4 Piece Bbq Wing Dinner Recipe
I was very disappointed with the 4 Piece BBQ Wing Dinner. The wings and potatoes were not hot.
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Ingredients
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BBQ Wings
Crispy Potatoes
Optional Garnish & Serving
Method
BBQ Wings
Preheat and pat wings dry
Preheat the oven to 425°F (220°C). Pat the 4 wing pieces very dry with paper towels — removing surface moisture helps them crisp and stay hot longer.
Season
Toss the dried wings with 1 tablespoon olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika until evenly coated.
Roast
Arrange wings on a rimmed baking sheet lined with foil and a wire rack (if available) spaced apart. Roast in the preheated oven for 25-30 minutes, turning once at 15 minutes, until skin is crisp and juices run clear (internal temp 165°F/74°C). Using a rack helps heat circulate so wings stay hot and crisp.
Finish with BBQ sauce
While wings roast, combine 1/2 cup BBQ sauce and 1 tablespoon butter in a small saucepan over low heat until butter melts and sauce is warmed (about 2-3 minutes). When wings are done, transfer to a bowl, pour the warmed BBQ sauce over them, and toss to coat evenly. Return them to the hot oven for 2-3 minutes to set the glaze and ensure they are piping hot when served.
Crispy Potatoes
Par-cook potatoes
While the oven preheats and/or when starting the wings, par-cook the halved baby potatoes so they finish crisp and hot. Place potatoes in a pot, cover with cold water and a pinch of salt, bring to a boil and simmer 8-10 minutes until just fork-tender but not falling apart. Drain well and let steam dry 1-2 minutes.
Season and roast
Toss the drained potatoes with 1 tablespoon olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp chopped rosemary (or 0.5 tsp dried). Spread on a baking sheet in a single layer. Place in the same 425°F (220°C) oven (you can roast with the wings on a separate rack) and roast for 20-25 minutes, turning once, until edges are golden and crisp. Timing is coordinated so potatoes finish while wings are glazing—if potatoes finish early, keep warm at 200°F (95°C) in the oven.
Crisp-up if needed
If you want extra crispness at the end, broil the potatoes for 1-2 minutes while watching closely, then remove and let rest 1 minute so they remain hot.