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These oven-baked BBQ Wings are so tangy and delicious, they had everyone in the studio licking their fingers and reaching for seconds! If you’ve never made BBQ Chicken Wings in the oven, it’s ridiculously simple to do and super-economical. This recipe for BBQ Wings is an excellent choice for a casual weeknight meal and because it’s easy to double or triple, it’s even more fabulous for a party! (I mean, is it even a party without chicken wings?)
What Are BBQ Wings?
If you’ve never had BBQ Chicken Wings, get ready for a treat! In this recipe, chicken wings are seasoned in several spices, coated in BBQ Sauce, and cooked in an oven until the sauce caramelizes. By the end of baking, the sauce’s flavors are concentrated and the crispy skin is lightly sticky to the touch, so you have to lick your fingers clean! (Which some people think is rude, but I consider the highest of praise.)
Ingredients For BBQ Chicken Wings
These wings are fairly simple to make and the results will knock your socks off. (You should probably just make a double batch.) Here’s what you’ll need for my recipe for BBQ Wings:
Chicken Wings: this recipe works with whole wings, flats, drumsticks, or boneless wings. We’re doing a seasoning and sauce ratio by pound of meat, so it’s easy to scale up or down.
Seasonings: I’ve created a blend for 2 pounds of wings that includes garlic powder, smoked paprika, onion powder, and black pepper. If you want to double the recipe, just multiply by two. If you want to use your favorite spice rub instead of making your own, use a heaping teaspoon per pound of chicken.
Baking Powder and Salt: Moisture is the enemy of crispy wings, and both of these ingredients draw out moisture. The salt deeply flavors your chicken while the baking powder breaks down the proteins in the skin, which results in the kind of crunch everyone can hear.
Cornstarch: absorbs water, the killer of crunch. As you cook the wings and moisture is pushed out, the cornstarch gobbles it up helping to create a super-crispy finish.
BBQ Sauce: We’ve got a great recipe for Homemade BBQ Sauce (Have you tried it? It’s amazeballs!) but feel free to use your favorite store-bought sauces. As the wings cook, the sauce reduces and becomes a shiny glaze that’s packed with deep flavor.
Let the wings cool and then store them in an airtight container. You can keep them in the fridge for up to three days or in the freezer for up to 3 months. To reheat, thaw frozen wings in the fridge overnight, preheat your oven to 350°F, and bake uncovered on a rack until steaming.
Pat the chicken wings dry with a paper towel and place them in a large mixing bowl. Mix the salt and baking powder. Toss the dried chicken wings in this mixture until evenly coated.
Line a sheet pan with parchment paper, then top it with a sheet pan rack. Place the wings on the sheet pan rack and refrigerate for at least an hour and up to 8 hours.
Place an oven rack in the center of your oven and preheat the oven to 300°F. Remove the wings from the fridge and pat them dry a second time. Place them in a large mixing bowl. Mix the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper. Toss the wings in this mixture.
Clean the sheet pan rack and set it over the sheet pan. Arrange the wings in a single layer, ensuring they aren't on top of each other so they cook evenly. Bake the wings for 12 minutes. Flip the wings over and bake for an additional 12 minutes. Remove the wings from the oven and raise the temperature to 450°F.
Remove the wings from the sheet pan rack and clean the sheet pan rack. Add 1/4 cup of the BBQ Sauce to a large mixing bowl and toss half of the wings in it. Place the sauced wings on the clean sheet pan rack. Toss the remaining 1/4 cup sauce with the last of the wings and place on the rack.
Place the BBQ Wings in the 450°F oven for 10 to 12 minutes until the sauce has become glossy and dark, with char spots.
Once the wings have started to develop some charring and have reached an internal temperature of 165°F, pull them from the oven. Serve with your favorite sauces and don't be shy about licking your fingers clean!
Pat 2 pounds of chicken wings dry with a paper towel and place them in a large mixing bowl. Mix 2 teaspoons of salt with 2 teaspoons of baking powder. Toss the dried chicken wings in this mixture until evenly coated.
Line a sheet pan with parchment paper and then top it with a sheet pan rack. Place the wings on the sheet pan rack and refrigerate for at least an hour and up to 8 hours.
