Baked BBQ Chicken Wings

This crowd-pleaser is perfect for Sunday football viewing or tailgate parties if you give yourself enough time. This depicts the recipe made for just a few peeps, however, the recipe itself was born out of necessity for a summer garden party I was hosting for over 40 people at a house with a non-working grill. Unheard of!

This super simple oven recipe works well in bulk if you have a day of time and a working oven. The best part is that it tastes good hot or cold (can be made ahead). Oh, and the clean-up is easy too if you use disposable tins.

Click below for the recipe…

Ingredients (serves four as a side):
12 chicken drumsticks (or drumettes, or wingettes), skin on
1/2 bottle of Sweet Baby Ray’s barbeque sauce
1/2 jar of Saucy Susan’s peach apricot sauce
1-2 freezer-size ziplock bags
1 9x11x2″ rectangular tin pan

1. Divide chicken wings among each freezer bag. Pour one marinade into each bag. Or, use one bag for all drummets and season with both marinades if you want a smokey-sweet flavor in every wing  (my preference.)
2. Coat evenly in the ziplock bag(s) and refrigerate for an hour up to overnight for maximum flavor.
3. Preheat the oven to 350 degrees. Pour out the chicken and marinade from the bags into the tin pan, and bake in the 350-degree oven for one hour. Cool for two minutes and…Yum!

3 thoughts on “Baked BBQ Chicken Wings

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