I normally roast my wings in my Char-Broil Big Easy or grill them over charcoal, so I was a little skeptical about this recipe for drunken BBQ chicken wings where the wings are slow-cooked in a Dutch oven. But, to my surprise, the final result was incredibly tasty and oh-so-tender. You’ll love the BBQ sauce on these wings. It’s a very traditional ketchup-based sauce with beer added in for a nice change.
Broiler Time
To get a little crisp and color, I put the wings under the broiler for a few minutes after they were completely cooked. You can also cook these wings in a crockpot. You’ll still want to brown them under the broiler a bit before serving. Or better yet, toss them on a hot grill for a bit.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
- Leak-proof Cap: Our condiment squeeze bottles are…
- Food-Grade BPA-Free Plastic: Durable squirt…
Also try my dragon fire wings!
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Drunken BBQ Wings
Equipment
Ingredients
For the wings
- 2-3 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 bottle beer
- 2 tablespoons your favorite BBQ rub
For the BBQ sauce
- 1 ½ cup brown sugar packed
- 1 ¼ cup ketchup
- ½ cup white vinegar
- ½ cup beer
- 2 teaspoons prepared yellow mustard
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried red pepper flakes
Instructions
- Preheat your oven to 325 F.
- Cover the bottom of a large Dutch oven with the wings. Sprinkle with the BBQ rub. Add another layer of wings and rub until all of the wings are in the pot.
- Slowly add the bottle of beer to the pot.
- Cover the pot with foil (unless yours has a very tight-fitting lid) and add the lid.
- Place in oven for about an hour or until the chicken is done, but not quite falling off the bone.
- Meanwhile, make the BBQ sauce by combining the remaining ingredients in a small pot over medium heat. Whisk to combine. Bring to a boil, reduce to a simmer and continue simmering for 10 minutes. Remove from heat until ready to use.
- Remove pot from oven. Transfer wings to a rack over a baking pan.
- Baste wings with the sauce. Place under broiler for a few minutes until starting to brown.
- Flip wings, baste again, and place back under the broiler for a minute.
- Flip wings one more time, baste, and place under broiler until they are the color you desire.
- Serve with your favorite dipping sauce.
- To make these wings in a crockpot, follow the directions above, except layer the wings in the bottom of a crockpot. Cover and cook on low 5-6 hours.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more