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Chicken Wings Recipe

Name: Slug & Lettuce - Wolverhamptons Chicken Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (drumettes + flats); 1.5 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tbs baking powder (aluminum-free); 1 tbs neutral oil (vegetable or canola); 0.5 cups ketchup; 2 tbs apple cider vinegar; 2 tbs brown sugar, packed; 1 tbs Worcestershire sauce; 1 tsp mustard (Dijon or yellow); 1 tbs honey; 0.5 tsp smoked paprika; 1 clove garlic, minced; 0.5 tsp hot sauce (optional); 2 tbs water (to thin if needed); 1 tbs fresh parsley, chopped (optional); 4 wedges lime or lemon wedges (optional)

Inspired by Slug & Lettuce - Wolverhampton

Time1h

Serves4

With BBQ sauce.

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Ingredients

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Chicken & Marinade

2 lbs chicken wings (drumettes + flats)

1 1/2 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1 tbs baking powder (aluminum-free)

1 tbs neutral oil (vegetable or canola)

BBQ Sauce

1/2 cups Ketchup

2 tbs Apple cider vinegar

2 tbs brown sugar, packed

1 tbs Original Worcestershire Sauce

1 tsp mustard (Dijon or yellow)

1 tbs Honey

1/2 tsp Smoked paprika

1 clove Garlic, minced

1/2 tsp hot sauce (optional)

2 tbs water (to thin if needed)

Finishing & Serving

1 tbs fresh parsley, chopped (optional)

4 wedges lime or lemon wedges (optional)

Method

Chicken & Marinade

Prepare wings

Pat the wings dry with paper towels. Trim any excess skin or wing tips if desired. Place wings in a large bowl or a rimmed baking sheet.

Season and coat

In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika and baking powder. Drizzle the oil over the wings and sprinkle the dry mixture evenly. Toss the wings thoroughly so each piece is coated. The baking powder helps crisp the skin during cooking.

Rest (optional)

For best results, let the seasoned wings rest uncovered in the refrigerator for 30–60 minutes. This helps dry the skin and improves crisping. If short on time, proceed immediately to cooking.

Oven method (recommended)

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Bake for 35–45 minutes, turning once halfway through, until skin is golden and crisp and internal temperature reaches 165°F (74°C).

Grill method (alternative)

Preheat a grill to medium-high heat (about 400°F / 200°C). Oil the grates lightly. Grill wings 12–15 minutes per side over direct heat with the lid closed, moving to indirect heat if they brown too quickly. Cook until internal temp 165°F (74°C) and skin is crisp.

BBQ Sauce

Make sauce

While the wings cook, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, honey, smoked paprika, minced garlic and hot sauce (if using) in a small saucepan. Add 1–2 tablespoons water to reach a saucy consistency.

Simmer

Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Reduce heat to low and simmer 5–7 minutes until slightly thickened and flavors meld. Taste and adjust seasoning: more vinegar for tang, more brown sugar or honey for sweetness, or more hot sauce for heat. Remove from heat and keep warm.

Finishing & Serving

Toss in sauce

When wings are cooked and crisp, transfer them to a large clean bowl. Add about three-quarters of the warm BBQ sauce and toss to coat evenly. Reserve remaining sauce for serving or for a second light glaze.

Optional double-glaze

For a stickier finish, return sauced wings to the baking sheet or grill for 3–5 minutes: oven at 425°F or over indirect grill heat, then remove and brush with remaining sauce.

Garnish and serve

Transfer wings to a serving platter. Sprinkle with chopped parsley if using and serve with lime/lemon wedges and the reserved BBQ sauce on the side.