Chicken Wing BBQ Platter (Printable version)

Crispy wings coated in smoky BBQ sauce, ideal for gatherings and casual dinners.

# What you'll 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 your 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 them in a large bowl. Add olive oil, salt, black pepper, garlic powder, and smoked paprika. Toss until evenly coated.
03 - Arrange the wings in a single layer on the prepared rack. Bake for 35-40 minutes, flipping halfway through, until golden and crispy.
04 - While the wings bake, prepare the BBQ sauce: 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. Serve immediately, garnished with fresh parsley, alongside celery and carrot sticks if desired.

# Expert Advice:

01 -
  • The homemade BBQ sauce comes together in minutes but tastes like it simmered all day
  • Crispy oven-baked wings without the mess and hassle of deep frying
02 -
  • Patting wings completely dry before seasoning is the single most important step for crispy skin
  • Let the sauce cool slightly before tossing so it clings to the wings instead of sliding right off
03 -
  • Use tongs to flip wings halfway through cooking so you do not lose that seasoned exterior
  • Let the roasted wings rest for just 2 minutes before saucing so they do not steam themselves soft

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