Barbecued Chicken Wings Bahama

From: Heinz Ketchup cookbook

Ingredients:
2 lbs chicken wings
2/3 cup Heinz ketchup
2 Tbsp lime juice
1 Tbsp brown sugar
1/2 tsp allspice
1/4 tsp red pepper
1/8 tsp garlic powder

Cut off wing tips and discard; cut each wing in half at joint.

Place wings on broiler rack. Bake in 400 degree oven for 40 minutes, turning once.

Meanwhile, combine ketchup, lime juice, brown sugar, allspice, red pepper and garlic powder; brush on wings.

Broil 2 to 3 minutes. Turn wings and brush with sauce.

Broil an additional 2-3 minutes.

What I did differently:
I always save my wing tips for making chicken stock. Just freeze them for later instead of discarding. Also, I did 2 pounds of wings and I didn't need to cook them 40 minutes - maybe 25 or 30 before broiling them.

Verdict:
These were okay. They weren't my favorite barbecue sauce ever, mainly because I felt like the ketchup flavor overpowered everything else. I probably won't make this recipe again because I have too many other good barbecue sauces I like.

Crockpot Barbecue Chicken

From: Stick a Fork in It

Ingredients:
4-6 pieces boneless skinless chicken breasts (Frozen, if you like)
1 bottle BBQ sauce
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over it and cook on low for 4-6 hours.

Verdict:
Two thumbs up! Okay, please don't judge based on my picture. I'm not a photographer, I'm a cook (ish). This barbecue chicken recipe was so good I found myself making it three times in just over a week. You literally cannot get any easier than this recipe. And it turns out perfectly every time. I make it with tenderloins instead of breasts, but you do what you want. I can see this cooking well in the oven, too, but why make any extra work!? My husband told me not to make any other barbecue chicken recipe again. He said this is the one. So, we highly recommend this recipe.

Honey Barbecue Sauce

From: Taste of Home

Ingredients:
1 can (8 oz) tomato sauce
2 Tbsp brown sugar 
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp molasses
1 1/2 tsp Worcestershire sauce
1 1/2 tsp mustard
1 minced garlic clove
1/4 tsp dried oregano
1/4 tsp chili powder
1/8 tsp pepper

In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.

Verdict:
Thumbs up! I didn't have any tomato sauce on hand, so I used Progresso Recipe Starters - fire roasted tomatoes. I left out the molasses because I am out. I used powdered mustard instead of liquid - not sure if it matters or not. I poured half the sauce over 6 chicken tenderloins and cooked them at 350 degrees for 10 minutes. I pulled them out of the oven, flipped them over, poured the rest of the sauce on them, and cooked them another 10 minutes.

Barbecued Chicken Wings Bahama

From: Cooking With Heinz Ketchup

Ingredients:
2 lbs chicken wings
2/3 cup ketchup
2 Tbsp lime juice
1 Tbsp brown sugar
1/2 tsp allspice
1/4 tsp red pepper
1/8 tsp garlic powder

Cut off wing tips and discard; cut each wing in half at joint. Place wings on broiler rack. Bake in 400 degree oven 40 minutes, turning once. Meanwhile, combine ketchup, lime juice, brown sugar, allspice, red pepper and garlic powder; brush on wings. Broil 2-3 minutes. Turn wings and brush with sauce. Broil an additional 2-3 minutes.

Verdict:
Not too bad. I used chicken breasts, cut them into tenders, and marinated them in the sauce in a ziploc bag for a couple of hours before dinner. Then I cooked them in a 350 degree oven for 25 minutes. They were perfectly done. I felt like these were a little too "spice-y" for me. Not spicy, spice-y. I could really taste the allspice. It wasn't bad, but it wasn't my favorite chicken recipe ever. With that being said, the kids totally devoured it, so maybe I should do this for a weekday lunch every so often. P.S. Sorry the pictures look kind of gross.

