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Chicken Wings

Crispy chicken wings coated in a dry rub, baked, then finished on the grill with a spicy‑sweet sauce.

Makes 7 lbs chicken wings
chickenbakedgrilledamericanwings
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Ingredients

  • 1 tsp Crushed red pepper flakes
  • 3/4 cup All‑purpose flour
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Black pepper
  • 1 1/2 tbsp Paprika
  • 1 cup Frank’s Red Hot Sauce
  • 1 1/2 tbsp Granulated garlic
  • 3 tbsp Brown sugar
  • 1 1/2 tbsp Soy sauce
  • 1/3 cup Honey
  • 3/4 cup Sweet Baby Ray’s Original BBQ Sauce
  • 7 lb Chicken wings, cut in half, tips removed or kept for stock
  • Water, 1‑inch of water in 6‑quart saucepan for steaming
  • 1 cup Water, for Instant Pot steaming

Steps

1Steam the wings

  1. Set a large 6‑quart saucepan with a steamer basket and 1‑inch of water over high heat. Cover and bring to a boil.
  2. Cut the 7 lb chicken wings at the joint and place them into the steamer basket.
  3. Cover, reduce heat to medium, and steam for 10 minutes.
  4. After steaming, pat the wings dry thoroughly with paper towels.
  5. Lay the wings on a cooling rack set over a half sheet pan lined with paper towels and refrigerate for 1 hour.

2Make the dry coating

  1. Add 3/4 cup All‑purpose flour.
  2. Add 1 1/2 tbsp Paprika.
  3. Add 1 1/2 tsp Black pepper.
  4. Add 1 1/2 tsp Salt.
  5. Stir the dry ingredients together.

3Coat the wings

  1. Toss the chicken wings in the flour mixture until evenly coated.
  2. Set the coated wings aside.

4Prepare the sauce

  1. Add 3/4 cup Sweet Baby Ray’s Original BBQ Sauce.
  2. Add 1 cup Frank’s Red Hot Sauce.
  3. Add 1/3 cup Honey.
  4. Add 3 tbsp Brown sugar.
  5. Add 1 1/2 tbsp Granulated garlic.
  6. Add 1 1/2 tbsp Soy sauce.
  7. Add 1 tsp Crushed red pepper flakes.
  8. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes.

5Oven roasting

  1. Preheat the oven to 425°F.
  2. Line a baking sheet with parchment paper (replace paper towels if necessary).
  3. Spread the wings in a single layer on the prepared sheet.
  4. Roast the wings for 20 minutes.
  5. Flip the wings and roast for an additional 20 minutes until cooked through and the skin is golden brown.

6Grill finishing

  1. Preheat the grill to 425°F and set it up for indirect heat.
  2. Toss the roasted wings in the sauce, ensuring they are well‑coated.
  3. Grill the sauced wings for 2-3 minutes per side, just until the sauce caramelizes and the wings develop a nice char.
  4. Remove the wings from the grill and serve immediately.

7Instant Pot (optional)

  1. Add 1 cup water to the Instant Pot liner and place a steamer basket or trivet inside.
  2. Place the prepared chicken wings in the steamer basket in a single layer (or slightly overlapping if needed).
  3. Close the lid, set the valve to sealing, and cook on High Pressure for 5 minutes.
  4. Allow a natural pressure release for 5 minutes, then manually release any remaining pressure.
  5. Pat the wings dry with paper towels and chill in the refrigerator for 1 hour as described earlier.

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