Chicken Wing BBQ Sauce (Printable)

Oven-baked chicken wings coated in smoky BBQ sauce make an ideal crowd-pleaser.

# What You'll Need:

→ Chicken Wings

01 - 3.3 lbs chicken wings, separated into drumettes and flats
02 - 1 tbsp vegetable oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika

→ BBQ Sauce

07 - 1 cup tomato ketchup
08 - 2 tbsp apple cider vinegar
09 - 2 tbsp brown sugar
10 - 1 tbsp Worcestershire sauce
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper
16 - Salt and pepper to taste

→ Garnish

17 - 2 tbsp chopped fresh parsley
18 - Celery sticks for serving
19 - Carrot sticks for serving

# How to Make It:

01 - Preheat oven to 425°F. Line large baking sheet with parchment paper or foil and set wire rack on top.
02 - Pat wings dry with paper towels. Toss in large bowl with vegetable oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in single layer on prepared rack. Bake 40-45 minutes, flipping halfway, until golden and crisp.
04 - Combine ketchup, vinegar, brown sugar, Worcestershire, mustard, paprika, garlic powder, onion powder, cayenne, salt and pepper in saucepan over medium heat. Simmer 8-10 minutes, stirring occasionally, until slightly thickened.
05 - Transfer cooked wings to large bowl. Pour warm BBQ sauce over wings and toss to coat evenly.
06 - Arrange sauced wings on serving platter. Garnish with chopped parsley and serve with celery and carrot sticks.

# Expert Advice:

01 -
  • The homemade BBQ sauce comes together in ten minutes and tastes infinitely better than anything from a bottle
  • Crispy oven wings without the mess and danger of deep frying
  • Double batch them and watch grown adults fight over the last piece
02 -
  • Patting wings dry before seasoning is the difference between crispy and soggy skin
  • Letting seasoned wings air dry in the fridge for an hour before baking creates restaurant level crispiness
  • Room temperature wings bake more evenly than cold ones straight from the fridge
03 -
  • Line your baking sheet with foil underneath the rack for easy cleanup
  • Toss wings in sauce immediately after baking while they are still hot for maximum cling

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