Hey there! So, let me tell you about the time I first tried my hand at these smoky BBQ chicken wings. It was one of those classic backyard get-togethers, you know, the kind where no one really admits they’re trying to outdo last year’s spread? Anyway, I was pretty new to grilling at the time and, well, let’s just say there was more smoke than intended—my neighbor thought there was a small fire! But trust me, after some trial and error, this recipe became a staple in our summer feasts.
Why You’ll Love This
I make this when I’m feeling like a BBQ hero (or just when the family’s craving something finger-lickingly good). My family goes crazy for the sticky, smoky goodness (even though I sometimes forget to marinate ahead). I once tried skipping the marinade step; let’s just say it was a lesson learned. But hey, who hasn’t had those moments?
Ingredients
- 2 lbs of chicken wings (I’ve used drumettes too when I was in a pinch)
- 1 cup BBQ sauce (any store-bought will do, but my heart swears by Sweet Baby Ray’s)
- 2 tbsp smoked paprika (regular paprika works too, in a fix)
- 1 tbsp olive oil (or any oil you’ve got lying around)
- 1 tbsp honey (agave syrup is a decent substitute if you’re trying to cut back on sugars)
- Salt and pepper to taste
Directions
- Start by preheating your grill to medium-high. It takes a while, so grab a drink while you wait.
- Mix BBQ sauce, smoked paprika, olive oil, honey, salt, and pepper in a bowl. This is where I usually sneak a taste—quality control, right?
- Coat the chicken wings generously with the mix. If you have time, let them marinate in the fridge for a couple of hours; if not, they still taste fab.
- Grill the wings for about 25-30 minutes, turning occasionally. Don’t worry if they look a bit too charred; that’s the magic working!
- Brush extra sauce on during the last 5 minutes. This is the moment I start getting impatient because the aroma is just too tempting.
Notes
After a few tries, I discovered that grilling over indirect heat really helps avoid those pesky flare-ups. And if you’re like me and sometimes forget to flip them (oops), they still end up delicious.
Variations
I’ve tried adding a splash of bourbon to the sauce for an extra kick—highly recommend it if you’re feeling adventurous! Once, I attempted a maple syrup version, but it turned out too sweet for my liking. To each their own, right?
Equipment
An outdoor grill is ideal, but I’ve also managed with a trusty old grill pan. Just be ready for a bit more smoke indoors!
Storage
These wings can be stored in the fridge for up to three days, though honestly, in my house, they never last more than a day!
Serving Suggestions
We love serving these with a simple coleslaw and some cornbread. My aunt insists on adding a squeeze of lime, and I must admit, it’s a nice touch.
Pro Tips
I once tried rushing the marinating step and regretted it because the flavors just weren’t as pronounced. Patience pays off here!
FAQ
Can I bake these instead of grilling? Yes, you can! Just pop them in the oven at 400°F for about 40 minutes. Turn them halfway through so they crisp up nicely.
What if I don’t have smoked paprika? Regular paprika works, but adding a dash of liquid smoke can mimic the flavor.
Do you have a favorite BBQ sauce? I tend to stick with Sweet Baby Ray’s, but hey, use whatever makes your tastebuds sing!