The Ultimate Guide to Making Delicious Barbecue Chicken Wings

As someone who loves good food, I am always on the hunt for great recipes to try out One of my favorite appetizers is barbecue chicken wings! They are the perfect finger food for game days, parties, or anytime you want an easy and tasty snack After testing out numerous recipes, I’ve learned some key tips for making foolproof barbecue chicken wings at home. In this article, I’ll share everything you need to know to make crispy, saucy, messy, irresistible barbecue wings!

Choosing Chicken Wings

The first step is selecting high quality chicken wings You want to look for wings that are meaty and evenly sized Chicken wing sections come in two parts – the drumette (the wing tip shaped like a small drumstick) and the flat (the middle section). For even cooking, try to pick wings that have similar proportions of drumettes and flats. You can buy them whole or pre-sectioned. I prefer to buy whole wings and cut them myself to control the size. Make sure the wings look fresh, without any sliminess or off odors.

Seasoning the Wings

Before cooking, you’ll want to add seasoning to infuse the wings with flavor. A simple coating of kosher salt and black pepper is a good base. For extra zing, add spices like garlic powder, cayenne pepper, paprika, or chili powder. I like to toss the wings with the seasoning to evenly coat each piece. Be generous with seasoning since it will add great flavor as the wings cook.

Frying for Crispiness

So what’s the secret to ultra crispy wings? Frying them first before saucing! By frying the wings, the skin gets super crispy. Then finishing them with sauce in the oven prevents the crust from getting soggy. You’ll want to fry the wings in a few inches of oil heated to around 375°F. Fry them for 5-7 minutes until golden brown and cooked through. Drain the fried wings on a paper towel lined sheet pan. Frying in small batches helps ensure even cooking.

Making the Barbecue Sauce

Homemade or store-bought barbecue sauce will both work for this recipe. To make your own, combine ketchup, brown sugar, apple cider vinegar, spices, and other ingredients to taste. You want a nice sticky, thick consistency. I like to add chipotle peppers or hot sauce for some heat. For store-bought, look for a tomato or molasses-based sauce, not a thin vinegar sauce. Sweet, tangy, and boldly flavored sauces coat the wings the best. Whisk in any extra seasonings like chili powder or garlic.

Baking the Sauced Wings

To finish the wings, toss the fried wings in the barbecue sauce to generously coat them. Arrange them on a baking sheet and bake at 325°F for 15-20 minutes. This firms them up and makes the sauce super sticky. The sauce will caramelize and turn into a glaze on the wings. Baked wings like these won’t get soggy compared to grilled or slow cooked wings. Pull the wings from the oven once the sauce is thickened and browned.

Serving Suggestions

These saucy wings need to be served hot right out of the oven! Provide plenty of napkins and wet wipes, because they will be messy. Serve with celery and carrot sticks and ranch or blue cheese dressing for dipping. Chilled beer or cider makes the ideal beverage pairing. You can also sprinkle sesame seeds, chopped scallions, or freshly grated Parmesan on the wings for extra flavor. Leftover wings can be refrigerated for several days and reheated in the oven or air fryer.

Flavor Variations

One of the best things about wings is how versatile they are for different flavors. Follow the same fry-then-bake method, but swap out the sauce:

• Buffalo – Frank’s RedHot or other hot sauce mixed with butter

• Honey Sriracha – Sriracha, honey, lime juice

• Jerk – Jerk seasoning, brown sugar, allspice, thyme

• Lemon Pepper – Lemon juice, black pepper, oregano

• Thai Chili – Sweet chili sauce, peanut butter, garlic

So next time you’re planning for the big game, a party, or just a fun meal, consider making a batch of crispy barbecue chicken wings. Trust me, this will become your new go-to appetizer recipe after you try it out. Enjoy!