Sticky BBQ Chicken Wings
Sticky BBQ Chicken Wings
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, separated into flats and drumettes, patted very dry
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Homemade BBQ Sauce
- 1 cup ketchup
- 1/2 cup brown sugar, packed
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1/4 cup water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with foil for easy cleanup, then place an oven-safe wire rack on top.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, toss the patted dry chicken wings with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
⏱️ 5 min
- 3
Arrange the seasoned wings in a single layer on the wire rack, ensuring they are not touching. Bake for 25 minutes.
⏱️ 25 min•🌡️ 400
- 4
While the wings are baking, prepare the BBQ sauce. In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and water. Whisk until smooth.
⏱️ 5 min
- 5
Bring the sauce to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat.
⏱️ 7 min
- 6
After 25 minutes, remove the wings from the oven. Increase the oven temperature to 425°F. Transfer the partially cooked wings to the large bowl with the BBQ sauce and toss until each wing is thoroughly coated.
⏱️ 3 min•🌡️ 425
- 7
Return the sauced wings to the wire rack on the baking sheet. Bake for another 15 minutes, flipping them halfway through, until the sauce is caramelized and sticky, and the wings are cooked through and glossy.
⏱️ 15 min•🌡️ 425
- 8
Remove from the oven, transfer to a serving platter, and garnish with fresh chopped parsley. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky BBQ Chicken Wings
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, separated into flats and drumettes, patted very dry
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Homemade BBQ Sauce
- 1 cup ketchup
- 1/2 cup brown sugar, packed
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1/4 cup water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with foil for easy cleanup, then place an oven-safe wire rack on top.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, toss the patted dry chicken wings with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
⏱️ 5 min - 3
Arrange the seasoned wings in a single layer on the wire rack, ensuring they are not touching. Bake for 25 minutes.
⏱️ 25 min•🌡️ 400 - 4
While the wings are baking, prepare the BBQ sauce. In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and water. Whisk until smooth.
⏱️ 5 min - 5
Bring the sauce to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat.
⏱️ 7 min - 6
After 25 minutes, remove the wings from the oven. Increase the oven temperature to 425°F. Transfer the partially cooked wings to the large bowl with the BBQ sauce and toss until each wing is thoroughly coated.
⏱️ 3 min•🌡️ 425 - 7
Return the sauced wings to the wire rack on the baking sheet. Bake for another 15 minutes, flipping them halfway through, until the sauce is caramelized and sticky, and the wings are cooked through and glossy.
⏱️ 15 min•🌡️ 425 - 8
Remove from the oven, transfer to a serving platter, and garnish with fresh chopped parsley. Serve hot.
⏱️ 2 min