Bbq Chicken Wings Recipe
Make Bbq Chicken Wings Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Dry Rub
BBQ Sauce
Finishing & Garnish
Method
Chicken & Dry Rub
- 1
Prep wings
Pat the 2 lb chicken wings dry with paper towels. If not already split, separate wings into drumettes and flats and discard wing tips (or reserve for stock).
- 2
Season
Place wings in a large bowl. Add 1 tps kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tbsp packed brown sugar. Drizzle 1 tbsp vegetable oil over the wings. Toss thoroughly to coat each piece in the dry rub and oil. Let sit at room temperature for 15 minutes or refrigerate up to 2 hours.
BBQ Sauce
- 3
Make sauce
In a small saucepan, combine 1/2 cup ketchup, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, and 1 minced garlic clove. Add 1 tbsp water to loosen. Bring to a simmer over medium-low heat, stirring occasionally, and cook for 5 minutes until slightly thickened. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness, or more hot sauce for heat). Remove from heat and stir in 1 tbsp butter until melted for gloss and richness.
Cook & Finish
- 4
Bake (preferred) or grill
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the seasoned wings skin-side up in a single layer leaving space between pieces. Bake for 25 minutes, then flip wings and bake another 10–15 minutes until skin is browned and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes watching closely. Alternatively, preheat a grill to medium-high and grill wings 10–12 minutes per side until charred in spots and cooked through.
- 5
Sauce and glaze
Transfer hot cooked wings to a large bowl. Pour about 1/2 of the prepared BBQ sauce over the wings and toss to coat evenly. Return coated wings to the baking sheet and place back into the oven for 3–5 minutes (or on the hot grill for 2–3 minutes) to set the glaze.
- 6
Serve
Remove wings, transfer to a serving platter, and brush with any remaining warm BBQ sauce. Sprinkle chopped parsley and serve with lemon wedges on the side for squeezing over. Serve immediately.