The Pioneer Woman Tasty Kitchen
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Super Spicy Braised BBQ Wings

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Level: Easy

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Description

They’re sweet, they’re spicy, they’ll knock your socks off! Serve with a blue cheese dressing or just let them stand alone. Try them for your next party, or your next potluck take-along dish.

Ingredients

  • 2-½ pounds Chicken Wing Pieces
  • FOR THE DRY RUB:
  • ½ teaspoons Cayenne Pepper
  • 1 teaspoon Cinnamon
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Paprika
  • ½ Tablespoons Oregano, Dried
  • ½ Tablespoons Cumin
  • ½ Tablespoons Coriander
  • 1 Tablespoon Chili Powder (mild)
  • 1 Tablespoon Salt (Kosher Or Sea Salt)
  • 1 Tablespoon Black Pepper
  • FOR THE BBQ SAUCE:
  • ¼ cups Onion, Minced
  • 2 cloves Garlic, Minced
  • 1 teaspoon Olive Oil
  • 1 cup BBQ Sauce Of Your Choice
  • 1 cup Orange Juice
  • ¼ cups Lemon Juice
  • ½ teaspoons Red Pepper Flakes
  • 1 teaspoon Hot Pepper Sauce (Tabasco)
  • 1 teaspoon Worcestershire Sauce
  • ¼ cups Maple Syrup
  • 1 teaspoon Chili Powder (mild)
  • ½ teaspoons Cinnamon
  • ½ teaspoons Salt (Kosher Or Sea Salt)
  • ½ teaspoons Black Pepper

Preparation

Preheat oven to 400º F. Rinse chicken wing pieces under cold water and pat dry. Add to a large mixing bowl (you need room to toss them around).

Mix all the dry rub ingredients together in a small bowl, using a fork to combine. Add to chicken wing pieces, mixing well and using your hands to press the spices onto the chicken.

Lay the wings out on a rack placed inside a baking sheet. The rack allows for air circulation (soggy wings aren’t fun). Bake at 400º F for 15 to 20 minutes. (Clean up tip: Spray the baking sheet and the rack with nonstick spray. This makes doing dishes a lot easier.)

While the wings are roasting, prepare the barbecue sauce. In a small saucepan, saute the minced onions and garlic in the olive oil. When the onions begin to brown, add the barbecue sauce (from a jar, bottle, etc.—pick whatever kind you prefer), the orange juice, and the lemon juice. Bring to a simmer over low to medium heat, stirring often. Add all remaining ingredients. Simmer and reduce for 10 minutes.

When the wings are roasted, arrange them in a single layer in a baking dish. Pour sauce over the wings and cover the dish with foil. (If you’re making the wings ahead of time, stop here and either chill them down in the fridge, or double wrap and freeze.) Bake for 30 minutes, covered, at 400ºF. (Again, to cut down on scrubbing, spray your baking dish with nonstick spray).

Serve hot by themselves or with blue cheese dressing. These wings are spicy, but it’s a mellow, rich spiciness that keeps you coming back for seconds (and thirds!). This rub and sauce combination would work great on any cut of chicken, or any meat that needs braising (like a pork shoulder). Just wash your hands a lot please, because this is raw chicken we’re talking about!

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