Sizzling Southern Grill Lunch: Smoky BBQ Chicken Wings & Cheddar Cornbread

Find the best Smoky BBQ Chicken Wings & Cheddar Cornbread recipe inspired by Southern grill classics and tailgating favorites. This copycat dish is perfect for a weekend cookout or a family gathering with friends.

Time: Prep: 30 mins - Cook: 25 mins - Total: 55 mins

Servings: 4

Difficulty: Intermediate

Cuisine: American, Southern

Allergens

Wheat (gluten), Eggs, Dairy (milk, cheese)

Ingredients

1. 24 large chicken wings 2. 1 cup barbecue sauce 3. 1/4 cup soy sauce 4. 1/4 cup apple cider vinegar 5. 1/4 cup brown sugar 6. 2 tbsp Worcestershire sauce 7. 1 tsp garlic powder 8. 1 tsp onion powder 9. 1/2 tsp smoked paprika 10. Salt and pepper, to taste 11. Nonstick cooking spray 12. 1 cup yellow cornmeal 13. 1 cup all
purpose flour 14. 1 tbsp baking powder 15. 1 tsp salt 16. 1/2 tsp sugar 17. 1 cup milk 18. 1 large egg 19. 1 cup sharp cheddar cheese, grated 20. Cooking oil for frying

Instructions

In a large bowl, combine barbecue sauce, soy sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until well combined. Set aside.
Pat chicken wings dry with paper towels. In a large resealable plastic bag, add half of the barbecue marinade. Add chicken wings, seal, and shake to coat evenly. Refrigerate for at least 1 hour or up to overnight.
Preheat oven to 400°F (205°C). Grease a large baking sheet with nonstick spray. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In another bowl, combine milk and egg. Slowly add the wet ingredients into the dry, stirring until just combined. Fold in cheddar cheese.
Drop spoonfuls of batter onto the prepared baking sheet, spacing them evenly apart. Bake for 12 15 minutes or until golden brown and set. Remove from oven and let cool slightly.
Heat cooking oil in a deep fryer or heavy pot to 350°F (175°C). Carefully lower chicken wings into the hot oil and cook for about 8 minutes, turning occasionally, until cooked through and golden brown. Drain on paper towels.
Serve wings atop the cornbread with a side of your favorite dipping sauce. Enjoy!

Chef’s Insight

To enhance the smoky flavors, try using a mix of applewood or hickory chips when grilling the chicken wings.

Notes

This recipe is perfect for a weekend cookout or tailgate party, as the flavors and textures evoke the nostalgia of comfort food.

Substitutions

For gluten-free cornbread, substitute gluten-free cornmeal and all-purpose gluten-free flour. For dairy-free, use a dairy-free cheddar cheese alternative and non-dairy milk.

Alternative Preparations

To make this recipe on a grill, follow the same instructions for marinating and baking the cornbread. For the wings, marinate as directed, then cook them on indirect heat over medium-low heat, turning occasionally, until fully cooked.

Alternative Methods

To oven-bake the chicken wings instead of frying, follow the same instructions for marinating, then place them on a greased baking sheet and bake at 400°F (205°C) for 45 minutes or until cooked through and golden brown.

Best Storage Practice

Store leftover cornbread in an airtight container at room temperature for up to 3 days. Refrigerate cooked chicken wings in an airtight container for up to 4 days.

Shelf Life

Freshness guaranteed for 90 days from the date of purchase when stored in a cool, dry place.

Plating Tips

Arrange cornbread triangles on a large platter, and place chicken wings atop each triangle. Garnish with fresh herbs like parsley or cilantro, and drizzle with extra barbecue sauce if desired.

Nutrition Facts

Serving size - 2 chicken wings and 1 cornbread piece (45g) - Calories: 380 kcal - Fat: 22g - Protein: 18g - Carbohydrates: 27g - Fiber: 1g - Sugars: 9g - Sodium: 540mg