Make Bbq Sauce Cling To Chicken Wings

Chicken wings are a popular dish, perfect for parties and cookouts. But how do you get the sauce to stick to the wings? There are several methods to achieve this, including:

- Using flour or a dry mixture: Before tossing the wings in the sauce, coat them in flour or a dry rub. This will help the sauce adhere to the wings and ensure an even distribution.

- Adding butter or other saturated fats: Butter, bacon fat, or chicken fat can act as a binding agent, helping the sauce stick to the wings.

- Reducing the sauce: By reducing the sauce over heat, you can create a thicker, stickier glaze that will cling to the wings.

- Broiling the wings: Applying a thin coat of sauce and broiling the wings in the oven for a few minutes can create a sticky, caramelized coating. Repeat this process several times for a thicker coat.

- Baking powder: Tossing the wings in baking powder before cooking can help create a crispy exterior for the sauce to cling to.

Bake the wings first for a crispy coating

To make BBQ sauce stick to chicken wings, it is recommended that you bake the wings first to achieve a crispy coating. This method also guarantees a crispy texture.

Start by cutting each wing at the joint to create a mini wing and a drumette. Dry the wings with paper towels, then place them in a large bowl. Add aluminium-free baking powder, salt, and pepper to the bowl, and toss to combine. Place the wings on a rack above a tray in a single layer.

For the first round of baking, set the oven to 120°C/250°F and bake the wings for 30 minutes. Then, increase the oven temperature to 220°C/425°F and bake for an additional 40-45 minutes, or until the wings are lightly golden and crispy.

By baking the wings first, you create a crispy exterior that will help the BBQ sauce cling to the wings without sliding off. This method also ensures that the sauce doesn't burn and taste bitter, as BBQ sauce has a lot of sugar that can burn easily if cooked for too long or at too high a temperature.

Use flour or a dry rub to coat the wings

To make BBQ sauce stick to chicken wings, coat them with flour or a dry rub before tossing them in your chosen sauce. This will also help ensure an even distribution of sauce.

A dry rub is a blend of dry spices and herbs that is applied and rubbed onto the surface of the food to add flavour before cooking. This helps amplify the flavours of the spices and herbs. The purpose of a dry rub is to create a crust around the chicken or meat. A dry rub will enhance the flavour of the chicken without using moisture or a liquid marinade.

You can make your own blend of spices for a dry rub. For example, you could use smoked paprika, brown sugar, garlic powder, chili powder, and onion powder. You can also add cayenne pepper to taste if you want to make the rub spicy.

As a rule of thumb, when applying a rub, you should use enough to fully coat the chicken or meat. You don't want to see any empty spots. Add more spices if necessary. You can also use flour or baking powder to coat the wings.

Use a combination of hot sauce and butter

How to Make BBQ Sauce Stick to Chicken Wings

A combination of hot sauce and butter is a great way to make BBQ sauce stick to chicken wings. This method not only helps with adhesion but also enhances the flavour. Here is a detailed guide on how to do it:

Ingredients

• Hot sauce (such as Frank's RedHot)
• Butter (unsalted) or olive oil (for a dairy-free option)
• Honey or maple syrup (optional)
• Garlic powder (optional)
• Onion powder (optional)
• Salt and pepper, to taste

Step-by-Step Instructions

• Prepare the Wings: Start by preparing your chicken wings. Cut each wing at the joint to separate the mini wing and drumette. Dry the wings thoroughly with paper towels. This step is important as moisture on the surface can prevent the sauce from adhering properly. You can also season the wings with a dry rub of your choice before cooking.
• Make the Sauce: In a small saucepan, melt the butter over low heat. Once melted, add the hot sauce and other optional ingredients like honey, garlic powder, and onion powder. Whisk well to combine.
• Cook the Sauce: Continue cooking the sauce over low heat for about 5-7 minutes, stirring occasionally. Taste the sauce and adjust the seasoning with salt, pepper, and additional honey or maple syrup if desired. Be cautious not to overheat the sauce, as this can cause it to separate or become greasy.
• Toss the Wings: Let the sauce cool slightly before using it to coat the wings. This allows the flavours to meld and prevents the sauce from being too thin. Toss the wings in the sauce, ensuring they are evenly coated.
• Double-Dip (Optional): For extra saucy wings, you can try the double-dip method. After the first coating, let the wings cool slightly, then toss them in the sauce again for an extra layer of flavour.
• Bake or Grill: Finally, bake or grill the sauced wings until the glaze appears lightly caramelized. This step will vary depending on your preferred cooking method, but typically it should take around 8-10 minutes in an oven.

Tips and Variations:

• Thickness: If you prefer a thicker sauce, you can slightly increase the amount of butter and honey. Alternatively, create a slurry by mixing equal parts cornstarch and water, then stir it into the sauce over low heat until it thickens.
• Heat the Sauce: Warming the sauce slightly before tossing the wings can help thin it out, making it easier to coat the wings evenly.
• Dry the Wings: Ensure the wings are thoroughly dried before coating them with sauce. This helps the sauce adhere better.
• Flavour Customization: Feel free to experiment with different types of hot sauce, such as Sriracha or Tabasco, to find your preferred flavour profile. You can also adjust the amount of honey or maple syrup to make the sauce sweeter.
• Storage: Homemade wing sauce can be stored in an airtight container in the refrigerator for up to 1-2 weeks. For longer storage, consider freezing it in freezer-safe containers or ice cube trays.

Add a bonding agent like mustard or honey

To make BBQ sauce stick to chicken wings, you can add a bonding agent like mustard or honey. These ingredients will emulsify the sauce, bonding it together and thickening it slightly. Honey and mustard are great, easily accessible options, and you can use powdered or prepared mustard. You can also use egg yolk as an emulsifier—mix one egg yolk with a tablespoon of water and slowly pour the mixture into warm BBQ sauce as you whisk. One egg yolk will emulsify 1-2 cups of sauce.

When making your sauce, add the butter cold or at room temperature, dicing and adding it to the sauce bit by bit as you whisk. This will ensure a nicely emulsified sauce. Adding the butter gradually gives it more time to integrate and adds stability to the sauce. Make sure not to add too much butter, as this can make the sauce slippery. A good rule of thumb is to use two parts hot sauce to one part butter.

You can also use margarine or clarified butter instead of traditional butter, as these contain more natural emulsifiers and will result in a more stable sauce. If you use clarified butter, reduce the amount by around 20% as it is pure fat.

Make a roux with butter and flour

To make a roux with butter and flour, start by melting butter in a saucepan or skillet over medium-low heat. The amount of butter you use will depend on how much sauce you want to make, but a good rule of thumb is to use equal parts butter and flour. So, for example, if you use 5 tablespoons of butter, you would use half a cup of flour.

Once your butter is melted, add in your flour and stir it together. Make sure to stir constantly and cover all pockets of flour. You can use a wooden spoon and stir in a figure-eight motion. Cook the mixture until it's smooth and slightly thickened. This should only take about a minute or so.

At this point, you will have a white roux. If you want a blonde or brown roux, simply continue cooking and stirring. A blonde roux will take another 3-4 minutes and is perfect for velouté. A brown roux will take 10-12 minutes and is commonly used for gumbo. Remember, the longer you cook a roux, the less thickening power it will have.

Once your roux is cooked to your desired colour, let it cool slightly before adding any liquid. This is important to prevent lumps from forming. Slowly whisk in your liquid of choice—such as stock or milk—until smooth. Then, simply add your BBQ sauce to the roux and stir to combine.

And that's it! You've now made a delicious and sticky BBQ sauce that willsection with your chicken wings.

Frequently asked questions