Ingredients Chicken Red Wine BBQ Chicken 4.0 (3) 4 Reviews Leftover red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe from Food & Wine’s Justin Chapple. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on April 1, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 4 © Con Poulos Ingredients 2 tablespoons extra-virgin olive oil, plus more for brushing 2 shallots, minced 2 garlic cloves, minced 1 cup ketchup 1 cup Pinot Noir 2 tablespoons packed light brown sugar 1 chipotle chile in adobo sauce, seeded and minced 1 tablespoon Dijon mustard Kosher salt Pepper 12 mixed chicken drumsticks and thighs Directions In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper. Preheat the oven to 425°. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°. Transfer to a platter and serve. Make Ahead The barbecue sauce can be refrigerated for up to a week. Rate it Print