BBQ Wings
HB-6123 · Hand-built original
Chicken wings salted and rested with baking powder so the skin dries, baked low then hot with a smoky spice rub, and finished in barbecue sauce until the coating turns glossy.
AppetizerGluten-freeDairy-freeEgg-free
Main ingredient: chicken
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 lbs chicken wings
- 2 tsp salt
- 2 tsp baking powder
- 2 tsp cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp black pepper (freshly cracked, $0.02)
- 1/2 cup BBQ Sauce
Method
- Pat the chicken wings thoroughly dry, toss them with the salt and baking powder mixed together, and spread them on a rack set over a parchment-lined sheet pan.
- Chill the seasoned wings uncovered in the fridge for at least 1 hour and up to 8 hours so their skin dries out before baking.
- Heat the oven to 300°F, pat the wings dry a second time, and toss them with the cornstarch, garlic powder, smoked paprika, onion powder and black pepper.
- Arrange the wings in a single layer on the cleaned rack and bake them for 12 minutes, flip each one, and give them 12 minutes more at that low temperature.
- Raise the oven heat to 450°F, toss the wings through the BBQ sauce until coated, and lay them back on the rack.
- Bake the sauced wings for 10 to 12 minutes at 450°F, until the BBQ coating looks glossy and dark with little char spots and the meat reaches 165°F, then serve the wings hot.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).