I made these oven-roasted chicken wings with a fabulous spicy BBQ recipe from the Ball website. The sauce is packed with flavour and I can’t wait to use it in a variety of ways. I immediately thought of chicken wings because I haven’t done a recipe here before, and I mean who doesn’t like a good BBQ chicken wing?
This kind of food is perfect for summer and entertaining. Apart from the barbecue sauce, which takes a little time to make, once you have it on hand, you simply baste the chicken and bang it in the oven for 40 minutes until caramelized and cooked through. You could do legs, thighs or wings too, or a mix of all three.
I know a lot of recipes call for an overnight marinade and by all means, do this. I rarely seem to get that level of planning together, so I coated it for the time it took to preheat my oven and this also helped bring the chicken to room temperature. I made a quick and easy dip with creme fraiche and chives to serve on the side, but the wings are equally as delicious on their own.
The best part about the Ball water bath method is you can store your preserve in the cupboard for up to a year. This makes weekday dinners a cinch going forward.
*Cooks Notes ~ I halved this recipe which yielded just over two 500ml wide-mouth Ball jars. I kept the same quantity of garlic as for the full recipe, and only added one teaspoon of nutmeg as I’m a little wary of this ingredient.
Recipe for Barbecue Sauce
20 cups chopped cored peeled tomatoes (about 21 medium)
2 cups finely chopped onions (about 3 to 4 medium)
3 cloves garlic, finely chopped
1 Tbsp hot pepper flakes
1 Tbsp celery seeds
1-1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 Tbsp salt
1-1/2 Tbsp ground mace or nutmeg
1 Tbsp dry mustard
1 tsp ground ginger
1 tsp ground cinnamon
3 (16 oz) pint glass preserving jars with lids and bands
COMBINE tomatoes, onions, garlic, hot pepper flakes and celery seeds in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables are soft, about 30 minutes.
TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid and pulp. This can also be done using a food mill. Discard solids.
RETURN liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger and cinnamon. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- Quantity of free-range chicken wings you require (I used 8)
- Enough barbecue sauce to coat the wings and baste
- Chopped spring onions/scallions to garnish
Preheat your oven to 180C or 350F and line a baking tray with foil or baking paper.
Roast the basted chicken wings for 35 – 40 minutes until starting to caramelize on the outside and cooked through. Baste the wings at least once during the cooking process.
Serve on a platter with chopped spring onions scattered over and a creme fraiche dip on the side.
Creme fraiche and chive dip
- 250gm (1 cup) creme fraiche (or sour cream)
- small bunch of fresh chines (about 15gm) finely snipped
- pinch of salt and a good few grinds of black pepper
- 2 Tbsp mayonnaise
- 1tsp Italian white wine vinegar (optional)
Mix all the above ingredients and adjust seasonings to taste. I find a small splash of good quality Italian white wine vinegar livens it up but its totally optional. I also like to add a lot of chives.
*Disclaimer ~ This post is sponsored by Ball Jars
For my other Ball Jar Preserving recipes:
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