Super Bowl Honey Barbecue Wings
Super Bowl Honey Barbecue Wings
1 large package of chicken drummettes
1 tbsp. seasoning salt
1 tbsp. pepper
1 tsp. garlic powder
4 oz. hot sauce
3 oz. honey
1 (16 oz.) barbecue sauce (*any regular barbecue sauce from your local grocery store)
Pre-heat oven to 350 degrees. Rinse and pat dry the drummettes. In a baking dish, line up the drummettes so they are in an even layer. Sprinkle with salt and pepper on both sides of all the drummettes; cover the dish with aluminum foil and bake for 30-40 minutes. Combine remaining ingredients and top the chicken with the mixture evenly; bake for an additional 10-12 minutes uncovered. Serve.
*Johnna’s tip: Super Bowl! Super Bowl! Super Bowl! Ideas all around;-) Wings are a must have at any Super Bowl party and there are so many variations that you can use. There’s teriyaki, barbecue, honey barbecue, sweet and sour, buffalo…you get the picture. What better time to experiment with these different ideas than the Super Bowl?!
1 large package of chicken drummettes
1 tbsp. seasoning salt
1 tbsp. pepper
1 tsp. garlic powder
4 oz. hot sauce
3 oz. honey
1 (16 oz.) barbecue sauce (*any regular barbecue sauce from your local grocery store)
Pre-heat oven to 350 degrees. Rinse and pat dry the drummettes. In a baking dish, line up the drummettes so they are in an even layer. Sprinkle with salt and pepper on both sides of all the drummettes; cover the dish with aluminum foil and bake for 30-40 minutes. Combine remaining ingredients and top the chicken with the mixture evenly; bake for an additional 10-12 minutes uncovered. Serve.
*Johnna’s tip: Super Bowl! Super Bowl! Super Bowl! Ideas all around;-) Wings are a must have at any Super Bowl party and there are so many variations that you can use. There’s teriyaki, barbecue, honey barbecue, sweet and sour, buffalo…you get the picture. What better time to experiment with these different ideas than the Super Bowl?!
Picture source: http://www.foxspizzadenver.com/menu/index.htm
Category: chicken, finger-foods, main dish
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
If you enjoyed this article, subscribe to receive more just like it.
