BBQ Chicken Wings
Yield: 20 wings
Calories: 74kcal
Get ready for a finger-licking good time with these BBQ chicken wings! Perfectly baked and smothered in barbecue sauce.
Ingredients
- vegetable oil, as needed for oiling wire rack
- 2 pounds (908 g) chicken wings, wingettes and drummettes
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) kosher salt
- 1 teaspoon (2 g) black pepper, coarsely ground
- ¾ cup (180 ml) barbecue sauce
- 1 tablespoon (2 g) chopped chives, or green onions, optional
Instructions
- Prepare the Baking Sheet - Adjust the oven rack to the middle position. Heat to 450°F (232°C). Line a large baking sheet with foil. Add vegetable oil to a folded paper towel, then grease both sides of a wire rack—alternatively, grease with cooking spray. Set the rack inside the baking sheet.
- Dry the Meat - Line a separate baking sheet or plate with paper towels. Place the chicken wings and drumettes on top, then thoroughly pat them dry with more paper towels.
- Season the Pieces - In a large bowl, whisk together baking powder, salt, and black pepper. Add the chicken and mix to coat the surface.
- Bake the Chicken - Evenly space the chicken on the wire rack. Bake for 20 minutes. Flip and continue baking until skin is golden brown and crisp, about 10 to 15 minutes. The internal temperature should reach 165ºF (74ºC). Immediately transfer the wings to a large bowl. Reserve the baking sheet.
- Add the Sauce - Add barbecue sauce to the bowl of chicken wings and toss to evenly coat.
- Continue Baking - Return the pieces to the reserved baking sheet and bake for 5 minutes. Skip this additional baking step for a saucier coating.
- To Serve - Transfer to a serving platter and garnish with chopped chives.
Notes
- Serving Size: 1 wing
- Substituting Table Salt: Use ¾ teaspoon salt instead of 1 teaspoon kosher salt.
- For Crispier Texture: Refrigerate the seasoned wings uncovered for up to 24 hours on top of a greased wire rack set in a foil-lined sheet pan. Remove from the refrigerator while the oven preheats, then bake.
- Baking Directly on a Sheet Pan: You can bake these wings without a wire rack, although they will be greasier from the rendered fat.
- Storing: Refrigerate in an airtight container for up to 5 days.
- Reheating: Cover and microwave on high heat in 15-second intervals until hot.
Nutrition
Calories: 74kcal | Carbohydrates: 5g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 19mg | Sodium: 245mg | Potassium: 105mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 0.3mg
Recipe Link
Recipe Video