Who says you need game-day to enjoy wings? This recipe is easy to whip up in the oven or out on the grill and goes great as an appetizer or the main event!
If you're pressed for time, you can always use a premade sauce, but we always prefer mixing our own homemade BBQ sauce - it's easier than you think!
To finish, we like our BBQ wings served with some classic sides: potato wedges, sliced carrots, celery and homemade blue cheese dip. Oh, and don't forget napkins to wipe those deliciously sticky fingers :)
4-lb of chicken wings (30-40 pieces)
2 tbsp vegetable oil (we like to use organic canola oil)
1 tsp kosher salt
1 tsp of fresh ground pepper
2 tbsp mustard
1/4 cup apple cider vinegar
1/2 cup ketchup
1/2 cup pomegranate molasses
2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp of hot sauce or cayenne pepper
Take wings out of the fridge and lay them in a single layer on a wire roasting rack to dry and come to room temperature. Make sure you place a layer of aluminum foil or parchment paper under the rack.
Turn on the broiler. Toss the chicken wings in a mixing bowl with 1 tbsp of vegetable oil and 1 tsp of salt. Lay wings back on the wire rack in a single layer and sprinkle with fresh ground pepper.
Broil the wings for 10 minutes on the first side. Turn them over and broil for another 10-12 minutes, turning back to the first side half way through.
While wings are in the broiler, combine the remaining ingredients in a large mixing bowl and whisk together. You can reserve some of the sauce in a separate bowl to serve alongside cooked wings later.
After wings have cooked on both sides, use tongs to put them in the large mixing bowl with the sauce and coat them thoroughly. Place wings back on the rack to broil for another 3-4 minutes, turning once to heat both sides.
Serve immediately with remaining BBQ sauce for dipping. You can also cover them with foil and rewarm before serving if preparing other dishes.