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Book Club BBQ Wings

Warning:  Once your friends taste these wings, you’re going to be asked to bring them to gatherings for the rest of your life – just so you’ll know.


3 pounds chicken wings

2 cups of your favorite barbecue sauce




Nonstick spray


  1. Early in the day - wash and pat dry three pounds of wings.  On cutting board and using a good knife, cut each wing into three pieces (use the joints as your guide)   You’ll be using only the two large pieces, so discard the tips, or freeze to save for soup or broth.

  2. Season your wing pieces.  I use the basics - salt, pepper, paprika. An overflowing teaspoon each should do it,  but feel free to add any other seasonings you may like as well. I usually add a bit of jerk spice to give the wings a nice smooth kick. I also throw the pieces and the seasonings into a colander to make the seasoning easier.

  3. Store seasoned wings in the fridge at least an hour.  You can also store them overnight.

  4. 1 ½ - 2 hours before your guests arrive,  turn on your oven’s broiler and prepare your broiler pan by  lining the bottom of the pan with foil for easy clean up, and spraying the  top  with the non-stick spray of your choice.  A standard size broiler grill top will hold 20-24 pieces comfortably.  If you’re cooking more than that number you’ll need to cook in batches allowing an hour of cooking time for each batch.

  5. Place wings pieces on your pan’s top in rows. I place the meatier pieces at one end and the remaining pieces at the other. Put the meat on the pan under the broiler and set your timer for thirty minutes.

  6. While your meat is cooking pour two cups of your favorite BBQ sauce in a large bowl and just let it sit.  Do not put the sauce on the meat.

  7. After thirty minutes turn pieces over.  Depending on their size, they’ll need to cook another twenty to thirty minutes.  Cook until done – meat should be soft and pull easily away from the bone.

  8. Once the wings are fully cooked, remove them from the pan and place them in the bowl with the sauce. Using a large spoon gently turn wings over and over until they are fully coated with the sauce. If you need to add another half cup or so of sauce, do so.  Place sauced wings back onto the top of your broiler pan and stick back under the broiler for about two minutes per side.

  9. Once they’re done, they can be served, or returned to the sauce bowl and covered with foil to keep them warm and moist until it’s time to eat.  Sutter’s Zinfandel, Riesling and Sauvignon Blanc are all great with BBQ wings, so enjoy!


Once your friends taste these wings, you’re going to be asked to bring them to gatherings for the rest of your life.