Bbq Chicken Wings Recipe
Traditional, Garlic Honey Parmesan Sriracha, Cashew
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Ingredients
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Traditional BBQ Wings
Garlic Honey Parmesan Sriracha Wings
Cashew-Glazed Wings
Common (for all sections / cooking)
Method
Traditional BBQ Wings
- 1
Prep and season
Pat the chicken wings dry with paper towels. Place in a large bowl and toss with 1 tbs neutral oil, 1.5 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. If using cornstarch for extra crisp, toss the wings with 2 tsp cornstarch before oil.
- 2
Bake (recommended)
Preheat oven to 220°C (425°F). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (use foil under the rack for easy cleanup). Roast for 25 minutes, flip wings, then roast another 12–18 minutes until skin is golden and internal temperature reaches 75°C (165°F). For extra crisp, broil 2–3 minutes at the end watching closely.
- 3
Sauce and finish
Warm 1 cup BBQ sauce in a small saucepan over low heat just until pourable. Transfer hot wings to a large bowl, pour the warmed BBQ sauce over them and toss until evenly coated. Serve immediately.
Garlic Honey Parmesan Sriracha Wings
- 4
Prep and season
Pat wings dry. Toss in a bowl with 1 tbs neutral oil, 1.25 tbs kosher salt and 0.75 tsp black pepper. Optionally toss with cornstarch (2 tsp) for extra crisp.
- 5
Bake
Preheat oven to 220°C (425°F). Place wings on a wire rack over a rimmed baking sheet and roast for 25 minutes. Flip and roast for another 12–18 minutes until golden and cooked through.
- 6
Make garlic-honey-Sriracha sauce
While wings roast, melt 2 tbs unsalted butter in a small saucepan over medium-low heat. Add 4 cloves minced garlic and sauté 30–45 seconds until fragrant (do not brown). Stir in 1/2 cup honey, 2 tbs Sriracha and 1 tbs lemon juice. Warm until slightly thickened, about 2 minutes, then remove from heat and fold in 3/4 cup grated Parmesan (reserve a little for garnish). Taste and adjust: add a pinch of salt if needed.
- 7
Toss and garnish
Place hot wings in a large bowl, pour the honey-Parmesan-Sriracha sauce over and toss until well coated. Sprinkle with chopped parsley and extra grated Parmesan. Serve immediately.
Cashew-Glazed Wings
- 8
Prep and season
Pat wings dry and toss with 1 tbs neutral oil, 1.25 tbs kosher salt and 0.75 tsp black pepper. Optionally toss with 2 tsp cornstarch for crispiness.
- 9
Bake
Preheat oven to 220°C (425°F). Arrange wings on a wire rack set over a rimmed baking sheet and roast for 25 minutes. Flip and roast for an additional 12–18 minutes until golden and cooked through.
- 10
Make cashew glaze
Toast 3/4 cup unsalted cashews in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring frequently; remove and let cool slightly. In a blender or food processor add the toasted cashews, 3 tbs cashew butter, 2 tbs light soy sauce, 2 tbs honey, 1 tbs rice vinegar, 3 tbs water and 1/2 tsp sesame oil. Blend until very smooth, adding a little more water 1 tsp at a time if needed to reach a thick but pourable glaze consistency. Taste and adjust seasoning (more soy for salt, more honey for sweetness, more vinegar for brightness).
- 11
Coat and finish
Warm the cashew glaze gently in a small saucepan over low heat until just warm. Place hot wings in a large bowl, pour the glaze over and toss to coat evenly. Garnish with sliced scallions and a few chopped toasted cashews if desired. Serve immediately.