These simple to make sauced wings are delicious…sweet, tangy, spicy and straight up finger lickin’ good!
Season your chicken wings and drumettes by drizzling canola oil just enough to lightly coat and sprinkle with sea salt and pepper.
Sauce: In a medium pot add the ketchup, ancho chili powder, cayenne, apple cider vinegar, soy sauce, sriracha sauce, lemon juice, and honey- whisk until blended. Heat the sauce over medium heat whisking/stirring often for about 10-15 minutes.* Using a lid in between stirring is a good idea because the sauce will bubble and splatter!
Below I’ve included 3 different methods for cooking these wings. Choose which ever works for you. I have tried them all three ways and they all came out delicious.
Outdoor grill: Heat to 400 degrees and cook wings for 20-25 minutes or until the chicken is cooked through out. Remove from grill and immediately cover with foil. After they have rested for 5 minutes, place wings into a large bowl adding about 1/3 cup for every 12 wings or so and toss until coated.
Grill pan skillet: Preheat grill pan and lightly spray or coat with cooking oil.Grill chicken over medium-high heat for 10-15 minutes (or until cooked through) cooking the chicken on both sides. Remove from grill pan and place wings (in batches) in a large bowl, add bbq sauce about 1/3 cup sauce for every 12 wings and toss to coat.
Oven: Preheat @ 450 degrees. Line rimmed baking sheets with foil and spray with cooking oil (if you don’t have spray cooking oil, dab a little bit of cooking oil on a paper towel and rub on the foil). In a large bowl toss the wings in the bbq sauce and place on the baking sheet. Bake for 20-25 minutes (or until cooked through) flipping chicken halfway through cooking. *Tossing in sauce prior to cooking is optional. Once cooked, remove chicken and place in a large bowl, add bbq sauce about 1/3 cup sauce for every 12 wings and toss to coat.
Makes: Approximately 30-35 wings depending on the wing and drumette sizes.
If you would like to baste the chicken on the grill, just be sure to baste towards the last few minutes of cooking as the sauce can burn if left on grill for too long! Cooking time may vary from oven to oven and grill to grill so just be sure to check that the chicken is fully cooked before removing from the grill-I like to test the thickest piece of chicken by cutting into it and peaking just to be sure it’s cooked. Also, the amount of tossing sauce is approximate as you may need more or less depending on the size of the chicken wings/drumettes.
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