Description
This BBQ Chicken Wings recipe delivers crispy, flavorful wings baked to perfection and coated in a rich, smoky BBQ sauce. Using a simple yet flavorful dry rub and a two-step baking process ensures juicy meat with a deliciously caramelized finish that’s perfect for gatherings or game day.
Ingredients
Scale
Dry Rub
- â…“ cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
Chicken and Sauce
- 2 pounds chicken drumettes and wingettes (approx. 20 pieces)
- 1 cup BBQ sauce (homemade or store-bought)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly spray the foil and rack with nonstick cooking spray to prevent sticking and promote even cooking.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking powder, smoked paprika, garlic powder, chili powder, and kosher salt. Stir well to evenly distribute all spices and leavening agent.
- Season the Wings: In a large bowl, add the chicken wings and toss them with half of the dry seasoning mixture, ensuring they are coated evenly. Sprinkle the remaining seasoning over the wings and toss again to achieve complete coverage.
- Bake the Wings: Arrange the seasoned wings in a single layer on the prepared wire rack. Bake in the preheated oven for 30 minutes. After 30 minutes, flip the wings to the other side and continue baking for an additional 15 minutes, allowing them to crisp up and cook through.
- Increase Oven Temperature: Remove the baking sheet from the oven and increase the oven temperature to 500°F (260°C) to prepare for the final saucing step.
- Apply BBQ Sauce and Finish Baking: Transfer the wings to a large bowl and toss thoroughly with 1 cup of BBQ sauce until fully coated. Place the sauced wings back onto the wire rack on the baking sheet and bake for an additional 5 to 7 minutes at 500°F, or until the sauce is thickened, caramelized, and browned slightly. Serve hot and enjoy your perfectly baked BBQ chicken wings.
Notes
- For extra crispy wings, pat the chicken dry before applying the seasoning mix.
- Use a wire rack for baking to allow air circulation and prevent soggy bottoms.
- Adjust the BBQ sauce amount according to your preference for sauciness.
- Flip wings carefully halfway through baking to ensure uniform crispness.
- Serve with celery sticks and ranch or blue cheese dressing for a classic pairing.
