Pan Roasted Chicken Wings With BBQ Glaze
by Jarvis Williams, Chef, Carnevor Steakhouse Moderne, Milwaukee, Wisconsin
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.
- 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