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Although this is an appetizer (that I made for New Year's Eve), it's also something that my husband and I like to have as a main dish for dinner. Easy to do in the oven, with a crispy skin and slathered in smoky BBQ sauce **
Baked SMOKY BBQ CHICKEN WINGS
3 lbs chicken wing pieces or drummettes, tips removed
2 cups smoky barbecue sauce (I like Stubb's best)
2-4 tsp. liquid smoke (Colgin's is good ~ I like chipotle)
***
about 1-1/2 cups flour .....................................................2-3 tsp. Kosher salt
1 egg..................................................................................3/4 cup milk or buttermilk
2 tsp. paprika (I use smoked paprika)...................................1 tsp. garlic powder
1 tsp. black pepper
***
Preheat oven to 375. Line your baking sheet with foil and spritz with non-stick spray. * In a small bowl, combine the BBQ sauce with the liquid smoke and set aside.
In a bowl, whisk together the egg and milk; set aside. Put the flour, salt, paprika, garlic powder and black pepper into a gallon-size plastic baggie; seal and shake to mix well.
Dip the chicken into the milk/egg and then toss into the flour bag; seal and shake to coat well. Dip back into the bowl (milk/egg mixture) and again in the flour bag making sure the wings get double covered. (You'll need to do this in batches of about 4-5 wings at a time) Put the wings onto the baking sheet in a single layer and stick into the oven.
Bake them for about 25-30 minutes, brushing them all over with the BBQ sauce 3 times while they're baking! (after about 10 minutes, after 20 minutes, then at the end again) Or, you can pick up each wing with tongs and dip it into the sauce, then put it back onto the baking sheet.
Baked SMOKY BBQ CHICKEN WINGS
3 lbs chicken wing pieces or drummettes, tips removed
2 cups smoky barbecue sauce (I like Stubb's best)
2-4 tsp. liquid smoke (Colgin's is good ~ I like chipotle)
***
about 1-1/2 cups flour .....................................................2-3 tsp. Kosher salt
1 egg..................................................................................3/4 cup milk or buttermilk
2 tsp. paprika (I use smoked paprika)...................................1 tsp. garlic powder
1 tsp. black pepper
***
Preheat oven to 375. Line your baking sheet with foil and spritz with non-stick spray. * In a small bowl, combine the BBQ sauce with the liquid smoke and set aside.
In a bowl, whisk together the egg and milk; set aside. Put the flour, salt, paprika, garlic powder and black pepper into a gallon-size plastic baggie; seal and shake to mix well.
Dip the chicken into the milk/egg and then toss into the flour bag; seal and shake to coat well. Dip back into the bowl (milk/egg mixture) and again in the flour bag making sure the wings get double covered. (You'll need to do this in batches of about 4-5 wings at a time) Put the wings onto the baking sheet in a single layer and stick into the oven.
Bake them for about 25-30 minutes, brushing them all over with the BBQ sauce 3 times while they're baking! (after about 10 minutes, after 20 minutes, then at the end again) Or, you can pick up each wing with tongs and dip it into the sauce, then put it back onto the baking sheet.
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