Save This dish features chicken wings baked until golden and crispy, then coated generously with a smoky BBQ sauce made from ketchup, apple cider vinegar, brown sugar, and spices. The wings are seasoned with garlic powder, smoked paprika, and black pepper before baking on a wire rack for perfect crispiness. Served garnished with fresh parsley alongside celery and carrot sticks, this platter is great for parties and casual dining. Adjust the heat with cayenne for added spice.
My friend Mark showed up at my door last winter with three pounds of chicken wings and a look that said please help me. He was hosting his first Super Bowl party and had forgotten to figure out food until two hours before kickoff. We stood in my tiny kitchen, seasoning wings and whisking sauce while he confessed he had never turned on his oven. The wings came out so perfectly crispy that his friends still text me asking for the recipe.
Last summer I made these for a block party and my neighbor who claims to hate barbecue sauce went back for fourths. She said the balance of tangy and sweet reminded her of her grandfather's secret recipe, which she had been trying to recreate for years. We spent the rest of the afternoon swapping kitchen disasters and bonding over sticky fingers and napkins.
Ingredients
- Chicken wings: Separating drumettes and flats helps them cook evenly and makes grabbing easier for guests
- Vegetable oil: Helps the seasoning stick and promotes even browning
- Kosher salt: Coarser grains distribute better and stick to the wings
- Smoked paprika: This is the secret ingredient that gives wings that smoky flavor without a smoker
- Tomato ketchup: Forms the base of your sauce and provides natural sweetness
- Apple cider vinegar: Cuts through the richness and adds authentic tang
- Brown sugar: Caramelizes beautifully on the wings and balances the vinegar
- Worcestershire sauce: Adds depth and umami that makes the sauce taste complex
- Dijon mustard: Provides a sharp background note that keeps the sauce from being too sweet
- Fresh parsley: Adds a bright pop of color and freshness to the finished platter
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and set up a baking sheet with parchment paper and a wire rack for maximum airflow
- Season the wings:
- Pat them completely dry with paper towels, then toss with oil and spices until every piece is coated
- Arrange and bake:
- Lay wings in a single layer on the rack and bake for 40 to 45 minutes, flipping halfway through
- Make the sauce:
- Combine all sauce ingredients in a saucepan and simmer for 8 to 10 minutes until slightly thickened
- Coat and serve:
- Toss the hot wings in warm BBQ sauce until glazed, then arrange on a platter with garnishes
Save My daughter now requests these wings for every birthday dinner instead of cake. She says the way the sauce caramelizes in little sticky spots is better than dessert, which I honestly cannot argue with her about.
Making Ahead
You can season the wings up to a day ahead and store them covered in the refrigerator. The BBQ sauce keeps for two weeks in a sealed jar, so I always double the batch and keep some on hand for quick weeknight dinners.
Serving Suggestions
Celery and carrot sticks provide the classic crunch contrast, but pickled vegetables or cucumber slices work beautifully too. Set out extra napkins and a bowl of water for rinsing fingers because things will get messy.
Party Planning
Plan for about one pound of wings per person if this is the main dish. Keep the sauce warm in a small slow cooker so guests can add more as they eat.
- Set up a wet wipe station near the serving area
- Offer both mild and spicy sauce options if your crowd has varying heat tolerance
- Small plates work better than large ones for portioning
Save There is something genuinely joyful about watching a room full of people bond over perfectly crispy wings and sticky fingers. These have become my go to for bringing people together.
Recipe FAQs
- → How can I make the wings extra crispy?
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Pat the wings dry before seasoning and let them air-dry in the refrigerator for an hour before baking. Using a wire rack allows heat to circulate for even crispiness.
- → What gives the BBQ sauce its smoky flavor?
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The combination of smoked paprika and Worcestershire sauce creates a rich smoky taste without using liquid smoke.
- → Can I adjust the spiciness of the sauce?
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Yes, adding cayenne pepper or a dash of hot sauce to the BBQ sauce will increase the heat according to your preference.
- → What sides pair well with this chicken wing platter?
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Fresh celery and carrot sticks complement the smoky wings, and a chilled lager or a zesty Riesling pairs well for drinks.
- → Is this dish suitable for a dairy-free diet?
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Yes, this preparation contains no dairy ingredients, making it suitable for dairy-free diets.
