Original Bbq Wings Recipe

Prep and dry

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

Season and coat

In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder and onion powder. Add the wings and toss until evenly coated. Drizzle the 2 tbs oil over the wings and toss again to distribute.

Rest

Place the wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes if time allows (optional) to further dry the skin.

Oven bake (crispy method)

Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet. Bake for 25 minutes, then flip wings and continue baking another 12–20 minutes until skin is deep golden and crispy and internal temperature reaches 165°F (74°C).

Grill alternative

Preheat grill to medium-high (about 400°F/200°C). Oil grates. Grill wings over direct heat 8–10 minutes per side with lid closed, watching for flare-ups, until cooked through and nicely charred.

While the wings cook, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, ground mustard, chopped chipotle (or chipotle powder) and black pepper in a small saucepan. Bring to a gentle simmer over medium heat, whisking to dissolve sugar.

Reduce heat to low and simmer, stirring occasionally, for 8–10 minutes until slightly thickened. If sauce is too thick, whisk in up to 2 tbs hot water to reach a brushable glaze consistency. Taste and adjust salt, sweetness or heat as desired. Keep warm.

Reserve about 1/4 cup of sauce for serving. Use remaining sauce to coat wings.

When wings are done, transfer them to a clean large bowl. Add 3/4 of the warm barbecue sauce and toss gently until wings are evenly glazed.

Return glazed wings to the oven rack or to the grill for 2–3 minutes to set the glaze (watch closely to avoid burning). Remove and brush with additional reserved sauce as desired.

Whisk together buttermilk, mayonnaise and sour cream until smooth. Stir in ranch seasoning (or dried herbs/spices), Sriracha, Buffalo-style hot sauce, lemon juice and black pepper. Taste and adjust heat or thickness (add more buttermilk to thin). Chill until ready to serve.

In a small saucepan over low heat, combine honey, lemon juice, water and salt. Warm gently, stirring until combined and slightly loosened, about 1–2 minutes. Do not boil. Remove from heat and keep warm or transfer to a serving bowl.

Arrange glazed wings on a platter, sprinkle with chopped parsley or chives and serve with lemon wedges. Offer Buffalo Sriracha Ranch and Lemonade Honey on the side so guests can choose a dip.