I’ve never really liked chicken wings. They’re always so tiny, and compared to other pieces of meat (like a steak) they’re too much work for too little reward. So when I received a couple pounds of them in my meat share (yay for local, pastured meat!), I wasn’t quite sure what to do with them.
Thankfully, my husband was all over that.
“Ooh! You should make some BBQ wings!” he excitedly exclaims.
Surrrrrre. ‘Cause I know how to do that, right? Not really. But I’ve BBQ’d other parts of a chicken before, so it can’t be that much harder.
Let me tell you, friends. Not only was this not harder, it was tastier! I suppose slathering butter on something is a sure fire way to make it tastier, though….
If you’re hesitant to make wings, like I was, fear not. I’m sure you will enjoy these – take it from a former wing un-lover.
3-4 T. melted butter (more if you got a ton of wings)
Preheat the oven to 200. Line a cookie sheet with foil (you don't have to if you're not into foil, it just makes clean-up easier). Place an oven-safe cooling rack (like this) on the cookie sheet. Slather your wings with sauce and place them on the cooling rack. Bake for 2 hours. Remove cookie sheet from oven, flip the wings, and slather more sauce on them. Place them back in the oven for 2 more hours. Turn the oven up to 400 and remove the wings again. Brush them with butter and bake at 400 for 1/2 hour longer.