Chicken wings barbacoa

Chicken wings barbacoa

Paleo, Gluten-Free, Dairy-Free, Soy-Free

10 - 12 Servings, 400 Calories/Serving

20 – 25 Minutes

Brush this sultry sauce on brisket or any cut of beef during the last 15 minutes of cooking. Our tomato-based barbacoa gets a subtle smoky heat from chipotle chiles and a tangy bite of apple cider vinegar. Try it, too, with pork chops, lamb, and chicken wings and use it in place of ketchup on a burger.

In your bag

1 bag serves 2 (2 bags serves 4)
  • Sun Basket chipotle barbacoa glaze
  • Up to 6 pounds chicken wings (about ¾ pound per person)

Nutrition per serving

Calories: 400, Protein: 60g, Total Fat: 10g, Monounsaturated Fat: 2.5g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g, Cholesterol: 155mg, Carbohydrates: 10g, Fiber: 1g, Added Sugar (Maple syrup): 5g, Sodium: 800mg


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the chicken

In a small bowl, measure out 1 cup chipotle barbacoa glaze for brushing; set aside.
  • Pat the chicken wings dry with a paper towel.
  • In a large bowl, measure out ⅓ cup remaining chipotle barbacoa glaze for every 2 pounds of chicken wings. Add the chicken wings and stir well to coat.


Cook the chicken

Build a charcoal fire or light a gas grill to medium-high heat, leaving half the grill unlit for indirect heat.
Set the chicken wings on the grill rack directly over the heat and cook, turning once, until charred but not yet cooked through, 3 to 5 minutes per side.
Transfer the wings to indirect heat, brush all over with the reserved 1 cup barbacoa glaze, if desired, cover, and cook until cooked through, 10 to 15 minutes.



Transfer the wings to a serving dish and enjoy.

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