Bbq Spiced Chicken Wings Recipe

Prep wings

Pat the wings dry with paper towels thoroughly. Removing surface moisture helps them crisp during roasting or frying.

Make spice mix

In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, ground coriander, cayenne pepper and light brown sugar. Stir to mix evenly.

Season wings

Place the dried wings in a large bowl. Add vegetable oil and toss to coat. Sprinkle the spice mix evenly over the wings and toss with your hands or tongs until each piece is well coated. Let rest 15 minutes at room temperature (or refrigerate up to 2 hours uncovered for drier skin).

Roast (preferred) or bake

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Roast for 25–30 minutes, flip once halfway through, until skin is deeply golden and internal temperature reaches 165°F (74°C) and the skin is crisp. For extra crispness, switch oven to broil for 2–3 minutes watching closely to avoid burning.

Alternative: Frying

If frying, heat 2–3 inches of neutral oil to 350°F (175°C) in a deep pot. Fry wings in batches 7–9 minutes until golden and cooked through. Drain on a wire rack or paper towels.

Toss with butter (optional)

If desired, toss hot wings with 1 tablespoon melted butter for sheen and richness. This is optional—do not add if you prefer a less rich wing.

Mix sauce

In a bowl combine mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, prepared horseradish, Dijon mustard, granulated sugar, minced garlic, kosher salt, black pepper and optional hot sauce. Whisk until completely smooth and slightly emulsified.

Adjust & chill

Taste and adjust seasoning: add more vinegar for tang, a pinch more sugar for balance, or extra hot sauce for heat. Cover and chill at least 15 minutes (30 minutes preferred) to let flavors meld. Keep refrigerated until serving—sauce is gluten-free as written.

Serve wings hot straight from the oven or fryer. Arrange wings on a platter, sprinkle chopped fresh parsley over them and serve lemon wedges on the side.

Serve the Alabama white sauce in a small bowl alongside the wings for dipping. Alternatively, lightly brush or drizzle a little sauce onto the wings right before serving, or provide on the side so guests can dip to taste.

Leftovers: store wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 400°F (200°C) oven for 8–10 minutes to re-crisp; whisk sauce before use.