Bbq Recipe

Prepare wings

Pat the chicken wings dry with paper towels. Removing surface moisture helps the skin crisp.

If wings are whole, separate into drumettes and flats by cutting at the joint and discard tips or reserve for stock. Leave skins intact.

Place wings in a large bowl. Add kosher salt, black pepper, baking powder, garlic powder, smoked paprika and neutral oil. Toss thoroughly so each piece is evenly coated.

Arrange a wire rack on a rimmed baking sheet and place wings in a single layer with space between pieces. For best results, refrigerate uncovered for 30–60 minutes to dry the skin further (optional).

Preheat oven to 425°F (220°C). Bake wings on the prepared rack for 25 minutes, then flip and bake an additional 10–15 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Alternatively, grill wings over medium-high indirect heat (about 375–400°F / 190–205°C): grill 20–25 minutes turning occasionally until crisp and cooked through. If using charcoal, finish over direct heat 2–3 minutes per side to char slightly.

While the wings cook, make the sauce. In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), honey, yellow mustard, onion powder, black pepper and water.

Bring sauce to a gentle simmer over medium-low heat, stirring frequently. Reduce heat to low and simmer 6–8 minutes until slightly thickened and glossy. Taste and adjust seasoning: add more honey for sweetness, vinegar for tang, or hot sauce for heat.

Remove from heat and keep warm. For a very smooth sauce, blend briefly with an immersion blender or in a countertop blender and return to heat to warm through.

When wings are cooked and crisp, transfer them to a large bowl. Add about half of the prepared BBQ sauce and toss to coat evenly. For sticky, glazed wings, return sauced wings to the hot oven (425°F / 220°C) or hot grill for 2–3 minutes to set the glaze, watching carefully so it does not burn.

Arrange wings on a platter, spoon additional sauce over as desired, sprinkle with chopped parsley and serve with lemon wedges and extra sauce on the side.

Leftover wings keep refrigerated up to 3 days; reheat in a 400°F (200°C) oven for 8–10 minutes and brush with additional warm sauce.