Save This platter features tender chicken wings seasoned with smoked paprika and garlic powder, baked until golden and crispy. A homemade smoky-sweet BBQ sauce made from ketchup, apple cider vinegar, brown sugar, and spices adds rich flavor. Perfectly paired with fresh parsley, celery, and carrot sticks, this dish is ideal for sharing at parties or casual dinners. Preparing the wings involves seasoning, baking on a wire rack for even crispness, and tossing with warm BBQ sauce for full coating.
There's something magical about the sound of chicken wings sizzling in the oven, that promise of sticky fingers and satisfied sighs around the table. I started making these for Sunday football gatherings years ago, and they've become the most requested item whenever friends come over. The house fills with that irresistible smoky sweetness, and somehow people always gravitate toward the kitchen, drawn in by the aroma.
Last summer, my neighbor's kids wandered over when they smelled these cooking and ended up staying for dinner. Watching them discover that vegetables actually taste good when dipped in BBQ sauce was unexpectedly heartwarming. Now whenever I smell paprika and vinegar simmering together, I think of sticky chins and laughter across the backyard fence.
Ingredients
- Chicken wings: Splitting them at the joint and removing the tips helps them cook evenly and makes eating so much easier
- Olive oil: Just enough to help the seasoning cling and promote that gorgeous golden crisping
- Smoked paprika: This is the secret ingredient that gives you that smoky barbecue flavor without actually firing up the smoker
- Tomato ketchup: The backbone of our sauce, providing body and that familiar tangy sweetness everyone recognizes
- Apple cider vinegar: Cuts through the richness and adds authentic depth to the sauce
- Brown sugar: Melts beautifully into the sauce, creating that gorgeous glaze that clings to every wing
- Worcestershire sauce: Adds umami and complexity that makes people ask what's in your secret sauce
- Fresh parsley: A little sprinkle of green makes the platter look impressive and adds a fresh note against all that rich sauce
Instructions
- Get your oven ready:
- Crank that oven to 220°C and set up your baking sheet with a wire rack, which is crucial for air circulation and crispy skin all around
- Season the wings:
- Pat those wings completely dry, then toss them with oil and spices until they're evenly coated like little flavor bombs
- Bake to perfection:
- Arrange them in a single layer on your rack and bake for 35-40 minutes, flipping halfway, until they're golden and irresistible
- Simmer the sauce:
- While wings bake, combine all your sauce ingredients in a saucepan and let it bubble gently for 8-10 minutes until it thickens slightly
- The moment of truth:
- Pour that warm, fragrant sauce over your crispy wings and toss until every piece is beautifully coated
- Bring it to the table:
- Plate them up with a sprinkle of parsley and those classic celery sticks, then watch them disappear
Save My brother claimed he didn't like wings until he tried these at a family gathering, then proceeded to eat about twelve of them while claiming he was just helping me taste test. Now he requests them for every birthday, and I've learned to make double batches whenever he's coming over.
Making Ahead
You can season the wings up to a day ahead and keep them covered in the refrigerator, which actually helps them dry out and crisp up better. The BBQ sauce can be made up to a week in advance and stored in an airtight container, developing even more flavor over time.
Serving Suggestions
These wings are fantastic with homemade ranch or blue cheese dip, and a simple coleslaw on the side adds the perfect cool crunch. For a party spread, I like to set out different dipping sauces and let everyone discover their favorite combination.
Storage and Reheating
Leftovers keep surprisingly well in the refrigerator for up to three days, though they never last that long at my house. Reheat them at 200°C for about 10 minutes to restore some of that original crispiness, though they'll still be delicious even if they're a bit softer.
- Avoid microwaving if you can, it makes the skin rubbery and sad
- If freezing, toss wings in sauce after reheating for best texture
- The sauce can be frozen separately for up to three months
Save There's nothing quite like watching a room full of people relax and connect over good food, especially when that food is as fun and messy as chicken wings. Hope these become a staple at your gatherings too.
