I just posted the recipe for my husband’s beloved Honey Garlic Chicken Wings, and now I must include another favorite: BBQ Chicken Wings. If chicken wings are your thing, the possibilities are really endless. Use this method but change up the flavors. I should note here however, that I wouldn’t use this method for making Buffalo wings. For whatever reason, I think Buffalo wings are best when you dredge them in a flour/cornstarch mixture and deep fry them before coating them in sauce. But that’s another recipe for another time, yes?

Leave it to me to start talking about a different recipe instead of the one I’m posting. I just didn’t want to lead you astray. You’re welcome.

Back to the BBQ Chicken wing goodness…

BBQ Chicken Wings
2.5 – 3 lbs chicken wings
1/2 c. to 3/4 c. bbq sauce (see below for recipe, or use your favorite)
2 t. kosher salt
2 t. freshly ground pepper
1 t. smoked paprika
1/2 t. onion powder
1 T. canola oil
1 T. olive oil

Preheat oven to 375 degrees. Line two cookie sheets with aluminum foil and coat with cooking spray. Put the wings in a bowl or gallon sized ziploc bag. Drizzle equal amounts of canola oil and olive oil – about a tablespoon of each over the wings. Stir or seal the bag and toss the wings with the oil, making sure each one is covered. Place wings in a single layer on the cookie sheets skin side up if at all possible. Combine the salt, pepper, smoked paprika and onion powder in a small bowl, then sprinkle mixture over wings. Roast in the oven for 40-45 minutes*, turning once.

While wings are roasting, make the barbeque sauce or if you are using bottled sauce, sit back, relax and put your feet up for a bit.

Remove wings from oven. Place wings in a large bowl and drizzle 1/2 c. of BBQ sauce over wings. Use a large spoon to gently toss the wings and coat them with the sauce. Drain any excess fat off of the cookie sheets and put a cooling rack directly on the foil lined cookie sheets. Spray racks with cooking spray. Put the chicken wings on the racks, spoon some of the sauce over top and return them to the oven for 15 minutes. Stir them up a little or flip them over with tongs and then spoon more sauce on top. Roast another 15 minutes, or long enough to get the sauce baked in and looking tasty! Remove from oven and enjoy.

*Roasting time varies somewhat…at this point, you want them to be slightly crispy, about 3/4 of the cooked through.

If you like a wetter, more sloppy wing, add more sauce at the end, putting back in the oven just long enough to warm the sauce.

My Favorite BBQ Sauce (adapted from Pioneer Woman)
1 T. canola oil
1/4 c. onion, diced small
2 cloves of minced garlic
1 c. ketchup
1/4 c. + 2T. packed brown sugar
4 T. distilled white vinegar
1 T. Worcestershire sauce
1/3 c. molasses
salt and pepper, to taste

Heat oil in a saucepan and add onion and garlic. Saute for about 5 minutes until soft – be careful to not let them burn. Reduce heat to low and add remaining ingredients. Stir and keep at a simmer while wings roast. Give it a taste and adjust seasonings if necessary.