock Pot or Slow Cooker, in a smoker and in a clay pot. That’s 5 different ways, and if you can think of any other ways, let me know – I may try that too. No, I won’t do them in a Microwave. You may, if you want. Let me know how they turn out.
This time of year is not so great for cookouts in most of the country. So I decided to publish this now, rather than during the Bar-B-Que season. There really is no season that I don’t crave Bar-B-Que. Without a doubt, this is the recipe I cook most often, year-in and year-out.
The taste is different when slow-cooked than when oven-roasted. In the oven, the wings tend to burn – so be careful from the 40-minute mark onward. Also, in the oven, the butter and oil tend not to homogenize into the sauce. So if you’re counting calories or carbs, you can use a gravy separator to remove the fat using the oven method.
When prepared in a Slow Cooker, the oil and butter tend to be incorporated into the sauce, thereby negating the option of separating them out of the sauce.
I bought tweezers solely for the purpose of plucking chicken feathers. It seems that the “Sale” wings or birds always have quills and things still in there, so you have to clean them very carefully using both your eyesight and fingertips to feel any undesirables.
Finally, (I really shouldn’t tell this tale on myself), but there is always some sauce left since I rarely cook rice anymore (from my Atkins days), so I pour my “Sauce Piquante” into a soup bowl and eat it like soup. I warned you I shouldn’t tell that tale. So I call it “Bar-B-Que Soup”. If you like tomato soup, you will love my “Bar-B-Que Soup”.
Oven Bar-B-Q Chicken Wings
Optional Preparation Methods: 1-oven 2-smoker 3-crock pot 4-pressure cooker
S: New York Times 3/89
Ingredients
4-6# chicken wings
salt & pepper to taste
3t paprika
1C ketchup
.25C honey
3T white wine vinegar
3T red wine vinegar
1T Grey Poupon mustard (experimenting changes taste)
2T Worcestershire
1t Tabasco
2 bay leaves, crumbled
1 garlic clove, crushed or diced
.5C peanut oil
4T butter
cayenne, to taste
1C onion, diced or sliced (optional)
1pkg fresh mushrooms, sliced and sautéed in peanut oil or butter (optional)
Codes:
T Tablespoon
t teaspoon
pkg package
C Cup
PHO preheated oven
# pound
Procedure
1- Clean and de-feather wings
2- Sprinkle with salt, pepper and 2t paprika
3- Arrange in baking dish so they bake comfortably without crowding
4- Pour half peanut oil over wings and cover thoroughly using pastry brush
5- Bake in PHO 400º F. for 15 minutes
6- Meanwhile in saucepan combine/boil remaining oil & paprika, ketchup, honey,
vinegars, mustard, Worcestershire, Tabasco, bay leaves, garlic, butter & cayenne
7- Open oven and brush sauce onto wings, covering thoroughly (add onions now)
8- Bake for total of 1 hour (turning wings over 3 times ridiculous, but once OK)
9- Add mushrooms 15 minutes before cooking time complete
T.A.B.A.C.C.O. (Truth About Business And Congressional Crimes Organization)
Outdoor Cooking Even In February
With Snow On The Ground
I used to be able to buy chicken wings for 99¢ a pound. That was before people discovered that chicken wings were so much tastier than chicken breasts and a lot cheaper. Now, the price is closer to $2 than $1. When I catch a sale, I load up and store them in my dedicated freezer in my garage. No, I don’t drive a car.
I have done this recipe in the oven, in a pressure cooker, in a Crock Pot or Slow Cooker, in a smoker and in a clay pot. That’s 5 different ways, and if you can think of any other ways, let me know – I may try that too. No, I won’t do them in a Microwave. You may, if you want. Let me know how they turn out.
This time of year is not so great for cookouts in most of the country. So I decided to publish this now, rather than during the Bar-B-Que season. There really is no season that I don’t crave Bar-B-Que. Without a doubt, this is the recipe I cook most often, year-in and year-out.
The taste is different when slow-cooked than when oven-roasted. In the oven, the wings tend to burn – so be careful from the 40-minute mark onward. Also, in the oven, the butter and oil tend not to homogenize into the sauce. So if you’re counting calories or carbs, you can use a gravy separator to remove the fat using the oven method.
When prepared in a Slow Cooker, the oil and butter tend to be incorporated into the sauce, thereby negating the option of separating them out of the sauce.
I bought tweezers solely for the purpose of plucking chicken feathers. It seems that the “Sale” wings or birds always have quills and things still in there, so you have to clean them very carefully using both your eyesight and fingertips to feel any undesirables.
Finally, (I really shouldn’t tell this tale on myself), but there is always some sauce left since I rarely cook rice anymore (from my Atkins days), so I pour my “Sauce Piquante” into a soup bowl and eat it like soup. I warned you I shouldn’t tell that tale. So I call it “Bar-B-Que Soup”. If you like tomato soup, you will love my “Bar-B-Que Soup”.
Oven Bar-B-Q Chicken Wings
Optional Preparation Methods: 1-oven 2-smoker 3-crock pot 4-pressure cooker
S: New York Times 3/89
Ingredients
4-6# chicken wings
salt & pepper to taste
3t paprika
1C ketchup
.25C honey
3T white wine vinegar
3T red wine vinegar
1T Grey Poupon mustard (experimenting changes taste)
2T Worcestershire
1t Tabasco
2 bay leaves, crumbled
1 garlic clove, crushed or diced
.5C peanut oil
4T butter
cayenne, to taste
1C onion, diced or sliced (optional)
1pkg fresh mushrooms, sliced and sautéed in peanut oil or butter (optional)
Codes:
T Tablespoon
t teaspoon
pkg package
C Cup
PHO preheated oven
# pound
Procedure
1- Clean and de-feather wings
2- Sprinkle with salt, pepper and 2t paprika
3- Arrange in baking dish so they bake comfortably without crowding
4- Pour half peanut oil over wings and cover thoroughly using pastry brush
5- Bake in PHO 400º F. for 15 minutes
6- Meanwhile in saucepan combine/boil remaining oil & paprika, ketchup, honey,
vinegars, mustard, Worcestershire, Tabasco, bay leaves, garlic, butter & cayenne
7- Open oven and brush sauce onto wings, covering thoroughly (add onions now)
8- Bake for total of 1 hour (turning wings over 3 times ridiculous, but once OK)
9- Add mushrooms 15 minutes before cooking time complete
T.A.B.A.C.C.O. (Truth About Business And Congressional Crimes Organization)
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