Taste the Air-Chilled Difference®

Pan Roasted Chicken Wings With BBQ Glaze

by , Chef, Carnevor Steakhouse Moderne, Milwaukee, Wisconsin

Pan Roasted Chicken Wings With BBQ Glaze

Serves 4

This classic recipe combines the bold flavor of homemade BBQ glaze with juicy, tender chicken wings. It’s everything you love about barbecue with the convenience and versatility of pan roasting.

    • BBQ Sauce
    • 4 slices bacon, cut into ½-inch pieces
    • ½ onion, sliced
    • 6 cloves garlic, smashed
    • 3 cups ketchup
    • 3 tablespoons Dijon mustard
    • 3 tablespoons brown sugar
    • 3 tablespoons molasses
    • 3 tablespoons apple cider
    • 1 ounce fresh thyme sprigs
    • 1 large tomato, diced

    In a medium sauce pot, crisp bacon. Remove bacon pieces and reserve. Add sliced onion to the bacon fat and cook for 2 minutes. Return bacon to pan and add all remaining ingredients. Simmer for approximately 30 minutes over low heat. Adjust seasoning with salt and white pepper. Strain through a fine mesh strainer.

      • Wings
      • 2 pounds Smart Chicken party wings
      • 1 tablespoon corn oil
      • 1 ounce fresh thyme
      • 2 ounces garlic cloves, smashed (about 8 to 10 cloves)

      Preheat oven to 350°F.

      In a large sauté pan, add corn oil and heat until nearly smoking. Add chicken wings and cook until browned on both sides. Transfer to oven for about 5 minutes. Remove from oven, turn wings over, and add garlic and fresh thyme. Return to oven and cook for about 3 minutes more. Baste wings with BBQ sauce and place under a broiler. Continue to baste until wings are sticky and starting to char, and chicken wings are cooked through. Let cool for about 3 minutes.

      Pairing: Syrah or Zinfandel

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