Touchdown Chicken Wings with BBQ (Printable)
Golden crispy wings coated in homemade smoky BBQ sauce—perfect for sharing at parties.
# What You'll Need:
→ Chicken
01 - 2.5 lbs chicken wings, split and tips removed
→ Wing Seasoning
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1 tsp onion powder
06 - 1/2 tsp cayenne pepper (optional, for heat)
07 - 1 tsp salt
08 - 1/2 tsp black pepper
→ BBQ Sauce
09 - 1 cup barbecue sauce (store-bought or homemade)
10 - 2 tbsp honey
11 - 1 tbsp apple cider vinegar
12 - 1/2 tsp chili flakes (optional)
# Step-by-step:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat the chicken wings dry with paper towels. Place wings in a large bowl and toss with olive oil, garlic powder, smoked paprika, onion powder, cayenne pepper (if using), salt, and black pepper until evenly coated.
03 - Arrange the wings in a single layer on the prepared rack. Bake for 35–40 minutes, flipping halfway through, until golden and crisp.
04 - Meanwhile, mix the barbecue sauce, honey, apple cider vinegar, and chili flakes (if using) in a small saucepan. Heat gently over medium heat, stirring until combined and slightly thickened (about 3–4 minutes). Remove from heat.
05 - Transfer the baked wings to a clean bowl. Pour the warm BBQ sauce over the wings and toss to coat evenly.
06 - Serve hot, garnished with chopped parsley or green onions if desired.
# Expert Advice:
01 -
- The double-bake technique creates impossibly crispy skin while keeping the meat inside incredibly juicy
- The homemade BBQ sauce hits that sweet-spot tang that store-bought versions somehow miss
02 -
- Patting wings completely dry before seasoning is non-negotiable for crispy skin
- Let the baked wings rest for 2 minutes before saucing so they don't steam and lose crunch
03 -
- Separate wingettes and drumettes before baking so they cook evenly
- If you're sensitive to heat, start with half the cayenne and add more to the sauce instead