Pioneer Woman BBQ Chicken Wings

Pioneer Woman BBQ chicken wings are crispy fried wings tossed in smoky chipotle barbecue sauce, then baked until sticky and caramelized in 45 minutes. That makes them an easy appetizer for Super Bowl parties, tailgates or game day spreads, since the double-cook method locks in all the flavor.

Frying the wings before saucing is the step that makes or breaks this dish, because it builds a crispy shell underneath the glaze. Skip that fry and the coating turns soft, so the sauce slides right off instead of caramelizing.

Finely chopped chipotles in adobo stirred into the barbecue sauce set this recipe apart, adding a smoky heat most wing recipes lack. Once the coated wings hit the oven, the sauce bubbles into a thick caramelized glaze that clings to every bite.

Pioneer Woman BBQ Chicken Wings

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

1498

kcal

Crisp from the fryer, then coated in a spicy barbecue glaze and baked until bubbly, these wings deliver a crunch-then-sticky texture in every bite.

Ingredients

• Canola oil, for frying
  

• 3 lb. chicken wings, drumettes and flats only
  

• Kosher salt, to taste
  

• 18 oz. bottled barbecue sauce
  

• 1 tbsp. finely chopped chipotles in adobo sauce
  

• 1/2 tsp. chili powder

Directions

• Heat the oil: Preheat the oven to 325°F, then heat 3 inches of canola oil in a heavy pot until a deep-fry thermometer registers 375°F.
• Fry the wings: Pat the chicken wings dry with paper towels and season well with salt, then add half to the hot oil and fry until golden brown, 5 to 7 minutes. Drain on paper towels before repeating with the remaining wings.
• Make the sauce: Whisk together the barbecue sauce, chipotles in adobo, and chili powder in a medium bowl until smooth.
• Coat and bake: Place the fried wings in an ovenproof dish, pour the sauce over the top, and toss to coat. Bake until the wings are heated through and the sauce is brown and bubbling, 15 to 18 minutes.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Pyrex 9x13 glass baking dish, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake these wings instead of frying them?

Bake the wings at 425°F on a wire rack over a baking sheet for 40 to 45 minutes, flipping halfway so both sides crisp. The texture won't match the fried version, but the sauce still caramelizes once you coat and bake them at 325°F.

How do I store leftover BBQ chicken wings?

Place cooled wings in an airtight container and refrigerate for up to 3 days, since the thick sauce seals in moisture. To bring back the crisp, reheat on a baking sheet at 375°F for about 10 minutes.

Can I prep the sauce a few days before serving?

The sauce takes 30 seconds to mix, but you can make it up to 3 days ahead and store it in the fridge. Give it a good stir before tossing with the wings, since the chipotle bits settle to the bottom.

Do I need a deep fryer or can I use a regular pot?

A Dutch oven with 3 inches of oil and a clip-on thermometer works just as well as a deep fryer. Holding 375°F is the key, because that temperature gives each wing a golden, crisp shell in minutes.

What’s the biggest mistake people make when frying wings?

Crowding the pot drops the oil temperature fast, so the wings steam instead of fry and come out greasy. Cooking in two batches keeps the oil at 375°F, which gives each wing enough room to crisp up in 5 to 7 minutes.