BBQ Chicken Wings
These amazing chicken wings boast crackly skin, juicy meat, and the perfect commingling of sweet and savory. Seriously saucy and definitively sassy, these are the finest wings you will ever eat.
This recipe was written for the Arizona Republic.
A few tips for the best result
- Buy “party” wings if possible. This recipe uses “party” wings, sometimes labeled “split” chicken wings. Party wings come with the flat wingettes and drummettes already separated. You can purchase fresh or frozen wings – just note that if you’re using frozen wings, thaw them completely before coating with the seasoning. Pro tip: For the best results, thoroughly pat your chicken wings dry with paper towels before coating with the seasoning.
If you can’t find party wings, separate whole wings by snipping the wingette from the drumette with kitchen shears. Then remove and discard the tip (or save the tips for homemade chicken stock).
- Add baking powder to the coating. For extra crispy wings, add baking powder to the coating before roasting. Why? Baking powder is slightly alkaline, which raises the pH level of the skin. A higher pH level encourages the proteins in the skin to break down more efficiently, resulting in crisper, more evenly browned wings. Pro tip: To ensure there’s no metallic aftertaste in your wings, choose aluminum-free baking powder.
- Raid your spice rack. These wings are coated with an aromatic blend of onion powder, garlic powder, paprika, and chili powder. The coating is sweet, savory, and smoky and infuses the meat with flavor as the wings roast. For spicy wings, you can choose hot chili powder, or add 1/2 teaspoon cayenne pepper.
Choose your favorite BBQ sauce, or better yet, make my homemade version
My homemade BBQ sauce perfectly balances sweet, savory, tangy, and smoky. In my humble opinion, it rivals the finest BBQ sauce on the market. It’s also quick and easy and made with pantry staples. And if you prefer spicy wings, you can spike your BBQ sauce (either store bought or homemade) with 1 to 2 teaspoons of hot sauce, or more/less to taste.
Grill these BBQ wings if desired. Note, grilled wings do not need baking powder so eliminate that from the coating. Preheat your grill to medium (350 degrees). Place the oiled/seasoned wings on the grill and cook for 20 to 25 minutes, flipping occasionally. Add the BBQ sauce as directed.
Use your air fryer if that’s your preference. Note, air fryer wings do not need baking powder so eliminate that from the coating. Preheat your air fryer to 400 degrees. Place the oiled/seasoned wings in a single layer and air fry for 18 to 20 minutes, turning after 10 minutes. Work in batches to prevent crowding the air fryer. Add the BBQ sauce as directed.
BBQ Chicken Wings
Ingredients
For the Chicken Wings
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 2 1/2 to 3 pounds “party” style chicken wings, see note above
- 1 tablespoon olive oil
For the BBQ Sauce
- 3/4 cup barbecue sauce of choice, or my homemade BBQ sauce below
- 2 tablespoons butter
For Serving
- Chopped green onions, optional
- Ranch dressing, optional
Homemade BBQ Sauce
- 2/3 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons butter
- 2 teaspoons liquid smoke
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil and place an oven-safe wire rack on top. Coat the rack with cooking spray or olive oil.
- In a small bowl, combine the baking powder, salt, onion powder, garlic powder, paprika, and chili powder. Mix well and set aside.
- Thoroughly pat the chicken wings dry with paper towels and then transfer them to a large bowl. Add the oil and toss to coat. Add the baking powder mixture and toss to coat evenly.
- Transfer the wings to the wire rack and spread out in an even layer, without the wings touching each other.
- Bake for 30 to 40 minutes, until the wings are browned, and the skin is crispy.
- Meanwhile, if you’re making my homemade BBQ sauce, combine all the ingredients in a small saucepan and set the pan over medium heat. Bring to a simmer, reduce the heat to low and simmer for 20 minutes. If you’re using store-bought BBQ sauce, bring it to a simmer with the butter in a small saucepan. Reduce the heat to low and simmer for 10 minutes.
- When the wings have finished cooking, transfer them to a large bowl, pour over the warm BBQ sauce and toss to coat.
- Transfer the wings to a serving platter, top with green onions and serve with ranch dressing, if desired.