Chicken Wing BBQ Sauce (Printable version)

Crispy oven-baked chicken wings coated in smoky homemade BBQ sauce, perfect for gatherings.

# What you'll 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 and carrot sticks for serving

# Directions:

01 - Preheat oven to 425°F. Line baking sheet with parchment paper or foil and place wire rack on top.
02 - Pat wings dry with paper towels. Toss in bowl with vegetable oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in single layer on rack. Bake 40-45 minutes, flipping halfway, until golden and crispy.
04 - Combine ketchup, vinegar, brown sugar, Worcestershire, mustard, paprika, garlic powder, onion powder, cayenne, salt, and pepper in saucepan over medium heat. Simmer 8-10 minutes until slightly thickened.
05 - Transfer cooked wings to large bowl. Pour warm BBQ sauce over and toss to coat evenly.
06 - Arrange wings on serving platter. Garnish with parsley and serve with celery and carrot sticks.

# Expert Advice:

01 -
  • The homemade BBQ sauce puts store bought versions to shame and comes together in minutes
  • That wire rack trick is the secret to restaurant style crispiness without deep frying
02 -
  • Dont skip the wire rack or the wings will steam in their own juices and never get properly crispy
  • Let the sauce cool for just a minute before tossing so it clings instead of sliding right off
03 -
  • If you have time, let the seasoned wings sit uncovered in the fridge for an hour before baking. The air drying step is what makes restaurants achieve that next level crispiness.
  • Double the cayenne if you love heat but remember that a little goes a long way in the sauce

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