Chicken Wing BBQ Sauce (Print Version)
Crispy baked wings coated in smoky BBQ sauce, ideal for parties and flavorful bites.
# What You 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
# Directions:
01 - Preheat oven to 425°F. Line large baking sheet with parchment paper or foil and set wire rack on top.
02 - Pat chicken wings dry with paper towels. In large bowl, toss wings with vegetable oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in single layer on prepared rack. Bake for 40-45 minutes, flipping halfway through, until golden and crispy.
04 - In saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne, salt and pepper. Simmer for 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.
# Insider Tips:
01 -
- The homemade BBQ sauce comes together in 10 minutes and keeps in the fridge for weeks
- Baking on a wire rack gives you that perfect crispy skin without deep frying
- These reheat surprisingly well for leftovers the next day
02 -
- Never sauce the wings before baking if you want crispy skin. The sugar in the BBQ sauce will burn and the moisture will make them soggy every single time.
- Let the sauce cool slightly before tossing, otherwise it slides right off the wings and pools at the bottom of your bowl.
03 -
- If you have time, let the seasoned wings sit uncovered in the refrigerator for an hour before baking. The air-drying step is what competition cooks swear by for maximum crispiness.
- Line the baking sheet under your wire rack with foil for cleanup. The sugar in the sauce will drip and caramelize, creating a sticky mess that will otherwise require serious scrubbing.