How to Make Spicy BBQ Chicken Wings Without a BBQ Grill or Barbecue Sauce

Many people living in apartment communities must abide by strict rules with regard to barbecue grills. As they tend to pose major fire hazards, many complexes (especially those in metro Atlanta) have prohibited the use on them on patios and balconies. While many of these same communities provide outdoor grills for their residents, it can be awkward trying to entertain with grilled goodies without taking your entire party outdoors. So what is one to do when the taste for spicy BBQ chicken wings sets in? Try this amazingly simple recipe, and you just might convince guests that you spent hours tending to charcoal briquettes and big flames...

Prep Time

First, you will need to prepare your wings. If you have purchased whole wings, separate them at the joint so that they'll be easier to handle while cooking. Season them with paprika, onion powder, and garlic. Because you will be preparing a sauce that contains a good bit of salt you will not need to salt the wings.

Pre-Cooking Process

If you really want to "fool" guests, achieve grill lines by using an indoor grill. I happen to have two different kinds of indoor grills. One is typical "press-style" George Foreman grill. The other is a larger, flatter variety with a large see-through lid. To accommodate at least 20 wings, I used the latter. The larger grill also has a temperature setting which makes it easier to control the chicken wings' cooking. Additionally, these types of grills allow the grease to drain more easily. Brown the wings on all sides, making sure to cook them approximately ¾ of the way. But while they are browning, you can begin preparing...

The Sauce

So far, the process may not seem very out of the ordinary. But it is actually the sauce that really makes these wings taste "barbecued" outdoors. To make it, you'll need the following ingredients:

hot sauce
honey mustard
Italian seasoning
Teriyaki sauce
½ teaspoon of Hickory Liquid Smoke

The hot sauce gives the wings their Buffalo-style heat. The honey mustard tempers the heat of the hot sauce, and adds a touch of sweetness. Use just a dash of the teriyaki sauce, as this is also a powerful flavor. For "texture" add about a teaspoon or two of Italian seasoning. And while traditional BBQ sauce is a wonderful ingredient for spicy wings, I've purposely left it out of this recipe-as some bottled sauces tend to overpower other flavors. After combining these ingredients, add the liquid smoke last and whisk vigorously.

Ready for the oven...

Dip wings into the sauce and place on a non-stick (or foil-lined) baking sheet. Baking the wings the rest of the way will help the sauce's ingredients to marry, and ensure that chicken has cooked all the way through; bake in the oven for an additional five minutes or so.

To achieve a crispier outer texture, use the broil setting for the final minute or so of cooking. (True broiling time will ultimately depend on your oven.) The broiling is also what helps to "activate" the hickory smoke element in the sauce. When the chicken wings are done, remove from the oven, cover the wings, and allow them to cool.

If you have cooked the wings properly, the outside of the BBQ chicken wings should be crispy and quite punchy, while the meat inside remains juicy. Use any remaining sauce as garnish for those who want to take the spice level up a notch or two. This is a wonderful dish to bring to pot-luck luncheons, reunions, or even other barbecues. You may never actually use an outdoor grill again!

SOURCES:

www.foodnetwork.com

www.cooks.com

www.allrecipes.com