Barbecued Chicken Wings

chef.jackson's picture

Dec. 03, 2011


Chicken wings 3 Pound
Shortening 2 Tablespoon
Beef gravy 10 1/4 Ounce (Franco American)
Ketchup 1/4 Cup (4 tbs)
Hot pepper sauce 1 1/2 Teaspoon
Brown sugar 1 Teaspoon
Vinegar 1/2 Teaspoon
Cooked rice 4 Cup (64 tbs)



1. In a large casserole or Dutch oven, heat the shortening.

2. When the fat is hot but not smoking, add the chicken wings and saute them until they are evenly golden brown.

3. In a bowl, combine the gravy, ketchup, hot pepper sauce, sugar and vinegar. Blend well, stirring until sugar dissolves.

4. Pour the gravy over the chicken wings and stir to coat.

5. Reduce the heat, cover the casserole with a tight fitting lid and allow the chicken wings to simmer in the sauce for about 30 minutes, stirring occasionally to prevent them from burning.


6. Serve the Barbecued Chicken Wings over hot cooked rice.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 760Calories from Fat 181

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 453 mg18.88%

Total Carbohydrates 59 g19.7%

Dietary Fiber %

Sugars 5 g

Protein 79 g158%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet