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Epicurious

Barbecued Chicken Wings

You can bake the chicken wings a day ahead and store them, covered, in the refrigerator; bring them to room temperature before grilling.

Recipe information

  • Yield

    serves 12

Ingredients

24 whole chicken wings
3 tablespoons olive oil
Coarse salt and freshly ground pepper
Pierre’s Barbecue Sauce (page 272)

Preparation

  1. Step 1

    Preheat the oven to 400°F. Divide wings between 2 rimmed baking sheets. Drizzle each sheet with 4 1/2 teaspoons oil. Season each with 1/2 teaspoon salt and a pinch of pepper; toss to combine. Bake until cooked through, about 30 minutes.

    Step 2

    Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush wings with barbecue sauce. Grill, turning and brushing with sauce occasionally, until heated through and marked by grill, 6 to 7 minutes. Serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsAmericanChicken WingChickenPoultryMainStarterDinnerDairy Free5 Ingredients or FewerGrillingSuper BowlSummerCookbooks
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