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Jamie Stolper


My family has always preferred broiled wings that are crispy and not sweet, so I hadn't made barbecue-style chicken wings before testing out different recipes for the ShalomBoston.com Food Page.  I tried four different recipes and guess what – they were all delicious!  Two were marinated with a home-made sauce and two were cooked first and then basted with a sauce.  The latter technique was the winner for my family.  Baking the wings first allows a lot of the fat to melt away and be removed, resulting in a drier and crispier finished product.  If you prefer soft skin, then cook for less time or pour all the ingredients in the pan at the beginning and cook together.  The sauce recipe below is one that I improvised based on various barbecue sauce recipes.  It is very easy to make and can be prepared at the last minute.  These wings are "finger-licking good" and will disappear quickly!  They are delicious served hot, warm, or at room temperature.  I even sneak them from the refrigerator cold!





3-4 pounds chicken wings (I prefer small ones)

1/2 cup catsup

1/2 cup honey

1/2 small onion, minced (about 1/4 cup)

2 tablespoons vinegar

2 cloves garlic, minced

1 teaspoon dry mustard

1/4 teaspoon black pepper


Preheat the oven to 375 degrees.  Rinse the chicken wings, cut off the wing tips (discard or save for soup), and cut the wings in half.  Line a shallow roasting pan with aluminum foil, preferably heavy duty foil.  Bake the wings in a single layer for 15 minutes.  Remove the fat (pour it out or sop it up with paper towels), turn over the wings, and bake for another 15 minutes.


While the wings are cooking, prepare the sauce.  Mix all the remaining ingredients together in a small bowl and set aside.


Increase the oven temperature to 400 degrees.  Remove any fat still in the pan.  Baste the wings on the top surface with the sauce and cook for 10 minutes.  Baste again and cook for another 5 minutes.  Turn the wings over, baste, and cook for 5 minutes.  Baste once more and cook for another 5-10 minutes, or until the wings are browned and glazed.  Most of the liquid will have evaporated.


Serve the wings immediately or let them sit for up to two hours before eating.  Refrigerate leftovers, if there are any!



Jamie Stolper is the ShalomBoston.com Food Editor.


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