BBQ Chicken Sandwiches

From: Taste of Home

Ingredients:
1/2 cup chopped onion
1/2 cup diced celery
1 garlic clove, minced
1 Tbsp butter
1/2 cup salsa
1/2 cup ketchup
2 Tbsp brown sugar
2 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
2 cups shredded cooked chicken
6 hamburger buns, split and toasted

In a saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire, chili powder, salt and pepper. Add chicken; stir to coat. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve on buns.

Verdict:
Thumbs up! This was so delicious. We didn't eat it on hamburger buns, just plain, and it was so delicious. Everyone in my family ate more than one plate. Stephen, who claims to not like barbecue chicken very much, ate three plates AND took the leftovers to work the next day! Definitely a family-friendly recipe and cheap, for me, because I didn't need to buy a single ingredient. Highly, highly recommend this recipe! 

Oven Barbecued Chicken

From: Great American Brand Name Cookbook

Ingredients:
1 2 1/2-3-lb broiler-fryer chicken, cut up
1 cup unsifted flour
1 tsp salt
6 Tbsp margarine or butter, melted
1/4 cup chopped onion
1 clove garlic, finely chopped
1 cup ketchup
1/4 cup firmly packed light brown sugar
1/4 cup lemon juice
1/4 cup water
2 Tbsp Worcestershire sauce

Preheat oven to 350 degrees. In paper or plastic bag, combine flour or salt. Add chicken a few pieces at a time; shake to coat. Place in greased 13x9 baking dish; drizzle with 1/4 cup margarine. Bake 30 minutes. Meanwhile, in small saucepan, cook onion and garlic in remaining 2 Tbsp margarine until tender. Add remaining ingredients; simmer uncovered 10 minutes. Pour over chicken; bake 30 minutes longer or until tender. Refrigerate leftovers.

Verdict:
Thumbs up! The only thing about this recipe that confused me was the part that says "refrigerate leftovers." We didn't get that far. Stephen doesn't love barbecue chicken recipes, but I do, so I'm always trying new ones out on him. He actually liked this one as much as I did! And the kids ate it like crazy too. Winner!

Tangy Oven-Fried BBQ Chicken

From: Light Cooking cookbook

Ingredients:
1 cup flour
1 Tbsp each garlic powder, onion powder and poultry seasoning
6 boneless, skinless chicken breast halves
1/2 tsp salt
cooking spray
1 can Healthy Choice Recipe Creations Tomato with Garden Herbs Condensed Soup
1/2 cup chopped onion
1/4 cup each Worcestershire sauce and packed brown sugar
2 Tbsp cider vinegar

In a large bowl, combine flour, garlic powder, onion powder and poultry seasoning. Season chicken with salt. Coat chicken pieces with flour mixture and place on foil-lined baking sheet sprayed with vegetable cooking spray. Bake chicken at 350 for 20 minutes.

Meanwhile, in small saucepan, combine soup, onion, Worcestershire sauce, brown sugar and vinegar; bring to a boil over medium heat. Reduce heat to low; simmer 10 minutes. Baste chicken generously with 1 cup sauce, reserving remaining sauce. Continue baking 20 minutes or until no longer pink in center. Serve with remaining sauce for dipping.

What I did differently from the recipe:
First of all, I halved the recipe because I wasn't making that much chicken. I didn't have "poultry seasoning" technically but I did have some Montreal Chicken (McCormick Grillmates) seasoning that I used. I just used plain tomato soup. And I substituted white vinegar for the cider vinegar because I was out of cider vinegar.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was very delicious and super easy to make! I don't make barbecue stuff a lot because Stephen's not a huge fan, but I am! This had such a great flavor and I loved the slight crunch of the onions. I used small chicken breasts so they were absolutely falling apart after just 30 minutes. Deeeelicious!

