WEEKDAYS 1e|12c|p

BBQ Chicken Wing Cupcakes

Carla Hall
|
Servings: 9
|
easy
|
1 to 2 hr

This great combo is the perfect dish to serve at your next barbecue.


  • Ingredients
  • step-by-step directions
Ingredients
BBQ Chicken Wing Cupcakes
Cupcakes:
  • 2 Cups cornmeal
  • 4 teaspoons baking powder
  • 1/2 teaspoons alt
  • 3 eggs
  • 2 tablespoons sugar
  • 1 cup buttermilk
  • 1 cup cream-style corn
  • 1/2 cup vegetable oil
Molasses Buttercream:
  • 1/2 cup unsalted butter
  • 2 tablespoons molasses
  • 1/4 cups confectioners sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • pinch of cinnamon
Jerk Chicken Rub:
  • 3 tablespoons smoked paprika
  • 2 tablespoons sweet paprika
  • 2 tablespoons cayenne pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoons alt
Barbecue Sauce:
  • 1 cup ketchup
  • 1/4 cup white vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon jerk chicken rub
  • 1/2 teaspoons alt
  • 1/4 teaspoon cayenne pepper
Wings:
  • 9 chicken wings (separated at the joint)
  • salt and freshly ground pepper
  • olive oil
  • 2 teaspoons Jerk Chicken Rub
Directions
  •  For the Cupcakes: Preheat oven to 425ºF. Spray a 12-cup muffin tin with nonstick cooking spray and set aside.
  • In a large bowl, combine the cornmeal, baking powder and salt. In a separate bowl, combine the eggs, sugar, buttermilk, cream-style corn and vegetable oil. Whisk to combine.
  • Pour the wet ingredients into the dry ingredients and mix until smooth. Using an ice cream scoop, divide the batter into muffin tin. Place in the oven to bake until golden brown, about 15 minutes. Remove to a cooling rack and let cool completely.
  • For the Molasses Buttercream: In the bowl of a standing mixer, cream together room temperature butter, molasses, sugar, vanilla, salt, and cinnamon until fluffy and smooth, about 3 minutes. Set aside.
  • For Jerk Chicken Rub: Combine all spice in a small bowl and set aside.
  • For the Barbecue Sauce: Mix all barbecue sauce ingredients in a small pot, Place over medium heat and bring to a simmer. Reduce heat to low and cook for 15 minutes. Season with salt and pepper to taste. Remove from heat and set aside to cool.
  • For the Wings: Preheat a grill or grill pan to medium-high heat. Place the chicken wings in a large bowl. Season with salt, pepper and jerk chicken rub, and toss to coat.
  • Lightly oil the grill or grill pan with olive oil. Place the seasoned wings on the grill. Grill wings until charred on all sides, about 8-10 minutes total. Transfer wings to a large bowl, add some barbecue sauce and toss to coat. Set aside.
  • For Assembly: Glaze each of the muffins with the molasses butter. Once it has set, top with a chicken wing to serve.
  • Tips:
    1. Use a piping bag or a zip-top bag to ease with icing the cupcakes.
    2. Make the barbecue sauce ahead of time and store in an airtight container in the refrigerator.

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