Oven-Barbecued Chicken Wings

Preparation info

  • Difficulty


  • Yield:

    6 or More


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 24 chicken wings (about 5 pounds)
  • Salt to taste, if desired
  • 2 teaspoons Freshly ground black pepper
  • 3 teaspoons paprika
  • ½ cup corn, peanut, or vegetable oil
  • 1 cup ketchup
  • ¼ cup honey
  • 6 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely minced garlic
  • 4 tablespoons butter
  • 1 bay leaf


  • Preheat the oven to 400 degrees.
  • Fold the small tips of the chicken wings under the main wing bones. Arrange the wings in one layer in a baking dish so that they bake comfortably close together without crowding.
  • Sprinkle with salt, pepper, and 2 teaspoons paprika. Pour ¼ cup oil over all, and turn the wings in the mixture so that they are evenly coated. Rearrange them in one layer with the small wing side down.
  • Place in the oven and bake 15 minutes.
  • Meanwhile, combine the ketchup, remaining ¼ cup oil, honey, vinegar, Worcestershire, Tabasco, mustard, garlic, butter, bay leaf, and remaining 1 teaspoon paprika. Bring to the boil.
  • Brush the wings lightly with sauce and turn them on the other side. Brush this side with sauce and continue cooking 15 minutes.
  • Brush the wings with the sauce again. Turn the pieces and brush the other side again. Continue baking 15 minutes.
  • Continue turning, brushing, and baking the chicken for 15 minutes longer, for a total cooking time of about 1 hour.