Place an oven rack in the center of your oven and preheat the oven to 300°F. Remove the wings from the fridge and pat them dry a second time. Place them in a large mixing bowl. Mix 2 teaspoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss the wings in this mixture until thoroughly coated.
Clean the sheet pan rack and set it over the sheet pan. Arrange the wings in a single layer, ensuring they aren’t on top of each other so they cook evenly. Bake the wings for 12 minutes. Flip the wings over and bake for an additional 12 minutes. Remove the wings from the oven and raise the temperature of the oven to 450°F.
Remove the wings from the sheet pan rack and clean the sheet pan rack. Add 1/4 cup BBQ Sauce to a large mixing bowl and toss half the wings in it. Place the sauced wings on the sheet pan rack. Repeat with the remaining BBQ sauce and wings.
Place the BBQ Wings in the 450°F oven for 10 minutes until the sauce has become glossy and dark, with char spots.
Once the wings have started to develop some charring, use a meat thermometer to make sure they have an internal temperature of 165°F before pulling them from the oven. Serve with your favorite sauces and don’t be shy about licking your fingers clean!
Chicken casseroles are a lifesaver when the weekdays get busy, and you’re scrambling for a dinner recipe. These dishes, centered around boneless,
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If you’re looking for an easy, budget-friendly treat everyone at the BBQ will love (especially your Boricua friends), you have to make smoky, mouth-watering Pinchos De Pollo, AKA Puerto Rican Chicken Skewers! This beloved island street food is easy to recreate at home, even if you don’t have a grill!
What Are Pinchos?
Pinchos is Spanish for “spikes” and refers to Puerto Rican meat skewers, one of the island’s most famous street foods. They are a late-night favorite of folks who’ve spent a little too much time at the bar and need to eat their way back to reality. Boricuas make Pinchos with many different types of meat (and sometimes veggies), but the most popular choices are chicken and pork. The meat is chopped, marinated, skewered, grilled over charcoal, and topped with a piece of bread or Tostones, AKA fried green plantain.
Ingredients For Pinchos De Pollo
Grilling Pinchos De Pollo over charcoal is traditional. However, I’m an avid indoors person and don’t like being exposed to the elements, so I made these on a grill plate. You should def open all of the windows or plan on explaining to the fire department that you’re grilling inside. (This happened to me a few days ago when I couldn’t get my smoke alarm to turn off and my security system automatically summoned my local firefighters… during a live virtual cooking demo. Not mortifying at all.) Here’s what you’ll need to make Pinchos De Pollo:
Chicken Thighs– have enough fat in them to withstand heavy grilling without drying out. You can, of course, substitute chicken thighs with whatever meat your heart desires. Bits of chopped marinated pork and beef are popular choices, as are shrimp. If you’re a veg head, try this recipe with whole baby bella mushrooms. Cooking times are different for different cuts of meat and veggies, so if you choose to change up the star of the show, use a thermometer to help you know when things are cooked through.
Adobo and Sazón– these Puerto Rican spice blends are heavy-duty flavor bombs and work quickly to infuse your chicken with earthy, tangy, notes. If you don’t have Adobo or Sazón, I’ve included recipes for you in the recipe card below.
BBQ Sauce– glazes the chicken, adds deep flavor, and helps create char marks. Use your favorite brand, though I’d steer clear of anything too sweet, as it will change the flavor profile and accelerate the charring. You can always make our easy recipe for Homemade BBQ Sauce, which is perfect for Pinchos De Pollo.
What Can You Serve With Pinchos De Pollo?
These Pinchos de Pollo pair beautifully with Arroz Con Habichuelas (Puerto Rican Rice And Beans) and Tostones (Fried Green Plantain). You can also serve them with Ensalada De Aguacate (Avocado Salad) and Yuca En Escabeche (Pickled Yuca Root).
How To Store Pinchos
When it comes to chicken left at room temperature, you should eat it or store it within 2 hours before harmful bacteria start to form. That time frame reduces to 1 hour if temperatures are above 90°F. Store leftover Pinchos De Pollo in an air-tight container with as much air removed as possible. Refrigerate for up to 3 days. Freeze for up to 3 months. Reheat in a 350°F oven or a microwave until steaming.
