Slow Oven Baked BBQ Wings with Horseradish Dip
Preparation Time: 15 min
Cooking Time: 2.7 hours
Serves 6
INGREDIENTS
For the Wings- 3 lbs. wings and drumettes
- 3 Tbsp. DaVinci Olive oil
- Salt and pepper
- 1 1/3 cup BBQ Sauce
- 1 clove garlic, minced
- 4 Tbsp. Brown Sugar *
- 2 chipotle peppers in adobo sauce, minced + 3 tsp. adobo sauce **
- Scallions for garnish
**This amount gave the wings a nice kick, but taste as you go to make sure the spice level is to your liking.
For the Dip
- ½ cup plain yogurt
- ¼ cup sour cream
- 1 Tbsp. Reese Prepared Horseradish
- 1 tsp. lemon juice + 1 tsp. lemon zest
- 1 large garlic clove, finely minced
- 2 Tbsp. Thinly sliced scallions
- Salt and pepper to taste
DESCRIPTION
By: Christine @C.R.A.V..I.N.G.S
A low maintenance wing recipe that will exceed all of your expectations! Perfect for game season and your everyday cravings.
DIRECTIONS
1. Preheat oven to 275°F and line a large baking sheet with parchment paper.
2. Pat wings and drumettes dry with a paper towel, toss in olive oil and season with salt and pepper.
3. Arrange on the baking sheet and bake for about 2 hours. Turn a couple of times during baking and check on them occasionally to ensure they are not drying out. Small wings may only need an hour and a half to get tender.
4. Meanwhile in a small saucepan combine BBQ sauce, garlic, brown sugar, and chipotle peppers over medium heat and bring to a simmer.
5. Turn heat to low and cover, cooking for at least 20 minutes, stirring sauce occasionally. Turn off the heat and set aside.
6. At the two hour mark raise the oven temperature to 400°F and baste the wings generously with sauce. Bake for about 20 minutes more.
7. Place wings in a large bowl and toss with as much of the sauce as you’d like, you will probably have some left over which is never a bad thing!
8. Serve topped with scallions, a bowl of horseradish dip, celery sticks, and enjoy!
9. For the dip- Combine all the ingredients in a bowl and whisk to combine. Refrigerate while the wings are cooking to let flavors develop!
2. Pat wings and drumettes dry with a paper towel, toss in olive oil and season with salt and pepper.
3. Arrange on the baking sheet and bake for about 2 hours. Turn a couple of times during baking and check on them occasionally to ensure they are not drying out. Small wings may only need an hour and a half to get tender.
4. Meanwhile in a small saucepan combine BBQ sauce, garlic, brown sugar, and chipotle peppers over medium heat and bring to a simmer.
5. Turn heat to low and cover, cooking for at least 20 minutes, stirring sauce occasionally. Turn off the heat and set aside.
6. At the two hour mark raise the oven temperature to 400°F and baste the wings generously with sauce. Bake for about 20 minutes more.
7. Place wings in a large bowl and toss with as much of the sauce as you’d like, you will probably have some left over which is never a bad thing!
8. Serve topped with scallions, a bowl of horseradish dip, celery sticks, and enjoy!
9. For the dip- Combine all the ingredients in a bowl and whisk to combine. Refrigerate while the wings are cooking to let flavors develop!