The for the best Baked Beer BBQ Chicken Wings, look no further friends. Crispy, tangy, sweet and subtly spicy, this is the BEST oven baked chicken wing recipe that you will make over and over again. The sauce can be used on ribs or chicken as an alternative and is amazing! And the best part? Easily made with just a few pantry staples.
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What are Buffalo Chicken Wings?
If you are American, you know that the Buffalo Chicken Wing is THE quintessential bar food. It’s found on so many menu’s across the country and even around the world. The Anchor Bar in Buffalo, NY claims the fame for having invented the Buffalo Chicken wing in 1964. From there, they became wildly popular in the 70’s and 80’s and continue to this day to be one of the most beloved appetizers. So what’s so special about authentic Buffalo chicken wings? It’s a delicious combination of deep fried wings and then tossed in hot sauce and butter. Served with blue cheese dressing and some celery sticks to tame the heat. Seems so simple right? But it’s just so perfect and just so delicious.
is this the Best baked Chicken Wing recipe?
This version of a less spicy chicken wing, makes it ideal for all tastes. The finger licking sauce is perfectly sweet, tangy and slightly spicy. It’s so good. So what makes this recipe so good?
- Delicious for all tastes.
- The finger licking sauce comes together with pantry staples.
- Wings crisp up in the oven.
- Comes together in an hour!
- Recipe can be made outdoors, on the grill.
- Sauce is versatile enough for hearty ribs, chicken and burgers.
- Sauce also perfect for BBQ chicken salads and the BBQ chicken wraps.
- Perfect sauce for a pulled pork recipe in the slow cooker (recipe coming soon.)
Lager Beer BBQ Sauce Recipe
This hero BBQ sauce, adapted from Better Homes and Gardens cookbook, is the star of the recipe. I used Lager beer to start, like a Samuel Adams type beer. From there you add ketchup, sugar and the remainder of the ingredients. It cooks down in about one hour to a near perfect consistency. This sauce is meant to be more on the thinner side rather than a thick consistency. It’s made to be tossed onto the wings, but by no means lacks in flavor. If a Beer BBQ sauce maybe is not your speed, try my Blueberry Bourbon Chipotle BBQ Sauce for a nice change of pace. Additionally, if you prefer something really good and spicy, try my Grilled Asian Style Chicken Wings.
Why use Beer in a BBQ sauce?
The hoppy flavor of beer is imparted in the sauce, it adds a complimentary dimension to the flavor profile . Much like bourbon and whisky, it’s works really well in bbq sauce.
Additionally beer is a great marinade for tenderizing meats. It works so well to tenderize, that in my Two Ingredient Tri-tip Roast recipe, it makes for a tender, delectable Tri tip which you know can be hard to tenderize. If you have not tried this really easy and oh so delicious recipe, it’s a must for grilling season.
How to make the Beer BBQ sauce
What you need for this sauce is a 2 qt dutch oven or small, heavy bottom pot with lid. Next you will combine the following ingredients:
- 1 cup of lager beer
- 1 cup of ketchup
- 1/2 cup of packed brown sugar
- 1/3 cup of white balsamic vinegar (can substitute apple cider vinegar)
- 6 cloves of finely minced garlic
- 1 tbsp of honey
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tbsp of garlic chili sauce (found in Asian aisle of most supermarkets – Huy Fong brand is the most accessible.) NOTE: you can add as much as you want to make the wings spicier.
- 1/2 tsp pepper
- 1/2 tsp kosher salt
Combine all ingredients in the small pot/dutch oven and mix well. Allow to simmer slowly on low heat for about one hour, stirring occasionally. Taste for salt and adjust accordingly. While the sauce is cooking on the stove, it’s time to bake the chicken wings.
How to make Crispy, oven “fried” wings
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Parchment will help the wings to crisp without excess oil and allow them to easily be turned and removed once done. I highly recommend it for crisping the wings.
To prepare the wings, pat excess moisture from the wings using paper towels. Once dried, season well with kosher salt on both sides.
Now place wings on the parchment lined baking sheet and place in preheated oven for 30 minutes. At that time, turn wings and cook an additional 10-15 minutes until crisp and completely done. Internal temperature of the thickest part of a chicken piece should be 165F.
Once they are done, remove from oven and place wings in a large bowl. Add about 1 cup of warm, Beer BBQ Sauce and toss well.
This type of sauce works well with a ranch dressing for dipping because it compliments the flavor of BBQ sauce.
Serve on a platter with extra sauce, some ranch dressing and some carrot and celery sticks.
Enjoy!
Commonly Asked Questions
You want the oven hot! I bake them at 425F to get a crispy result in less time.
Yes, grilling is my preferred method but not always possible. I suggest grilling them “naked” without sauce until just about done. Then baste with Beer BBQ Sauce and continue to turn until they are caramelized with the sauce.
I suggest for crispiness, bake the wings uncovered.
You can serve this with typical carrot, celery sticks with ranch dressing. Add more sauce on the side, because extra sauce is always the best. If you are serving these as main course, I suggest Cole slaw on the side or Mac and cheese. Classic BBQ sides work well.
Absolutely yes. It’s the perfect consistency and flavor profile for pulled pork or chicken.
You can, but it will take a very long time to crisp and you run the risk of the wings not being cooked through. I suggest sticking to a conventional oven for this recipe.
Add more garlic chili sauce. You can add as much as you’d like. The amount in the recipe is very subtle.
After an hour of cooking, most of the alcohol is cooked out of the sauce, but not 100%. According to an article in the Idaho State University website, the longer the food is cooked, the more alcohol is cooked out of the food but there will always be trace amounts left behind.
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Baked Beer BBQ Chicken Wings
Equipment
- rimmed baking sheet
- dutch oven or small pot with lid 2 qt
- parchment paper
Ingredients
Beer BBQ Sauce
- 1 cup lager beer like Samuel Adams
- 1 cup ketchup
- 1/2 cup brown sugar packed
- 1/3 cup white balsamic vinegar or apple cider vinegar
- 6 cloves garlic finely minced
- 1 tbsp honey
- 1 tsp cumin powder
- 1 tsp chile powder
- 1 tsp paprika, smoked
- 1 tbsp garlic chili sauce Asian
- 1/2 tsp salt kosher
- 1/2 tsp pepper black
Chicken wings
- 3 lbs chicken wings split and excess moisture patted dry
Instructions
Beer BBQ Sauce
- Combine all ingredients in a small pot or dutch oven and mix well. Allow to simmer slowly for about one hour, stirring occasionally. Taste for salt and adjust accordingly.
- While the sauce is cooking on the stove, bake the chicken wings.
Chicken Wings
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- TIP: Parchment will help the wings to crisp without excess oil and allow them to easily be turned and removed once done. I highly recommend it for crisping the wings.
- To prepare the wings, pat excess moisture from the wings using paper towels. Once dried, season well with kosher salt on both sides.
- Now place wings on the parchment lined baking sheet and place in preheated oven for 30 minutes. At that time, turn wings and cook an additional 10-15 minutes until crisp and completely done.
- Internal temperature of the thickest part of a chicken piece should be 165F.
- Once they are done, remove from oven and place wings in a large bowl. Add about 1 cup of warm, Beer BBQ Sauce and toss well.
- Serve with extra Beer BBQ Sauce, Ranch dressing, carrot and celery sticks.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
The Baked beer BBQ wings and blueberry lemon cheesecake bars are the best