Easy Homemade BBQ Chicken Wings
Instructions
- Start the Sauce Base: Get your large pot and heat the 2 tbsp of vegetable oil over medium heat. Add the finely chopped onion and cook for a few minutes until it starts to get soft and see-through.
- Add Aromatics: Now, add the minced garlic, minced ginger, and chopped red chillies. Stir everything together for about 2 minutes. You'll smell it right away—it's amazing!
- Mix the Sauce: Time to add all the other sauce ingredients! Pour in the ketchup, water, tomato paste, honey, brown sugar, crushed pineapple (with its juice), vinegar, red chilli powder, paprika, soy sauce, Worcestershire sauce, lime juice, and the optional cumin. Give it all a really good stir to combine.
- Simmer the Sauce: Turn the heat down to low and let the sauce bubble gently (simmer) for 20 minutes. This lets all those flavors get to know each other. Stir it every few minutes so it doesn't stick to the bottom.
- Taste and Blend: After 20 minutes, give the sauce a taste. Does it need more salt or pepper? You're the chef! Now, let it cool down a bit. This is important! Blending hot liquids can be dangerous. Once it's cooler, use a regular blender or a stick blender to make it smooth.
- Prep the Oven & Wings: Preheat your oven to 200°C (400°F). While it's heating, put your 1 kg of chicken wings in that large mixing bowl.
- Marinate the Wings: Pour about half a cup of your fresh BBQ sauce over the wings. Use your hands (it's the easiest way!) or a spoon to mix everything well, making sure every wing is coated.
- Quick Hack: You can cook these right away, or for extra flavor, cover the bowl and let them marinate in the fridge for a few hours or even overnight.
- Get Ready to Bake: Line your baking tray with foil. This is my best tip for super easy cleanup later! If you have an oven rack, place it on top of the foil-lined tray. Placing wings on a rack helps them get crispy all over. If you don't have a rack, don't worry! Just place the wings directly on the foil.
- First Bake: Place the tray in the preheated oven and bake for 15 minutes.
- Flip and Finish: After 15 minutes, carefully take the tray out. Use tongs to flip each wing over. They'll be hot! Put them back in the oven for another 15 minutes. They should be cooked through, golden brown, and smelling incredible.
- Serve Your Wings: You're done! Serve the hot wings right away. You can either toss them in a clean bowl with more of your leftover BBQ sauce for that extra-sticky, finger-licking coating, or just serve the extra sauce on the side for dipping.
How to Make It (Infographic)
1
Start the Sauce Base: Heat oil in a pot and sauté the onion until soft.
Used: Vegetable Oil, Red Onion
2
Add Aromatics: Stir in the garlic, ginger, and red chillies. Cook for 2 minutes until fragrant.
Used: Garlic, Ginger, Red Chillies
3
Simmer the Sauce: Add all remaining sauce ingredients. Stir well and simmer on low for 20 minutes.
Used: Ketchup, Water, Honey, Brown Sugar, Pineapple, Spices, etc.
4
Cool and Blend: Allow the sauce to cool down, then blend until smooth.
Used: Cooked BBQ Sauce
5
Prep and Marinate: Preheat oven to 200°C (400°F). Coat the chicken wings in 1/2 cup of the BBQ sauce.
Used: Chicken Wings, BBQ Sauce
6
First Bake: Arrange wings on a foil-lined tray (with a rack, if you have one). Bake for 15 minutes.
Used: Marinated Wings
7
Flip and Final Bake: Carefully flip the wings over and bake for another 15 minutes until golden and cooked through.
Used: Wings
8
Serve: Toss the cooked wings in more sauce or serve the extra sauce on the side for dipping. Enjoy!
Used: Cooked Wings, Remaining BBQ Sauce