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Tacky barbecue chicken wings on a dark platter, crisp edges under a thin mahogany glaze, scallions optional, believable smoky shine without heavy sauce pooling. The lower title bubble reads Barbecue Chicken Wing Recipe.
Good Fork Daily Editorial Kitchen

Barbecue Chicken Wing Recipe

Crispy baked barbecue chicken wings with a smoky homemade glaze, safe-temperature checks and late saucing that prevents burned sugar.
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Prep Time 18 minutes
Cook Time 52 minutes
Resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds split chicken wings flats and drumettes
  • 1 tablespoon aluminum-free baking powder not baking soda
  • 3/4 teaspoon kosher salt divided
  • 1 teaspoon smoked paprika divided
  • 1/2 teaspoon garlic powder
  • 3/4 cup plain tomato sauce
  • 3 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper

Equipment

  • Rimmed sheet pan
  • Wire rack
  • Small saucepan
  • Instant-read thermometer
  • Pastry brush

Method
 

  1. Heat the oven to 425°F and place a lightly oiled wire rack over a foil-lined rimmed pan.
  2. Blot wings thoroughly and toss with baking powder, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika and garlic powder.
  3. Arrange with space and roast 25 minutes. Turn and roast 18 to 25 minutes more until browned.
  4. Check several thick pieces away from bone and continue cooking until every checked wing reaches at least 165°F.
  5. Simmer tomato sauce, molasses, vinegar, Worcestershire, Dijon, remaining paprika, pepper and salt for 6 to 8 minutes until lightly thickened.
  6. Brush the safely cooked wings with a thin coat and return to the oven for 3 to 5 minutes. Rest 5 minutes and serve with extra sauce separately.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F as the safe minimum internal temperature for all poultry and reheated leftovers.
  • This recipe was developed through culinary research and editorial review.