Chicken Wing Platter BBQ (Print Version)
Juicy chicken wings baked to crispness and coated in flavorful smoky BBQ sauce.
# What You Need:
→ Chicken
01 - 2.5 lbs chicken wings, split at joints, tips removed
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp garlic powder
06 - 1 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 - Chopped fresh parsley
18 - Celery sticks
19 - Carrot sticks
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat chicken wings dry with paper towels. Place in a large bowl. Add olive oil, salt, black pepper, garlic powder, and smoked paprika. Toss until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 35-40 minutes, flipping halfway through, until golden and crispy.
04 - In a small saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Adjust salt and pepper to taste.
05 - Transfer baked wings to a large bowl. Pour BBQ sauce over the wings and toss to coat evenly.
06 - Serve immediately, garnished with fresh parsley, alongside celery and carrot sticks if desired.
# Insider Tips:
01 -
- The homemade BBQ sauce comes together in minutes and tastes infinitely better than anything from a bottle
- Crispy oven-baked wings mean no messy frying and everyone gets perfectly cooked wings at the same time
02 -
- Letting wings air-dry in the fridge for a couple hours before cooking is the single biggest secret to restaurant-style crispiness
- Don't skip the wire rack, otherwise the wings will steam in their own juices and never get that crunch everyone loves
03 -
- Line your baking sheet with foil underneath the wire rack for the easiest cleanup ever
- Toss the wings in sauce immediately while they're hot, the sauce clings better and flavors penetrate the crispy skin