Tangy Oven-Fried BBQ Chicken

Ingredients:
1 cup flour
1 Tbsp each garlic powder, onion powder and poultry seasoning
6 boneless, skinless chicken breast halves
1/2 tsp salt
cooking spray
1 can Healthy Choice Recipe Creations Tomato with Garden Herbs Condensed Soup
1/2 cup chopped onion
1/4 cup each Worcestershire sauce and packed brown sugar
2 Tbsp cider vinegar

In a large bowl, combine flour, garlic powder, onion powder and poultry seasoning. Season chicken with salt. Coat chicken pieces with flour mixture and place on foil-lined baking sheet sprayed with vegetable cooking spray. Bake chicken at 350 for 20 minutes. Meanwhile, in small saucepan, combine soup, onion, Worcestershire sauce, brown sugar and vinegar; bring to a boil over medium heat. Reduce heat to low; simmer 10 minutes. Baste chicken generously with 1 cup sauce, reserving remaining sauce. Continue baking 20 minutes or until no longer pink in center. Serve with remaining sauce for dipping.

Foil Barbecued Chicken

From: Better Homes and Gardens: Favorite Ways With Chicken

Ingredients:
1/4 cup water
3 Tbsp ketchup
3 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp lemon juice
3 Tbsp brown sugar
2 Tbsp butter
1 tsp salt
1 tsp paprika
1 tsp chili powder
1 tsp dry mustard
1/2 tsp cayenne
1 2 1/2 - 3 pound ready-to-cook broiler-fryer chicken, cut up

Combine water, ketchup, vinegar, Worcestershire, lemon juice, brown sugar, butter, and seasonings in a saucepan; heat to boiling. Dip chicken pieces in sauce. Divide in 2 or 3 servings, placing each serving on a piece of foil. Pour some sauce over chicken; seal foil leaving room for expansion of steam and place on grill or over hot coals. Cook 45-60 minutes. During last 15 minutes, open foil; brush with sauce. Serves 2 or 3.

What I did differently from the recipe:
Pretty much everything. I kept all the ingredients exactly the same except I used chicken breasts instead of a whole chicken. I defrosted the chicken, during which time I brought the sauce to a boil. Then I put the chicken in the sauce and let it marinade in the sauce over the hot cooktop for just a few minutes - maybe 5 or 10 minutes. Then I put a layer of sauce and then the chicken in a 13x9 baking dish. I baked it for 15 minutes, took it out, flipped the chicken, spread more sauce, and cooked it for 20 more minutes. Voila!

What I'll do differently next time:
I would probably cook this the same way that I did. Grilling is fine but it was so juicy and easy this way.

Verdict:
Thumbs UP! I love barbecue chicken and we rarely have it because Stephen doesn't really like it. I loved the kick that came from the chili powder and cayenne. It definitely wasn't hot but just added a tiny bit of spice. This was definitely a recipe to save! P.S. Yes, I made fried and boiled squash. We can't decide which we love more.

Printable version:

Ingredients:
1/4 cup water
3 Tbsp ketchup
3 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp lemon juice
3 Tbsp brown sugar
2 Tbsp butter
1 tsp salt
1 tsp paprika
1 tsp chili powder
1 tsp dry mustard
1/2 tsp cayenne
1 2 1/2 - 3 pound ready-to-cook broiler-fryer chicken, cut up

Combine water, ketchup, vinegar, Worcestershire, lemon juice, brown sugar, butter, and seasonings in a saucepan; heat to boiling. Dip chicken pieces in sauce. Divide in 2 or 3 servings, placing each serving on a piece of foil. Pour some sauce over chicken; seal foil leaving room for expansion of steam and place on grill or over hot coals. Cook 45-60 minutes. During last 15 minutes, open foil; brush with sauce. Serves 2 or 3.

(My version: I defrosted the chicken, during which time I brought the sauce to a boil. Then I put the chicken in the sauce and let it marinade in the sauce over the hot cooktop for just a few minutes - maybe 5 or 10 minutes. Then I put a layer of sauce and then the chicken in a 13x9 baking dish. I baked it for 15 minutes, took it out, flipped the chicken, spread more sauce, and cooked it for 20 more minutes.)