Championship Chicken Wings BBQ Sauce (Printable)

Crispy chicken wings drenched in a smoky, sweet, and tangy BBQ sauce. Ideal for game days, parties, or any festive occasion.

# What You'll Need:

→ Chicken Wings

01 - 3.3 pounds chicken wings, separated at joints, wing tips removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika

→ BBQ Sauce

07 - 1 cup BBQ sauce (store-bought or homemade, ensure gluten-free if needed)
08 - 2 tablespoons honey
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon hot sauce (optional)

# How-To Steps:

01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil and place a wire rack on top.
02 - Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the dried wings with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until every piece is evenly coated.
03 - Arrange the seasoned wings in a single layer on the prepared wire rack. Bake for 35 to 40 minutes, flipping them halfway through, until they are golden brown and achieve a crispy texture.
04 - While the wings are baking, combine the BBQ sauce, honey, apple cider vinegar, and hot sauce (if using) in a small saucepan. Heat over medium-low heat, whisking frequently, until the sauce is warm and well blended, approximately 3 to 4 minutes.
05 - Transfer the baked chicken wings into a large bowl. Pour the warm BBQ sauce over the wings and toss gently to ensure each wing is thoroughly coated.
06 - Return the sauced wings to the baking sheet. Broil on high for 2 to 3 minutes, watching carefully, until the sauce caramelizes and becomes wonderfully sticky. Serve immediately, garnished with chopped parsley or scallions if desired.

# Expert Tips:

01 -
  • You'll finally achieve that perfect crispy exterior, no deep fryer required!
  • It's the ultimate crowd-pleaser, making you the undisputed champion of any gathering.
02 -
  • The absolute key to crispy wings is *drying them thoroughly* before seasoning – no moisture means no soggy skin, ever!
  • A wire rack on a baking sheet isn't just for airflow; it lets fat drip away, keeping the wings from steaming in their own juices.
03 -
  • For next-level crispiness, you can lightly dust the wings with a tablespoon of baking powder along with the spices before baking; it works wonders!
  • Don't be afraid to make extra sauce! It's fantastic drizzled over rice, or even as a dipping sauce for fries or grilled vegetables.

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