Finger Lickin' Oven Barbecue Chicken
photo by I'mPat
- Ready In:
- 1hr 15mins
- 3 -4 lbs chicken pieces
- 1 small onion, chopped
- 1 cup ketchup
- 3⁄4 cup water
- 1⁄4 cup apple cider vinegar
- 2 tablespoons buffalo wing sauce (I use Ken's brand)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons prepared yellow mustard, well rounded
- 2 teaspoons minced garlic
- 1 tablespoon brown sugar
- 1 tablespoon canola oil
- Pour canola oil into a large frying pan and heat over medium heat.
- Add chicken pieces and brown well.
- Remove chicken and place in a 9x13-inch baking pan.
- Preheat oven to 350°F.
- Add onion to the frying pan and stir well; scraping up and brown bits from the chicken.
- Sauté about 2 minutes.
- Meanwhile, in a mixing bowl combine remaining sauce ingredients and stir to mix well.
- Pour sauce mixture into frying pan with onion and stir to combine.
- Simmer sauce for 15-20 minutes to allow the flavors to blend.
- Pour over chicken, then flip pieces so that both sides of the chicken get coated with sauce.
- Bake chicken for 30 minutes or until juices run clear.
- Note: If you double the sauce so you have enough for extra dipping, make sure you only pour 1/2 over the chicken before baking. The remainder of the sauce can simmer gently while the chicken bakes.
Questions & Replies
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Wow - this is just so delicious.I used whole chicken breasts and put everything straight into the baking dish. They were cooked to perfection in 30 minutes and the sauce is fabulous. We don't get buffalo wing sauce here and I have no idea what it tastes like to added some maple flavoured seed mustard to the sauce ingredients - I have had a pre dinner sample but will put this chicken along side a green salad for dinner tonight.
We really loved this oh so moist chicken (I used 4 small chicken breasts with bone in [total weight 980 grams] and cooked as directed but allowed 40 minutes to cook through and they were perfectly moist and I still had a heap of sauce to put over the chicken. Also I did prep it up to the point of having to go into the oven 4 hours ahead of the time (was in the fridge for 3 1/2 hours and took out for the last 1/2 hour before putting it into the oven, so that may have determined it taking longer to cook, Thank you Buggsy Mate, made for Aussie/Kiwi Recipe Swap #64 May 2012.
The chicken lovers that we are loved this one. My kind of recipe! This came together just as I expected and made for awesome chicken. Definitely a crowd pleaser too, and so on my summer menu. Know it's going to be a winner with family and friends. Served on a white platter makes for great presentation - and the plus is it tastes as good as it looks. A wonderful choice for the AUZ/NZ Swap.
Tasty! I used the sauce in this recipe for barbecue chicken in the crock pot. Let a couple chicken breasts cook in the sauce on low for about 6 hours and then shredded the meat to put on deli rolls. Turned out great! I added a little bit of liquid smoke to give it more of that bbq flavor. Thanks for posting!
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