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

First, choose good chicken wings. Look for wings that are evenly sized and full of meat. Chicken wings are split into two parts: the drumette (the tip of the wing that looks like a small drumstick) and the flat. For even cooking, choose wings with about the same number of drumettes and flats. You can buy them whole or pre-sectioned. To control the size, I like to buy wings that are whole and cut them myself. Check to see if the wings look clean and don’t smell bad.

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

The key to getting wings that are really crispy is to fry them first, then sauté them. When you fry the wings, the skin gets really crispy. Adding sauce at the end and baking them keeps the crust from getting soggy. Fry the wings in oil that is about 375°F and a few inches deep. Fry them for five to seven minutes, or until they’re golden brown and done. Place the fried wings on a sheet pan lined with paper towels to drain. 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

Serve these saucy wings hot, straight from the oven! Have lots of napkins and wet wipes on hand, because they will get messy. Serve with carrot and celery sticks and ranch or blue cheese dressing to dip them in. Chilled beer or cider makes the ideal beverage pairing. The wings can also be made taste even better by adding sesame seeds, chopped scallions, or freshly grated Parmesan. Wings that are left over can be put in the fridge for a few days and heated up 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!