Smoky, mouth-watering Pinchos De Pollo, AKA Puerto Rican Chicken Skewers, are a beloved island street food that's easy to make at home! Get ready for a little piece of heaven!
Pat chicken thighs dry with a paper towel. Then chop the chicken into bite-size pieces (about 5 to 6 pieces per thigh).
Add the adobo, sazón, and salt to a large bowl and mix.
Add the chopped chicken thighs to the bowl along with the cooking oil and mix until the chicken is thoroughly covered. Cover with plastic wrap or parchment directly on the surface of the chicken and marinate for at least an hour, but preferably overnight.
Half an hour before you pull the chicken, soak at least 6 wood skewers in water so they don't burn. It's best to soak a few extra skewers just in case one of them breaks.
When you're ready to cook, preheat a grill pan on high. Then thread a thigh's worth of chicken pieces on each skewer, about 5 or 6 chunks. You want the chicken chunks close but not pressed tightly against each other. Brush both sides of each skewer with BBQ sauce, about 1/2 cup total.
When the grill pan is smoking hot, brush it with a touch of cooking oil. Then, place the skewers on the grill pan, making sure not to crowd the pan or place the skewers too close to each other.
After 5 minutes, brush 1/4 cup of BBQ sauce on the top surface of the chicken. Next, flip the chicken, and brush another 1/4 cup of BBQ sauce on the top layer. Cook for 5 more minutes, until char develops and the internal temperature of the chicken registers at 160°F. Now all you have left to do is eat! Buen provecho!
*If you cannot source adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.2 Tbsp salt 1 Tbsp garlic powder 1 tsp ground oregano 1 tsp onion powder 1 tsp black pepper 1 tsp ground cumin 1/2 tsp turmeric**A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón, use the following:1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/3 teaspoon ground annatto 1/8 teaspoon turmeric 1/8 teaspoon ground oreganoSazón and adobo share a lot of similar ingredients but are used at different points in the cooking process and will develop slightly different colors and flavors.
How to Make Pinchos De Pollo – Step by Step Photos
Pat 3 pounds of chicken thighs (about 5 to 6 thighs) dry with a paper towel. Then chop the chicken into bite-size pieces (about 5 to 6 pieces per thigh). You don’t have to line up your chicken obsessively as I did. For the record, I’m jealous of your freewheeling ways.
Add 1 1/2 teaspoons adobo, 2 teaspoons sazón, and 2 teaspoons salt to a large bowl and mix.
Add the chopped chicken thighs to the bowl along with the 2 tablespoons of cooking oil and mix until the chicken is thoroughly covered. Cover with plastic wrap or parchment directly on the surface of the chicken and marinate for at least an hour, but preferably overnight.
Half an hour before you pull the chicken, soak at least 6 wood skewers in water so they don’t burn. Soak a few extra skewers just in case the skewer gods decide to bless you with weak wood.
When you’re ready to cook, preheat a grill pan on high. Then carefully thread a thigh’s worth of chicken pieces on each skewer, about 5 or 6 chunks. You want the chicken chunks close but not pressed tightly against each other, so leave room for Jesus. Otherwise, the chicken won’t cook evenly. Brush both sides of each skewer with BBQ sauce, about 1/2 cup total.
When the grill pan is smoking hot, and I mean LITERAL smoke is billowing from it, brush it with a touch of cooking oil. Then, place the skewers on the grill pan, making sure not to crowd the pan or place the skewers too close to each other. (Did you open those windows???)
After 5 minutes, brush 1/4 cup of BBQ sauce on the top surface of the chicken. Next, flip the chicken and brush another 1/4 cup of BBQ sauce on the top layer. Cook for 5 more minutes, until char develops and the internal temperature of the chicken registers at 160°F. Now all you have left to do is eat! Buen provecho!
Will you look at that savory, succulent, meaty, mouth-watering goodness?! Sigh. I want some right now!!!! Serve the Pinchos De Pollo as is. Or go the traditional route and top the skewers with slices of bread or Tostones (AKA fried green plantains). PS If you want my easy recipe for Tostones, let me know in the comments!
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