BBQ Chilli Chicken Wings: Prepare to ditch the cutlery and embrace the delicious mess! These aren’t your average wings; we’re talking about a flavour explosion that will have you licking your fingers and reaching for seconds (and thirds!). Imagine succulent chicken wings, perfectly crispy on the outside, coated in a sticky, smoky, and subtly spicy BBQ chilli glaze. Are you drooling yet?
Chicken wings, in their various forms, have become a staple at gatherings and game nights across the globe. While their exact origins are debated, the modern iteration of the chicken wing, often deep-fried and sauced, gained popularity in the United States in the 1960s. Our BBQ Chilli Chicken Wings recipe takes this classic comfort food to a whole new level, infusing it with the rich, smoky flavours of barbecue and a gentle kick of chilli.
What makes these wings so irresistible? It’s the perfect balance of sweet, spicy, and savoury. The BBQ sauce provides a sweet and smoky base, while the chilli adds a delightful warmth that lingers on the palate. The crispy skin gives way to tender, juicy meat, creating a textural symphony in every bite. Plus, let’s be honest, there’s something inherently fun and satisfying about eating wings with your hands! Whether you’re hosting a party, watching the game, or simply craving a flavourful and satisfying snack, these BBQ Chilli Chicken Wings are guaranteed to be a crowd-pleaser.
Ingredients:
- 2.5 lbs Chicken Wings, separated at the joints
- 1 tbsp Olive Oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 Red Bell Pepper, finely chopped
- 1 Green Bell Pepper, finely chopped
- 1 Jalapeño Pepper, seeded and minced (optional, for extra heat)
- 1 lb Ground Chicken
- 1 (28 oz) can Crushed Tomatoes
- 1 (15 oz) can Tomato Sauce
- 1 (15 oz) can Kidney Beans, rinsed and drained
- 1 (15 oz) can Black Beans, rinsed and drained
- 1 (15 oz) can Corn, drained
- 2 tbsp Chili Powder
- 1 tbsp Smoked Paprika
- 1 tbsp Cumin
- 1 tsp Dried Oregano
- 1/2 tsp Cayenne Pepper (optional, for extra heat)
- 1/4 tsp Ground Cinnamon
- 1/4 cup BBQ Sauce (your favorite brand)
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Brown Sugar
- Salt and Black Pepper to taste
- Optional Garnishes: Chopped Cilantro, Sour Cream, Shredded Cheddar Cheese, Green Onions
Preparing the Chicken Wings:
- Preheat your oven to 400°F (200°C). This high heat will help the wings get nice and crispy.
- Prepare the chicken wings. If your wings are whole, use a sharp knife or kitchen shears to separate them at the joints into drumettes and wingettes. Discard the wing tips or save them for making chicken stock.
- Season the wings generously. In a large bowl, toss the chicken wings with 1 tablespoon of olive oil, salt, and black pepper. Make sure each wing is evenly coated. You can also add a little bit of chili powder or smoked paprika at this stage for extra flavor.
- Arrange the wings on a baking sheet. Line a baking sheet with parchment paper for easy cleanup. Arrange the wings in a single layer, making sure they are not overcrowded. Overcrowding will steam the wings instead of roasting them.
- Bake the wings. Bake the wings in the preheated oven for 30-40 minutes, or until they are cooked through and the skin is crispy and golden brown. Flip the wings halfway through the cooking time to ensure even browning. The internal temperature of the chicken should reach 165°F (74°C).
Making the BBQ Chili:
- Sauté the aromatics. While the wings are baking, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, red bell pepper, green bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until the vegetables are tender.
- Brown the ground chicken. Add the ground chicken to the pot and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease.
- Add the tomatoes and sauces. Stir in the crushed tomatoes, tomato sauce, kidney beans, black beans, and corn.
- Add the spices. Add the chili powder, smoked paprika, cumin, dried oregano, cayenne pepper (if using), and ground cinnamon. Stir well to combine.
