Chicken Wing BBQ Platter (Printable)

Crispy baked chicken wings coated in smoky BBQ sauce, ideal for parties or casual snacks with fresh garnishes.

# What You'll Need:

→ Chicken Wings

01 - 3.3 lbs chicken wings, separated into drumettes and flats
02 - 1 tbsp vegetable oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika

→ BBQ Sauce

07 - 1 cup tomato ketchup
08 - 2 tbsp apple cider vinegar
09 - 2 tbsp brown sugar
10 - 1 tbsp Worcestershire sauce
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper
16 - Salt and pepper to taste

→ Garnish

17 - 2 tbsp chopped fresh parsley
18 - Celery sticks and carrot sticks for serving

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat chicken wings dry with paper towels. In a large bowl, toss wings with vegetable oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 40–45 minutes, flipping halfway through, until golden and crisp.
04 - In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne, and a pinch of salt and pepper. Simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
05 - Transfer cooked wings to a large bowl. Pour warm BBQ sauce over the wings and toss to coat evenly.
06 - Arrange sauced wings on a serving platter. Garnish with chopped parsley and serve with celery and carrot sticks.

# Expert Advice:

01 -
  • The homemade BBQ sauce puts store bought versions to shame, and you probably have everything in your pantry already
  • Oven baking on a wire rack gives you that impossibly crispy skin without the mess of deep frying
  • These wings disappear faster than you can say touchdown, making you the hero of any gathering
02 -
  • Patting the wings dry with paper towels is the most important step for crispy skin, don't skip it
  • Let the sauce cool slightly before tossing so it clings instead of sliding right off
  • The wire rack elevates the wings so hot air circulates underneath, eliminating that soggy bottom problem
03 -
  • If you have time, let the seasoned wings sit uncovered in the fridge for an hour, the extra dryness equals extra crispiness
  • Line your baking sheet with foil underneath the wire rack for easy cleanup

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