Martha Stewart Barbecued Chicken Wings

Martha Stewart barbecued chicken wings turn 24 whole wings, olive oil and Pierre's barbecue sauce into sticky, grill-marked party wings in 47 minutes. Try this easy party appetizer for Fourth of July or summer cookouts, since it's make-ahead friendly and needs few ingredients.

Bake the wings first until they're cooked through, then finish them on the grill with the sauce. Skip the oven and the outsides char on the grill long before the inside is done.

Martha bakes the wings on two rimmed sheets instead of grilling them raw, so the grill only has to heat them and set the sauce. The baked wings can sit in the fridge for a day, which makes a big cookout much less hectic.

Martha Stewart Barbecued Chicken Wings

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

37

minutes

Calories

220

kcal

Oven-baked wings finish on a hot grill with a brushed-on barbecue sauce. The skin turns sticky and charred at the edges while the meat stays juicy.

Ingredients

• 24 whole chicken wings
  

• 3 tablespoons olive oil
  

• Coarse salt and freshly ground pepper
  

• Pierre's Barbecue Sauce
  

Directions

• Preheat the oven: Preheat the oven to 400 degrees. Then divide the 24 whole chicken wings between 2 rimmed baking sheets.
• Season the wings: Drizzle each sheet with 4 1/2 teaspoons of the olive oil, then season each with 1/2 teaspoon coarse salt and a pinch of pepper. Toss the wings so they're evenly coated.
• Bake the wings: Bake the wings for about 30 minutes, until they're cooked through. At this point they can cool and be refrigerated for the grill later.
• Heat the grill: Preheat the grill to medium-high. On a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grate for just 3 to 4 seconds.
• Brush with sauce: Brush the wings with Pierre's Barbecue Sauce so every piece is coated. Use plenty, since some will caramelize on the grill.
• Grill the wings: Grill the wings for 6 to 7 minutes, turning and brushing with more sauce now and then. They're done once they're heated through and marked by the grill.
• Serve right away: Pile the wings on platters while they're hot. Serve immediately, with extra napkins close by.

Tools for this recipe

• Nordic Ware half sheet pan, OXO silicone pastry brush, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake the wings ahead of time?

Yes, bake them a day ahead and store them covered in the refrigerator. Bring them to room temperature before grilling so they heat evenly in the 6 to 7 minutes on the grill.

What can I use if I don't have Pierre's Barbecue Sauce?

Any thick barbecue sauce you like will work in its place. Pick one that isn't too thin, because a runny sauce slides off instead of caramelizing on the grill.

Can I make these wings without a grill?

Yes, the wings are already fully cooked after 30 minutes in the oven. Brush them with sauce and slide them under the broiler for a few minutes, watching closely so the sugar doesn't burn.

How do I know when the wings are ready to come off the grill?

Look for visible grill marks and wings that are hot all the way through, which takes 6 to 7 minutes. Since they're already cooked, you're only heating them and setting the sauce.

What's the most common mistake with grilled wings?

Brushing on too much sauce too early and leaving the wings over high heat is the usual culprit. Turn them often and brush a little at a time so the sauce glazes instead of burning.