Appetizers | Grilling | Summer
Strawberry Rhubarb BBQ Wings
I’m giving BBQ a slight makeover and then loading it up on chicken wings. These Strawberry Rhubarb BBQ Wings are the perfect summer dish. They’re sweet, tangy, slightly spicy and so delicious! You can really use the sauce for so many different proteins. Try it with salmon or with pulled pork for sandwiches!
Strawberry Rhubarb BBQ Wings
A sweet and spicy homemade barbecue sauce made with strawberries and rhubarb. Strawberry Rhubarb BBQ Wings are the perfect appetizer or entrée for any meal!
Servings: 6
Equipment
- Saucepan
- Blender or food processor
- Grill or grill pan
Ingredients
Wings:
- 1 pound chicken wings
- 2 tablespoons canola oil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon cayenne pepper
- ½ teaspoon chili flakes
Sauce:
- 1 tablespoon canola oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon red chili flakes
- 1 cup ketchup
- ⅓ cup molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons spicy brown mustard
- 2 tablespoons honey
- ½ teaspoon hot sauce such as Tabasco
- 1 cup sliced fresh strawberries
- ¾ cup sliced fresh rhubarb
Instructions
- Toss the chicken wings with the oil and seasonings to evenly combine. Cover with plastic wrap and allow to chill for at least 30 minutes in the fridge. Remove from fridge and allow to sit at room temperature for a bit before grilling.
- Heat a medium pot over medium-high heat. Add the oil and heat until hot and just beginning to smoke. Throw in the onions and garlic and sauté for about 5 minutes until translucent and just beginning to caramelize. Season with salt, pepper, chili powder, chili flakes and cayenne pepper. Cook for another minute or two and then addd in the remaining ingredients. Cook until it boils rapidly and then lower the flame. Simmer for about 30 to 35 minutes or until it has reduced slightly and has thickened significantly. Remove from heat and allow to cool for at least 15 minutes. Pour the sauce into a food processor or blender and blend until smooth.
- Fire the outdoor grill or a stovetop grill pan over medium/heat. Cook the wings for about 15 minutes, turning often, or until the juices run clear when inserted with a wooden skewer. Each time you turn the chicken wings, brush with the sauce we worked so hard making. Continue cooking, rotating and basting with BBQ sauce as you turn. Serve immediately. Leftover sauce can be stored in airtight container in the fridge for up to 6 weeks. Enjoy!
