Monthly Morsel: Dutch Oven BBQ Wings

I LOVE BBQ wings … and so do my kiddos, but going out for dinner is expensive for a growing family, so we don’t eat them often. I have always wanted to try making restaurant quality wings while camping, so I did some research and found a winner of a recipe, which I modified a bit!

I really wanted to cook these over a fire, but since it’s still the dead of winter here in Pennsylvania I decided to pull out my Lodge Dutch Oven (the kind without “feet”) and use the Vermont Castings wood burner in our living room! (As an aside, this stove was by far my best Craigslist find ever … we paid $300 for a $1,500 stove!)

 

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Ingredients:

4-5 lbs. chicken wings
1 & 1/2 cup ketchup (if you want to tone down the spices, add more ketchup)
1 cup white vinegar
3/4 cup molasses
3/4 cup honey
3 teaspoon liquid smoke
1 & 1/2 teaspoon salt
1 & 1/2 teaspoon black pepper
3/4 teaspoon paprika
3/4 teaspoon chili powder
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
Oil for frying

Step 1: Make sure the wings are completely defrosted and pat dry with paper towels.

Step 2: Heat oil to at least 300 degrees and deep fry about 1.5 lbs. of wings at a time for 14 minutes a batch.

Step 3: While the wings are deep frying, combine all the remaining ingredients to create the honey barbecue sauce.

Step 4: Once you have finished frying the wings, discard the oil (we poured it into a bowl to cool; be extremely careful with the hot oil!) and lower the temperature of the dutch oven (I did this by adding a cooling rack under the dutch). Add the barbecue sauce and simmer until the sauce begins to thicken.

Step 5: Add the cooked wings back to the dutch and simmer for 10-15 minutes to reheat the wings and coat them with sauce.

Step 6: Get napkins ready because it’s time to dig in!