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Place the raw chicken wings into a large mixing bowl.

Season the chicken wings by sprinkling garlic powder, onion powder, smoked paprika, and a crumbled seasoning cube over them.

Drizzle olive oil over the seasoned wings.

Wearing gloves, thoroughly mix the wings with the seasonings and olive oil until they are completely coated.

Leave the marinated wings to marinate in the fridge overnight for the best possible results.

The next day, transfer the marinated wings from the bowl into a roasting pan, spreading them out in a single layer. Preheat the oven to 220°C.

Place the pan into the preheated oven.

Bake the wings for about 40 to 45 minutes. During baking, flip the wings every 10 to 15 minutes to ensure an even cook.

While the wings are baking, prepare the glaze: In a separate pan, add ketchup, barbecue sauce, honey, fresh thyme, vinegar, liquid browning, and a halved Scotch bonnet pepper.

Whisk all the glaze ingredients together in the pan.

Heat the glaze on the stovetop over medium heat until it becomes nice and thick, stirring occasionally.

Once the wings are cooked and crispy from the oven, transfer them back into the large mixing bowl.

Pour the thickened glaze from the pan all over the cooked chicken wings.

Toss the wings in the bowl until they are completely coated with the sticky glaze.

Serve the barbecue wings on a plate and enjoy.


Place the raw chicken wings into a large mixing bowl.

Season the chicken wings by sprinkling garlic powder, onion powder, smoked paprika, and a crumbled seasoning cube over them.

Drizzle olive oil over the seasoned wings.

Wearing gloves, thoroughly mix the wings with the seasonings and olive oil until they are completely coated.

Leave the marinated wings to marinate in the fridge overnight for the best possible results.

The next day, transfer the marinated wings from the bowl into a roasting pan, spreading them out in a single layer. Preheat the oven to 220°C.

Place the pan into the preheated oven.

Bake the wings for about 40 to 45 minutes. During baking, flip the wings every 10 to 15 minutes to ensure an even cook.

While the wings are baking, prepare the glaze: In a separate pan, add ketchup, barbecue sauce, honey, fresh thyme, vinegar, liquid browning, and a halved Scotch bonnet pepper.

Whisk all the glaze ingredients together in the pan.

Heat the glaze on the stovetop over medium heat until it becomes nice and thick, stirring occasionally.

Once the wings are cooked and crispy from the oven, transfer them back into the large mixing bowl.

Pour the thickened glaze from the pan all over the cooked chicken wings.

Toss the wings in the bowl until they are completely coated with the sticky glaze.

Serve the barbecue wings on a plate and enjoy.
