When I make barbecue chicken, I often do it on the stovetop instead of over hot coals. But even stovetop barbecue can be as good as their grilled counterparts when you let the sauce thicken and char a bit. The result: thick sauce clinging to crisp chicken wings in its sweet saucy goodness. Here's what it looks like before the sticky sauce, slightly charred, golden brown goodness:
Barbecue Garlic Chicken Wings Recipe
For the marinade:
1/2 cup Worcestershire sauce
2 tsp garlic powder dissolved in 1 tsp water
3 tbsp sugar
For the sauce:
1 tbsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp cornstarch
2 tsp ground black pepper
1 tsp hot sauce
2 tsp mustard
2 tbsp cane vinegar
5 tbsp soy sauce
3 tbsp + 2 tsp honey
1/4 cup melted butter
- Mix together the ingredients for the marinade and marinate the chicken wings for 30 minutes. Set aside.
- Combine all dry ingredients for the sauce and mix well. In another bowl, combine all the wet ingredients.
- Slowly mix in the dry ingredients, making sure there are no lumps.
- Drain the chicken well.
- Heat some oil in a nonstick pan and cook the chicken over low heat, allowing the skin to char a bit. Pierce the chicken with a fork several times during cooking to ensure that the insides are cooked. Set aside.
- Remove the oil from the pan and pour the sauce mixture.
- Simmer over low heat until thickened.
- Add the chicken pieces and toss to coat. Let simmer over medium heat until sauce is very thick and slightly charred.