Hello. So I bet you are trying to find the best barbecue chicken recipe. Well, let me help you conquer this quest and give you some tips, suggestions, and a great recipe that chefs around the world have been keeping under wraps. There are only a few steps and secrets to making the best barbecue sauce, and it’s not only delicious, but fun and easy too. The first step is the sauce.
Yield 1/2 qt (1.5 lt)
1 onion in small dice
3 garlic cloves, peeled and minced
1 ounce vegetable oil
1 ounce red wine vinegar
½ oz chicken broth
1 ounce brown sugar
¼ ounce honey
1 ounce dry mustard
1 can of plum tomatoes
salt and pepper to taste
1 tablespoon cayenne pepper
Step 1: Okay, so the first thing you want to do is sweat the onions and garlic in the oil (sweat means translucent or change cooler) for about 5 minutes.
Step 2. Add your red wine and chicken broth and reduce by half
Step 3. Add the rest of the ingredients and cook for 45 minutes over medium heat. After 45 minutes, remove the pan from the heat and with a hand blender blend the sauce, this helps to crumble and blend the plum tomatoes. Add salt and pepper to taste. And hit!!! There’s their award-winning homemade sauce.
Ok, now for your chicken, it’s all up to you, I personally like to eat chicken wings.
If you want good crispy chicken wings, follow my instructions.
First preheat your oven to 450 for 10 minutes. After the ten minutes, cook the chicken in the oven with oil, salt, and pepper for 20 minutes, then remove the chicken from the oven. And let sit for 5 minutes (note the chicken isn’t fully cooked in this step, I’m doing this method to get the skin crispy), now turn the oven down to 300, put the chicken back in the oven and cook for approximately 45 minutes.
This technique is called flash firing or shock firing. The first step in speed cooking is to extract the fluids and liquids very quickly from the outer skin to make it crisp. And the second step of shock cooking is slow cooking the meat to help keep it nice and juicy and tender. So when you’re finally done cooking, you’ll have a nice piece of chicken that has crispy skin on the outside but juicy, tender meat on the inside.