Buffalo wings may be the king of game-day chicken parts, but barbecue wings sure give poultry royalty a run for its money. There's a reason this American classic is a food-festival mainstay: often containing a plethora of ingredients, it goes hand in hand with any meat, and there are about as many versions of barbecue sauce as there are people making them, resulting in an endless taste test for barbecue lovers.
I love slow-smoked brisket slathered in a sauce smoldering with heat, but when I dress up chicken, nothing beats a zesty-sweet honey barbecue. This recipe packs a flavor punch with mustard, hot sauce, soy sauce, ketchup, and cider vinegar tempered with soothing honey and orange juice. It's quite a long list of ingredients, but I'll bet you already have most of them in your pantry and refrigerator, and the sauce comes together quickly on the stove while you prep your other pregame eats. And for those of you cringing from memories of KFC's gloppy, gluey sauce, rest assured that you will be licking your fingers for all the right reasons. Read on to get the recipe.
18 whole chicken wings (about 4 pounds) Makes 36 wing pieces.
2 garlic cloves, minced
1 tablespoon canola oil, plus more for frying
1/2 cup honey
1/4 cup ketchup
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons ground ginger
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Kosher salt and freshly ground black pepper
1 tablespoon flour (plus more if necessary), for dredging
1 tablespoon cornstarch (plus more if necessary), for dredging
18 whole chicken wings (about 4 pounds)
Makes 36 wing pieces.