This is my honey barbeque chicken wings! Just look at that glaze… what a delight!
I am starting to fall in love with chicken wings once again. And this time, it’s covered in honey bbq sauce! Nyom!! It’s sweet, smoky, sticky… and the chicken itself is crispy on the outside with oh! so tender meats.
I think the child in me prefers the BBQ-flavored chicken over the spicy Wicked Wings that I shared with you a few posts back. And if cooking for kids, you can opt out the hot sauce. I’m sure they will have a blast with these chicken wings, especially when coupled with a light pasta dish.
Here's how we do it.
Ingredients:
-Chicken wings, 1kg
-Barbeque sauce, 1/3 cup
-Honey, 1 tbsp
-Garlic powder, 1 tsp
-Freshly ground pepper, ½ tsp
-Salted butter, 50g
-Sriracha (or any kind of hot sauce), 1 tsp
-Salt, to taste
Directions:
1. Cut off the tips of the wings. Separate them on the joints.
Steaming…
2. Boil water in a steamer under high heat.
3. Once boiling, place the wings in the steamer basket and adjust to medium heat.
4. Steam for 10 minutes. (Before steaming, make sure that the chucks are at room temperature.)
5. After 10 minutes, remove wings from the steamer and carefully pat it dry with kitchen tissues.
6. Place the wings on a tray; and leave them in the fridge to dry for at least 1 hour. Do not cover.
You may need to clear off some space for your chicken trays. As for us, we have a small fridge so I needed to take some of the foods out first. Just put them back in after drying those chicken skins.
Roasting…
7. Pre heat the oven to 225-240 degrees C (depending on your oven).
8. Put baking paper on the oven tray. Put the wings one by one on the tray.
9. Roast the wings preferably at the middle rack of the oven for about 20 mins.
10. Turn the wings over and cook for another 20-30 minutes or until the skin is golden brown.
11. Take the chicken off the over.
12. Let them cool down to make the skin crunchier.
If you don't have an oven, fry the wings for 7-10 mins. Make sure to drain the excess oil before tossing them to the sauce.
For the Honey Barbeque Sauce:
13. Melt the butter in a pan.
14. Add in the barbeque sauce, honey, Sriracha, garlic powder and pepper.
15. Stir under low heat.
The brand of barbeque sauce that we use may differ from yours. They generally have the same taste, though. Here’s what we have at home - the MasterFoods brand. I know kids like this based on my friend’s youngsters. It’s not too strong and the heat (spice) is just right.
16. Place the cooled chicken wings to a bowl and coat with the sauce. Make sure to cover all the wings’ surface.
17. Serve with a cold drink.
Hubby and I (well, more of the"I") enjoyed this chicken dish! It's a restaurant quality meal at the comfort of our cozy home! Try this one and let me know what you think.
Remember me when you cook!
I am starting to fall in love with chicken wings once again. And this time, it’s covered in honey bbq sauce! Nyom!! It’s sweet, smoky, sticky… and the chicken itself is crispy on the outside with oh! so tender meats.
I think the child in me prefers the BBQ-flavored chicken over the spicy Wicked Wings that I shared with you a few posts back. And if cooking for kids, you can opt out the hot sauce. I’m sure they will have a blast with these chicken wings, especially when coupled with a light pasta dish.
Here's how we do it.
Ingredients:
-Chicken wings, 1kg
-Barbeque sauce, 1/3 cup
-Honey, 1 tbsp
-Garlic powder, 1 tsp
-Freshly ground pepper, ½ tsp
-Salted butter, 50g
-Sriracha (or any kind of hot sauce), 1 tsp
-Salt, to taste
Directions:
1. Cut off the tips of the wings. Separate them on the joints.
Steaming…
2. Boil water in a steamer under high heat.
3. Once boiling, place the wings in the steamer basket and adjust to medium heat.
4. Steam for 10 minutes. (Before steaming, make sure that the chucks are at room temperature.)
5. After 10 minutes, remove wings from the steamer and carefully pat it dry with kitchen tissues.
6. Place the wings on a tray; and leave them in the fridge to dry for at least 1 hour. Do not cover.
You may need to clear off some space for your chicken trays. As for us, we have a small fridge so I needed to take some of the foods out first. Just put them back in after drying those chicken skins.
Roasting…
7. Pre heat the oven to 225-240 degrees C (depending on your oven).
8. Put baking paper on the oven tray. Put the wings one by one on the tray.
9. Roast the wings preferably at the middle rack of the oven for about 20 mins.
10. Turn the wings over and cook for another 20-30 minutes or until the skin is golden brown.
11. Take the chicken off the over.
12. Let them cool down to make the skin crunchier.
If you don't have an oven, fry the wings for 7-10 mins. Make sure to drain the excess oil before tossing them to the sauce.
For the Honey Barbeque Sauce:
13. Melt the butter in a pan.
14. Add in the barbeque sauce, honey, Sriracha, garlic powder and pepper.
15. Stir under low heat.
The brand of barbeque sauce that we use may differ from yours. They generally have the same taste, though. Here’s what we have at home - the MasterFoods brand. I know kids like this based on my friend’s youngsters. It’s not too strong and the heat (spice) is just right.
16. Place the cooled chicken wings to a bowl and coat with the sauce. Make sure to cover all the wings’ surface.
17. Serve with a cold drink.
Hubby and I (well, more of the"I") enjoyed this chicken dish! It's a restaurant quality meal at the comfort of our cozy home! Try this one and let me know what you think.
Remember me when you cook!
