Chicken Wings with BBQ

The first Super Bowl party I hosted, I made three different wing flavors because I couldn't decide what everyone would want. That platter of BBQ wings disappeared first, with people actually licking sauce off their fingers. Now it's the only wing recipe I bother making for gatherings.

My brother in law still talks about the time he accidentally doubled the cayenne in my sauce. He spent the whole night drinking milk but kept eating them anyway. Now we always make a mild batch and a spicy one for the brave souls.

Ingredients

• Chicken wings: Splitting them yourself saves money but buying pre split works perfectly fine too
• Olive oil: Helps the seasoning stick and promotes even browning in the oven
• Smoked paprika: This is the secret ingredient that gives wings that smoky barbecue flavor without a grill
• Tomato ketchup: Forms the base of our sauce and provides that classic BBQ sweetness
• Apple cider vinegar: Cuts through the richness and adds that tangy backbone BBQ sauce needs
• Brown sugar: Caramelizes beautifully and balances the acidity of the vinegar
• Worcestershire sauce: Adds umami depth that makes people wonder what your secret ingredient is

Instructions

Preheat and prepare:

Get your oven to 220°C and set up a baking sheet with a wire rack for maximum air circulation

Season the wings:

Pat them completely dry then toss with oil and spices until every piece is evenly coated

Bake to crispy perfection:

Arrange in a single layer and bake for 35 to 40 minutes flipping halfway until golden and crisp

Simmer the sauce:

Combine all sauce ingredients in a saucepan and let it bubble gently for 8 to 10 minutes until slightly thickened

Coat and serve:

Toss the hot wings in sauce until glazed then serve immediately with your favorite dippers

Save

Something magical happens when you set down a platter of these wings. The conversation stops, forks are abandoned, and suddenly everyone is eating with their hands. That's when you know you've done it right.

Getting The crispiest Wings

I discovered by accident that letting wings sit uncovered in the fridge for a few hours before baking dries the skin even more. The difference in crunch is remarkable and worth the extra planning.

Sauce Substitutions

While this homemade sauce is fantastic, I always keep a bottle of good BBQ sauce as backup. Some nights you just need to get dinner on the table faster.

Make Ahead Strategy

You can season and refrigerate the wings up to a day before cooking. The sauce keeps in the fridge for two weeks and actually tastes better after the flavors meld together.

• Double the sauce recipe and freeze half for next time
• Set up a sauce station with brushes for self service at parties
• Keep extra napkins nearby because things will get messy

Save

These wings have become my go to for everything from casual weeknight dinners to big celebration parties. Hope they become a favorite in your house too.

Recipe FAQs

→ How do you get chicken wings crispy?

Pat the wings dry before seasoning and bake them on a wire rack to allow air circulation, which helps achieve a crisp texture.

→ What ingredients add smokiness to the sauce?

Smoked paprika and a hint of cayenne pepper bring depth and smoky warmth to the BBQ sauce.

→ Can I prepare the wings ahead of time?

Yes, wings can be seasoned and air-dried in the fridge for 1-2 hours before baking to enhance crispiness.

→ What sides complement the chicken wings best?

Fresh celery and carrot sticks provide a refreshing crunch that balances the rich flavors.

→ How can the sauce be adjusted for spice level?

Modify the amount of cayenne pepper to suit your heat preference or omit it for a milder taste.