bbq sauce

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bbq chicken wing rice bowl with cilantro red onion and lime
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BBQ Chicken Wing Rice Bowl

Crispy BBQ chicken wings served over fluffy rice with fresh toppings and lime.

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1. Preheat oven to 425°F. Pat dry 2 lb chicken wings, separate at joints. 2. Toss wings with 1 tbsp olive oil and 1 tsp salt. Arrange in single layer on baking sheet. 3. Roast wings 40 minutes, flipping halfway, until skin is crispy and internal temp 175°F. 4. Warm 0.5 cup BBQ sauce in small saucepan over low heat. 5. Toss roasted wings with BBQ sauce until coated. 6. Prepare 3 cups cooked white rice. 7. Divide rice into bowls. Top with BBQ wings. 8. Garnish with 0.25 cup diced red onion and 2 tbsp chopped cilantro. 9. Finish with a squeeze of fresh lime juice.

  • Chicken wings

  • Olive oil

  • Salt

  • BBQ sauce

  • White rice

  • Red onion

  • Cilantro

  • Lime juice

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bbq chicken pasta bake with smoked gouda cheese
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BBQ Chicken Wing Pasta Bake with Smoked Gouda

Shredded chicken, smoky Gouda, and BBQ sauce baked into a cheesy pasta dinner.

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1. Preheat oven to 375°F. 2. Remove skin and shred meat from 1 lb leftover chicken wings. 3. Cook 8 oz pasta in boiling salted water until al dente, about 8-10 minutes. Drain and set aside. 4. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. Add shredded chicken and 0.5 cup BBQ sauce. Cook 3 minutes until sauce coats chicken. 5. Combine cooked pasta, BBQ chicken mixture, and 0.5 cup shredded smoked gouda in a bowl. Mix well. 6. Transfer mixture to a baking dish. Sprinkle additional 0.25 cup smoked gouda on top. 7. Bake uncovered for 15-20 minutes until cheese is melted and golden. 8. Remove from oven and let rest 5 minutes. 9. Finish with chopped fresh parsley.

  • Chicken wings

  • Pasta

  • BBQ sauce

  • Smoked gouda

  • Olive oil

  • Parsley

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bbq chicken bacon ranch wrap with cheese and ranch sauce
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BBQ Chicken Bacon Ranch Wrap by @alexskitchenbangers

BBQ chicken, bacon, cheese, and ranch wrapped in a crispy toasted tortilla.

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1. Heat a pan over medium heat. Add oil and cook seasoned chicken until internal temperature reaches 165°F. Exterior lightly golden and firm. Remove and rest, then shred. 2. Return chicken to low heat. Add BBQ sauce and stir until warm and evenly coated. 3. Cook bacon in a separate pan over medium heat until crisp. Drain. 4. Mix ranch and yogurt until smooth. 5. Assemble wrap with chicken, bacon, sauce mixture, and toppings. 6. Fold tightly. Cook seam-side down in a pan over medium heat until golden and crisp on both sides.

  • chicken breast

  • bbq seasoning

  • bbq sauce

  • bacon

  • cheese

  • ranch dressing

  • yogurt

  • tortilla

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rotisserie chicken bbq sandwich with coleslaw on toasted bun
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Rotisserie Chicken BBQ Sandwich

Shredded rotisserie chicken coated in barbecue sauce served on toasted buns with fresh coleslaw.

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1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. 2. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed and lightly browned. 3. Stir in 0.5 cup BBQ sauce. Simmer 2-3 minutes until sauce thickens and coats chicken. 4. Toast 4 sandwich buns in a separate skillet or oven. 5. Divide BBQ chicken evenly among buns. 6. Finish with 0.5 cup coleslaw on top of chicken.

  • olive oil

  • rotisserie chicken

  • BBQ sauce

  • sandwich buns

  • coleslaw

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