- Simmer the chili. Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
- Add the BBQ sauce, vinegar, and brown sugar. Stir in the BBQ sauce, apple cider vinegar, and brown sugar. Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to your liking.
Combining the Wings and Chili:
- Add the baked chicken wings to the chili. Once the chicken wings are cooked and the chili has simmered, gently add the wings to the pot of chili. Stir to coat the wings evenly with the chili sauce.
- Simmer the wings in the chili. Continue to simmer the wings in the chili for another 10-15 minutes, allowing the flavors to meld together and the wings to absorb some of the chili sauce.
Serving the BBQ Chili Chicken Wings:
- Serve hot. Serve the BBQ chili chicken wings hot, garnished with your favorite toppings, such as chopped cilantro, sour cream, shredded cheddar cheese, and green onions.
- Consider serving with sides. These wings are great on their own, but you can also serve them with sides like cornbread, coleslaw, or a simple salad.
Tips and Variations:
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level of the chili. If you prefer a milder chili, omit the jalapeño and cayenne pepper altogether.
- Bean Variations: Feel free to use different types of beans in the chili, such as pinto beans, great northern beans, or cannellini beans.
- Vegetarian Option: To make this recipe vegetarian, omit the ground chicken and add more beans or vegetables, such as diced zucchini, carrots, or mushrooms.
- Slow Cooker Option: You can also make this recipe in a slow cooker. Brown the ground chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked chicken wings to the slow cooker during the last 30 minutes of cooking time.
- Grilling the Wings: For a smoky flavor, you can grill the chicken wings instead of baking them. Grill the wings over medium heat for about 20-25 minutes, turning occasionally, until they are cooked through and the skin is crispy.
- Air Fryer Option: Air frying the wings is another great way to get them crispy. Preheat your air fryer to 400°F (200°C). Arrange the wings in a single layer in the air fryer basket and cook for 15-20 minutes, flipping halfway through, until they are cooked through and the skin is crispy.
- Make Ahead: The chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the chili before adding the cooked chicken wings.
- Freezing: The chili can also be frozen for up to 2 months. Thaw the chili in the refrigerator overnight before reheating. It’s best to add freshly cooked wings when serving after freezing the chili base.
- Wing Sauce Alternatives: While this recipe uses BBQ sauce, you can experiment with other wing sauces like buffalo sauce, teriyaki sauce, or honey garlic sauce. Just add the sauce to the chili during the last 15 minutes of simmering.
- Adding Beer: For a richer flavor, add a bottle of your favorite beer to the chili while it’s simmering. A dark beer like a stout or porter works well.
- Using Chicken Thighs: If you prefer, you can use boneless, skinless chicken thighs instead of wings. Cut the thighs into bite-sized pieces and add them to the chili along with the other ingredients.
- Serving as a Dip: This BBQ chili chicken wing mixture can also be served as a dip with tortilla chips or vegetables. Simply shred the chicken wings after they have simmered in the chili and serve the mixture warm.
- Adding Liquid Smoke: For an extra smoky flavor, add a teaspoon of liquid smoke to the chili while it’s simmering.
- Using Different Types of Tomatoes: You can use different types of canned tomatoes in the chili, such as diced tomatoes, stewed tomatoes, or fire-roasted tomatoes.
- Adding Vegetables: Feel free to add other vegetables to the chili, such as diced carrots, celery, or zucchini.
- Using Fresh Herbs: Add fresh herbs like cilantro, parsley, or thyme to the chili for a brighter flavor.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.
- Calories: Approximately 450-550 per serving
- Protein: 40-50g
- Fat: 25-35g
- Carbohydrates: 30-40g
- Fiber: 8
Conclusion:
So there you have it! These BBQ chilli chicken wings are more than just a recipe; they’re a flavor explosion waiting to happen. I truly believe this is a must-try recipe for anyone who loves that perfect balance of sweet, smoky, and spicy. The combination of the tangy BBQ sauce with the fiery kick of chilli creates an irresistible taste that will have everyone reaching for seconds (and thirds!).
Why is this a must-try? Because it’s incredibly easy to make, requires minimal ingredients you probably already have in your pantry, and delivers maximum flavor. Forget ordering takeout; these wings are restaurant-quality, but without the hefty price tag or the mystery ingredients. Plus, the satisfaction of creating something so delicious from scratch is simply unbeatable.
But the fun doesn’t stop there! These BBQ chilli chicken wings are incredibly versatile. Serve them as a crowd-pleasing appetizer at your next game day gathering, or make them the star of your next BBQ. They’re also fantastic as a quick and easy weeknight dinner. Pair them with some creamy coleslaw, crispy fries, or a refreshing salad for a complete and satisfying meal.
Looking for variations? Go ahead and experiment! If you prefer a milder flavor, reduce the amount of chilli powder or use a milder chilli sauce. For an extra layer of smokiness, try adding a dash of liquid smoke to the marinade. And if you’re feeling adventurous, why not try grilling the wings instead of baking them? The possibilities are endless!
Here are a few serving suggestions to get you started:
- Classic Combo: Serve with celery sticks, carrot sticks, and blue cheese or ranch dressing.
- BBQ Feast: Pair with corn on the cob, potato salad, and baked beans for a complete BBQ experience.
- Spicy Fiesta: Serve with guacamole, salsa, and tortilla chips for a Mexican-inspired feast.
- Asian Fusion: Drizzle with sesame oil and sprinkle with sesame seeds and chopped green onions for an Asian twist.
Don’t be afraid to get creative and customize this recipe to your own taste preferences. That’s the beauty of cooking it’s all about experimenting and finding what you love!
I’m so confident that you’ll love these BBQ chilli chicken wings as much as I do. They’re the perfect combination of sweet, spicy, and smoky, and they’re guaranteed to be a hit with everyone who tries them.
So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to create some seriously delicious wings. I can’t wait to hear what you think!
I truly encourage you to try this recipe. Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what sides you served them with, and most importantly, how much you enjoyed them! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking, and enjoy your amazing BBQ chilli chicken wings!
BBQ Chilli Chicken Wings: The Ultimate Recipe for Flavor
Crispy baked chicken wings simmered in a flavorful BBQ chili with ground chicken, beans, corn, and a blend of spices. A hearty and delicious meal!
Ingredients
- 2.5 lbs Chicken Wings, separated at the joints
- 2 tbsp Olive Oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 Red Bell Pepper, finely chopped
- 1 Green Bell Pepper, finely chopped
- 1 Jalapeño Pepper, seeded and minced (optional, for extra heat)
- 1 lb Ground Chicken
- 1 (28 oz) can Crushed Tomatoes
- 1 (15 oz) can Tomato Sauce
- 1 (15 oz) can Kidney Beans, rinsed and drained
- 1 (15 oz) can Black Beans, rinsed and drained
- 1 (15 oz) can Corn, drained
- 2 tbsp Chili Powder
- 1 tbsp Smoked Paprika
- 1 tbsp Cumin
- 1 tsp Dried Oregano
- 1/2 tsp Cayenne Pepper (optional, for extra heat)
- 1/4 tsp Ground Cinnamon
- 1/4 cup BBQ Sauce (your favorite brand)
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Brown Sugar
- Salt and Black Pepper to taste
- Optional Garnishes: Chopped Cilantro, Sour Cream, Shredded Cheddar Cheese, Green Onions
Instructions
- Preheat your oven to 400°F (200°C).
- If your wings are whole, use a sharp knife or kitchen shears to separate them at the joints into drumettes and wingettes. Discard the wing tips or save them for making chicken stock.
- In a large bowl, toss the chicken wings with 1 tablespoon of olive oil, salt, and black pepper. Make sure each wing is evenly coated. You can also add a little bit of chili powder or smoked paprika at this stage for extra flavor.
- Line a baking sheet with parchment paper for easy cleanup. Arrange the wings in a single layer, making sure they are not overcrowded.
- Bake the wings in the preheated oven for 30-40 minutes, or until they are cooked through and the skin is crispy and golden brown. Flip the wings halfway through the cooking time to ensure even browning. The internal temperature of the chicken should reach 165°F (74°C).
- While the wings are baking, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, red bell pepper, green bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until the vegetables are tender.
- Add the ground chicken to the pot and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease.
- Stir in the crushed tomatoes, tomato sauce, kidney beans, black beans, and corn.
- Add the chili powder, smoked paprika, cumin, dried oregano, cayenne pepper (if using), and ground cinnamon. Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
- Stir in the BBQ sauce, apple cider vinegar, and brown sugar. Taste and adjust the seasoning as needed, adding more salt, pepper, or spices to your liking.
- Once the chicken wings are cooked and the chili has simmered, gently add the wings to the pot of chili. Stir to coat the wings evenly with the chili sauce.
- Continue to simmer the wings in the chili for another 10-15 minutes, allowing the flavors to meld together and the wings to absorb some of the chili sauce.
- Serve hot, garnished with your favorite toppings, such as chopped cilantro, sour cream, shredded cheddar cheese, and green onions.
- Consider serving with sides like cornbread, coleslaw, or a simple salad.
Notes
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level of the chili. If you prefer a milder chili, omit the jalapeño and cayenne pepper altogether.
- Bean Variations: Feel free to use different types of beans in the chili, such as pinto beans, great northern beans, or cannellini beans.
- Vegetarian Option: To make this recipe vegetarian, omit the ground chicken and add more beans or vegetables, such as diced zucchini, carrots, or mushrooms.
- Slow Cooker Option: You can also make this recipe in a slow cooker. Brown the ground chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked chicken wings to the slow cooker during the last 30 minutes of cooking time.
- Grilling the Wings: For a smoky flavor, you can grill the chicken wings instead of baking them. Grill the wings over medium heat for about 20-25 minutes, turning occasionally, until they are cooked through and the skin is crispy.
- Air Fryer Option: Air frying the wings is another great way to get them crispy. Preheat your air fryer to 400°F (200°C). Arrange the wings in a single layer in the air fryer basket and cook for 15-20 minutes, flipping halfway through, until they are cooked through and the skin is crispy.
- Make Ahead: The chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the chili before adding the cooked chicken wings.
- Freezing: The chili can also be frozen for up to 2 months. Thaw the chili in the refrigerator overnight before reheating. It’s best to add freshly cooked wings when serving after freezing the chili base.
- Wing Sauce Alternatives: While this recipe uses BBQ sauce, you can experiment with other wing sauces like buffalo sauce, teriyaki sauce, or honey garlic sauce. Just add the sauce to the chili during the last 15 minutes of simmering.
- Adding Beer: For a richer flavor, add a bottle of your favorite beer to the chili while it’s simmering. A dark beer like a stout or porter works well.
- Using Chicken Thighs: If you prefer, you can use boneless, skinless chicken thighs instead of wings. Cut the thighs into bite-sized pieces and add them to the chili along with the other ingredients.
- Serving as a Dip: This BBQ chili chicken wing mixture can also be served as a dip with tortilla chips or vegetables. Simply shred the chicken wings after they have simmered in the chili and serve the mixture warm.
- Adding Liquid Smoke: For an extra smoky flavor, add a teaspoon of liquid smoke to the chili while it’s simmering.
- Using Different Types of Tomatoes: You can use different types of canned tomatoes in the chili, such as diced tomatoes, stewed tomatoes, or fire-roasted tomatoes.
- Adding Vegetables: Feel free to add other vegetables to the chili, such as diced carrots, celery, or zucchini.
- Using Fresh Herbs: Add fresh herbs like cilantro, parsley, or thyme to the chili for a brighter flavor.
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