Quarantine Recipes: BBQ Wings

As the COVID stay at home saga continues we wanted to offer another great recipe we found to inspire your tastebuds. Hopefully, we get closer to tailgating Brewers baseball games soon. And, of course, this recipe could easily be done for tailgating at Packers football games. Nothing quite says tailgating fun and sports quite like wings. The one we are sharing calls for BBQ sauce to be used but it could be easily replaced with a traditional buffalo style sauce. The sauce is your choice and is really an enhancement to the main course.

This recipe calls for a dry rub wing, instead of a more traditional BBQ style wet coating to be applied before cooking. We especially see this when doing a BBQ for ribs, or a whole hog (as they like to do in North Carolina). The way the recipe author begins their description is really quite appetizing on its own.

“The dry rub on these wings is delightfully flavorful. The wings get marinated overnight and then roasted in the oven—no dredging, and no frying. The intense flavor of these wings actually renders the barbecue sauce optional. (Although the sauce is also excellent.) The barbecue sauce is versatile. You can dip the wings into the barbecue sauce, or you could use the sauce on ribs or as a burger condiment or even roasted veggies.”

1. Use a spice grinder or mortar and pestle to grind the dried thyme and oregano. It won’t turn into a perfectly uniform fine powder—just do the best you can.
2. Add the ground spices to a large mixing bowl, then add all the remaining spices. Mix thoroughly. Place the chicken wings in a separate large bowl. Sprinkle the spice mix evenly over the top of the chicken wings, then toss to evenly coat the wings in spices. Marinate in the refrigerator overnight.
3. You can make the barbecue sauce ahead of time if you want. It keeps in the refrigerator for at least one week. To make the sauce, heat your broiler to 550°F. Line a rimmed baking sheet with a silicone mat or foil (just don’t use parchment, which can burn), and broil the onion and tomatoes for 8 to 10 minutes, or until they begin to char and blacken along the edges.
4. Add the charred onion and tomatoes to a high-powered blender. Add the remaining sauce ingredients. Blend on the highest setting. Set the sauce aside until ready to use. Refrigerate if you’re not using it imminently.
5. To cook the wings, preheat the oven to 500°F. Line a rimmed baking sheet with a silicone mat or foil. Arrange the wings on the baking sheet. Cook in the oven for 20 minutes, then drop the temperature to 350°F and cook for an additional 10 minutes. Serve immediately, with barbecue sauce on the side for dipping. Enjoy!

For more information and ingredient list read the rest of the recipe and give it a try!