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bbq chicken wings recipe
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: General, Gluten-Free Option
Description
These homemade BBQ chicken wings feature a unique two-stage baking method to achieve extra crispiness before being coated in a special sticky date-tamarind glaze. The glaze balances sweet, tangy, and savory flavors for a perfect game-day or family dinner centerpiece.
Ingredients
- 1.5 kg (3.3 lbs) chicken wings (drumettes and flats)
- 30 mL (2 tbsp) olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 0.5 tsp black pepper
- 150 g (10 large) Medjool dates, pitted and finely chopped
- 60 g (4 tbsp) seedless tamarind paste
- 60 mL (4 tbsp) gluten-free tamari (or soy sauce)
- 30 mL (2 tbsp) apple cider vinegar
- 50 g (1/4 cup) light brown sugar
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 120 mL (1/2 cup) water
- 3 large shallots, very thinly sliced
- 240 mL (1 cup) vegetable oil, for frying
- 15 g (1/4 cup) fresh cilantro, chopped, for garnish
Instructions
- Season and Bake Wings: Preheat oven to 200°C (395°F). Pat the wings dry thoroughly with paper towels. Toss dried wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Arrange wings in a single layer on a parchment-lined baking sheet. Bake for 40-45 minutes, flipping halfway through, until crispy and golden brown.
- Prepare Date-Tamarind Glaze: While wings bake, combine dates, tamarind paste, tamari, apple cider vinegar, brown sugar, grated ginger, minced garlic, and water in a medium saucepan. Simmer over medium-low heat for 15-20 minutes, stirring occasionally, until dates soften and the sauce thickens to a syrupy consistency. For a smoother glaze, mash the dates against the side of the pan.
- Fry Crispy Shallots: Heat vegetable oil in a small, deep saucepan to 170°C (340°F). Fry thinly sliced shallots in batches for 3-5 minutes until golden brown and crisp. Remove shallots with a slotted spoon to a paper towel-lined plate to drain, sprinkling with a pinch of salt.
- Glaze and Caramelize Wings: Increase oven temperature to 190°C (375°F). Transfer baked wings to a large bowl and pour warm glaze over them, tossing gently until fully coated. Arrange glazed wings back on a clean baking sheet in a single layer.
- Final Bake and Garnish: Return wings to the oven and bake for an additional 10-15 minutes to allow the glaze to set and caramelize. Serve wings on a platter, drizzled with any remaining glaze. Finish with a generous scattering of crispy shallots and fresh cilantro.
Notes
To achieve truly crispy skin, it is essential to pat the wings completely dry before seasoning and baking. When preparing the glaze, mash the dates against the side of the pan or use an immersion blender for a smoother texture. If the shallots start to darken too quickly while frying, lower the heat slightly to avoid a bitter taste.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course, Appetizer
- Method: Baking, Frying
- Cuisine: Fusion, American
Nutrition
- Serving Size: 1 serving
- Calories: 766 calories
- Sugar: 18g
- Sodium: 700mg
- Fat: 48g
- Saturated Fat: 15g
- Unsaturated Fat: 33g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg