This week on “Dear Test Kitchen,” Josh shares his go-to method for making wings for a crowd. Hint: it involves the oven, a delicious dry-rub, and a tangy-sweet barbecue sauce. GET THE RECIPE â–şâ–ş
INGREDIENTS
For the chicken wings:
2 teaspoons dried oregano
2 teaspoons dried thyme
1.5 tablespoons smoked salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried coriander
4 pounds chicken wings
For the barbecue sauce:
1 large sweet onion, cut into rings, 1/2 inch thick
12 ounces cherry tomatoes, cut in half
1 teaspoon Frank’s Red Hot Sauce
2 tablespoons molasses
3 tablespoons dark brown sugar
2 tablespoons honey
3 tablespoons tomato paste
1 teaspoon granulated garlic
1/4 cup cider vinegar
1 1/2 teaspoons smoked salt
1/4 teaspoon chili powder
1/4 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon liquid smoke
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