Flathead Cherry BBQ Sauced Chicken Wings

When you have a blog and an online cooking show, one of the things that you learn to cope with quickly is what the heck to do with all that food that you’ve made.  Mr. Stacy and I don’t have children of our own.  However, it doesn’t stop me from exercising my tendency to be generous by inviting friends over to help with the post production food party.  And tonight was no exception.  The really nice thing is that you are surrounding yourself with people that will give you their most honest feedback, because they know that’s what I’m looking for.  So game night meets BBQ night resulted in a most happy bunch of foodies.

Dining table with bbq chicken wings, coleslaw, bread, and beer cheese with brats, presented on enamled tin plates and bowls.
Post production Lunch

I made up a big pitcher of my bourbon coolers and coleslaw to go with the game day spread.  The overall winner of the afternoon was the beer cheese dip.  I really wished I had been able to make up some soft pretzel bites to go with it, but the French bread was an acceptable substitute.

Speaking of substitutes, I love to use local ingredients.  Showcasing their unique flavors and supporting the local businesses is something I adore.  If you can’t find the exact same thing I use, don’t sweat it.  Just use whatever you happen have or use your own local ingredients and make it something special to you.

Flathead Cherry BBQ Sauced Chicken Wings

BBQ Sauce

  • 1/2 C fine chopped shallots
  • 2 cloves minced garlic
  • 2 Tbsp olive oil
  • 2 C Flathead Cherries or other berries
  • 1/2 C molasses
  • 3 Tbsp honey
  • 3 Tbsp brown sugar
  • 1/4 C apple cider vinegar
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp Ancho chili powder

Sautee shallots and garlic in olive oil over a medium heat until shallots are soft, about 7 minutes.  Place cherries, and remaining ingredients into pot and bring to a simmer.  Cover and simmer for about 10 minutes.  Using a submersible blender, or pour into a blender, and puree till smooth.  Return to heat and simmer about 30 more minutes or till it reaches desired thickness.

Keep warm until ready to sauce wings.  Put any left over sauce into a mason jar and refrigerate.

Chicken Wings

  • 2 lbs of bone in chicken wings, segmented, no tips
  • 3 Tbsp brown sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp oregano

Wash and pat dry wings and set aside.  Mix brown sugar and spices together.  Dump spices over wings and rub to coat evenly.  Cover and place into refrigerator for 30 minutes.

Preheat oven to 400.  Cover a sheet pan with foil and spray with non-stick coating.  Arrange wings on pan, make sure they aren’t touching.  Bake for 40 minutes, flip half way through.

Carefully transfer wings to a metal or glass mixing bowl, pour over about a half cup of hot BBQ sauce and carefully toss to coat.  Serve hot.

BBQ Chicken wings with a side of coleslaw on a red enameled tin plate
Flathead Cherry BBQ chicken wings

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