Dry-Rubbed Chicken Wings With Barbecue Sauce Recipe

Name: Dry-Rubbed Chicken Wings With Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken wings; 2 teaspoons dried oregano; 2 teaspoons dried thyme; 1.5 tablespoons smoked salt; 2 teaspoons granulated garlic; 2 teaspoons granulated onion; 2 teaspoons smoked paprika; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon dried coriander; 4 pounds chicken wings; Barbecue sauce; 1 large sweet onion, cut into rings, 1/2 inch thick; 12 ounces cherry tomatoes, cut in half; 1 teaspoon Frank's Red Hot Sauce; 2 tablespoons molasses; 3 tablespoons dark brown sugar; 2 tablespoons honey; 3 tablespoons tomato paste; 1 teaspoon granulated garlic; 1/4 cup cider vinegar; 1 1/2 teaspoons smoked salt; 1/4 teaspoon chili powder; 1/4 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/2 teaspoon liquid smoke

Servings: persons

Chicken wings
2 teaspoons dried oregano
2 teaspoons dried thyme
1.5 tablespoons smoked salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried coriander
4 pounds chicken wings
Barbecue sauce
1 large sweet onion, cut into rings, 1/2 inch thick
12 ounces cherry tomatoes, cut in half
1 teaspoon Frank's Red Hot Sauce
2 tablespoons molasses
3 tablespoons dark brown sugar
2 tablespoons honey
3 tablespoons tomato paste
1 teaspoon granulated garlic
1/4 cup cider vinegar
1 1/2 teaspoons smoked salt
1/4 teaspoon chili powder
1/4 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon liquid smoke

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 550u00b0F. 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 500u00b0F. 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 350u00b0F and cook for an additional 10 minutes. Serve immediately, with barbecue sauce on the side for dipping. Enjoy!

871

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Chicken wings, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 1.5 tablespoons smoked salt, and more.

Yes, Dry-Rubbed Chicken Wings With Barbecue Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry-Rubbed Chicken Wings With Barbecue Sauce

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