Oven-Barbecued Chicken Wings

These Oven-Barbecued Chicken Wings are delicious! I bought the book New York Times Chicken Cookbook more than a year ago and have only tried 2 recipes from it. This book is a compilation of chicken recipes with different methods of cooking chicken, which are categorized into different sections. The sections falls under "roast, baked, grill, fried, steaming and poaching, crispy and crunchy, slow cooked and a meal in itself".  There are no photos at all in this book, but tons of delicious recipes, all from contributing chefs, restaurateurs, cookbook authors and other fine cooks. If you love chicken, this is the book to have!

I have about 1-1/2 dozen of chicken wings in my freezer and was searching for some baked recipes. Found this recipe from that book and made for dinner last week, together with Tomato Soup and Cheddar Cheese Bread. The barbecue sauce is super easy to make, I'm sure all the ingredients can be found in your own pantry. I happen to have all the ingredients in my pantry, so it was super convenient! I just love it, when I have what I need, without having to make a trip to the store to get something I am short of! 

I baked 18 chicken wings, but made the full recipe for the sauce. All the more to baste the chicken during baking, yum! I did not follow the steps from the instructions 1 to 4 as per the recipe below. What I did was, I marinated the chicken wing with the salt, pepper, paprika and oil, mix them well, cover and refrigerate for about 2 hours. Next, I arrange them on a baking sheet lined with aluminium foil and proceed from Step 5. At the end of baking time, I turned on the top broil in my oven, move the tray up and broil for 4-5 minutes, turn the chicken, broil for another 4-5 minutes until browned. Delicious with some fresh crunchy cucumbers! 

I'm sharing this too with :

Cookbook Sundays hosted by Couscous & Consciousness

Recipe Box hosted by Bizzy Bakes

Oven-Barbecued Chicken Wings
(adapted from : "The New York Times Chicken Cookbook", Edited by Linda Amster)
(Recipe Contributer : Craig Claiborne with Pierre Franey)
24 chicken wings, about 4 to 5 pounds
salt to taste, if desired
2 teaspoons medium-grind black pepper
3 teaspoons paprika
1/2 cup corn, peanut or vegetable oil
1 cup tomato ketchup
1/4 cup honey
3 tablespoons red wine vinegar
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 tablespoon imported mustard
1 tablespoon finely minced garlic
4 tablespoons butter
1 bay leaf

1. Preheat oven to 400 degrees.
2. Fold the small tips of the chicken wings under the main wing ones so that the wings remain flat.
3. Arrange the wings  in one layer in a baking dish so that they bake comfortably close together without crowding.
4. Sprinkle with salt, pepper and two teaspoons of the paprika. Pour half of the oil over all and turn the wings in the mixture so that they are evenly coated. Arrange them on one layer with the small-wing side down.
5. Place in the oven and bake for 15 minutes.
6. Meanwhile, combine the ketchup, remaining oil, honey, vinegars, Worcestershire sauce, Tabasco sauce, mustard, garlic, butter, bay leaf and remaining paprika. Bring to a boil.
7. Brush the wings lightly with sauce and turn them to the other side. Brush that side with sauce and continue baking 15 minutes.
8. Brush the wings once more. Turn the pieces and brush this side once more. Continue baking 15 minutes.
9. Continue turning, brushing and baking the chicken for 15 minutes longer or a total of about 1 hour.