Sticky BBQ Chicken Wings
Inspired by techniques from America's Test Kitchen and Serious Eats.
These wings follow the same baking-powder base method as the classic recipe with smoked paprika added, then get tossed in a warm, tangy BBQ-honey glaze and topped with spring onion.
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Method
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Equipment
- 2 large baking trays
- 2 wire racks that fit the trays
- large mixing bowl
- instant-read thermometer
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 443 kcal |
| Protein | 33.2 g |
| Carbohydrate | 21.4 g |
| of which sugars | 17 g |
| of which free sugars | 16.8 g |
| Fat | 24.3 g |
| of which saturates | 6.6 g |
| Fibre | 0.9 g |
| Salt | 2.62 g |
Protein per 100 kcal
7.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Wings
- 1.2 kg chicken wings, split into drumettes and flats tips removed
- 2 tsp baking powder (not bicarbonate of soda)
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp ground black pepper
- 1 tsp smoked paprika
BBQ glaze
- 150 g barbecue sauce (check the label)
- 21 g honey about 1 tbsp
- 1 tbsp cider vinegar
- ½ tsp cayenne pepper
To serve
- 2 spring onions, thinly sliced
- 1
Dry and season. Pat the split wings dry, then toss with the baking powder, salt, pepper and smoked paprika in a large bowl, following the same base method as the classic oven wings. The baking powder raises the skin's pH to help it blister and brown; always use baking powder here, never bicarbonate of soda, which tastes soapy.
- 2
Arrange on racks. Lay the wings skin-side up on wire racks over two trays, spaced apart. Refrigerating uncovered for 1 hour up to overnight dries the skin further, though this step can be skipped if pressed for time. Switch the oven on to 120°C (100°C fan) roughly 20 minutes ahead, setting shelves in the lower-middle and upper-middle positions.
- 3
Render at low heat. Bake at 120°C (100°C fan) on the lower-middle shelves for 30 minutes to render out the fat gently. This keeps the skin from browning too fast before the fat underneath has had a chance to melt away.
- 4
Blast at high heat. Raise the oven to 220°C (200°C fan) and bake for 40-50 minutes, swapping the trays halfway through. Continue until deep golden and blistered, with the thickest drumette at least 74°C - pushing to 80°C or above gives a more tender result.
- 5
Make the glaze. While the wings bake, simmer the barbecue sauce, honey, cider vinegar and cayenne pepper together in a small saucepan for 2-3 minutes until slightly thickened. Simmering concentrates the glaze a little so it clings to the wings rather than running straight off.
- 6
Toss in the glaze. Rest the baked wings for 5 minutes, then tip them into a big bowl with the warm glaze and toss until every piece is coated and sticky. Adding the glaze after baking rather than in the oven means the sugars can't scorch on the hot trays.
- 7
Finish and serve. Scatter over the sliced spring onions and serve while still warm, with plenty of napkins. The crisp skin underneath holds the glaze without going soggy if you eat them soon after tossing.
Storage
Keep glazed wings in the fridge for up to 3 days; freezing isn't recommended once sauced, as the glaze can turn watery on thawing. Reheat in a hot oven until piping hot and 74°C in the centre. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
