Save This platter features tender chicken wings baked to a crispy finish, tossed in a rich smoky BBQ sauce made with tomato ketchup, apple cider vinegar, and spices. The wings are seasoned with garlic, smoked paprika, and black pepper, then baked on a wire rack for even crispiness. Served with fresh parsley and crunchy vegetable sticks, it’s an ideal dish for gatherings or laid-back dinners. The sauce simmers gently, balancing sweet and tangy flavors with a subtle heat from cayenne. For extra crispiness, wings can be air-dried before baking.
The kitchen was chaos that Super Bowl Sunday, with people drifting in and out every few minutes. I'd committed to making wings for twelve hungry guests without ever having attempted them before. The first batch came out soggy because I crowded the pan, but by the second round, I'd figured out the spacing trick. Now this recipe lives in my back pocket for whenever the house starts filling up with hungry friends.
Last summer my neighbor smelled these cooking through our open windows and showed up with an empty plate asking what was creating that incredible aroma. We ended up eating on the back porch as the sun went down, sticky fingers and all. That's when I knew this wasn't just party food, it was the kind of dish that pulls people together.
Ingredients
- Chicken wings: Splitting at the joints and removing tips ensures even cooking and easier eating
- Olive oil: Helps the seasoning cling and promotes that golden crispy skin we all want
- Garlic powder: Distributes evenly without burning like fresh garlic might at high heat
- Smoked paprika: This is the secret ingredient that gives the wings their deep smoky flavor
- Tomato ketchup: Forms the base of our BBQ sauce, providing body and tang
- Apple cider vinegar: Cuts through the sweetness and adds that authentic BBQ tang
- Brown sugar: Caramelizes beautifully and balances the acidity of the vinegar
- Worcestershire sauce: Adds umami depth that makes the sauce taste professionally made
- Dijon mustard: Provides a sharp background note that prevents the sauce from being too sweet
- Cayenne pepper: Optional but recommended for those who like a gentle heat buildup
Instructions
- Set up your station:
- Preheat the oven to 220°C and position a wire rack over a lined baking sheet for maximum airflow
- Season the wings:
- Toss the dried wings with olive oil and spices until every piece is evenly coated
- Get them crispy:
- Arrange wings in a single layer without touching and bake for 35 to 40 minutes, flipping halfway through
- Make the magic sauce:
- Simmer all sauce ingredients together for 8 to 10 minutes until slightly thickened
- Bring them together:
- Toss the hot wings in the sauce until glistening and serve immediately
Save My daughter now requests these for her birthday dinner every year instead of cake. Watching her friends tentatively try their first wing then immediately reach for another has become one of my favorite parenting moments. Food has this way of creating memories that stick longer than the meal itself.
Making Them Extra Crispy
After years of experimentation, I discovered that letting the wings air dry in the fridge for an hour or two before cooking makes a remarkable difference in the final texture. The refrigerator time helps dehydrate the skin, allowing it to crisp up more effectively in the oven. It requires a bit of planning ahead, but the crunch factor is absolutely worth it.
Sauce Variations
Sometimes I switch up the BBQ sauce depending on my mood or what I have in the pantry. A splash of bourbon adds sophistication, while honey creates a glaze that caramelizes beautifully under the broiler for thirty seconds. The base recipe remains the same, but these small tweaks keep things interesting and prevent palate fatigue.
Serving Suggestions
Celery and carrot sticks aren't just garnish, they provide a refreshing crunch that balances the rich wings. Homemade ranch dip takes five minutes to make and elevates the entire experience.
- Set out plenty of napkins because this is definitely finger food
- Consider lining your serving platter with parchment for easier cleanup
- Keep the sauce warm on the lowest setting if you're cooking in batches
Save There's something deeply satisfying about a platter of wings that brings people to the table faster than anything else. Hope these become your goto for feeding a crowd.
Recipe FAQs
- → How do I get extra crispy chicken wings?
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Air-dry the wings uncovered in the refrigerator for 1-2 hours before baking to remove moisture and enhance crispiness.
- → What gives the BBQ sauce its smoky flavor?
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Smoked paprika and a blend of spices in the sauce contribute to its characteristic smoky depth and balanced sweetness.
- → Can I bake the wings without a wire rack?
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Using a wire rack helps air circulate for even cooking, but baking directly on a foil-lined sheet is possible though less crispy.
- → How long should the BBQ sauce simmer?
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Simmer the sauce for 8-10 minutes over medium heat, stirring occasionally until slightly thickened for optimal flavor.
- → Are there any allergen considerations?
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The dish contains poultry and mustard; Worcestershire sauce may contain soy and gluten, so check labels if sensitive.
