Crispy Baked BBQ Wings
with homemade BBQ sauce
Sweet, sticky and delicious! The true definition of finger-licking good. I’m actually a fan shop-bought bbq sauce – there are so many great brands out there! The benefit of making your own, however, is that you can customise it to your taste. Like it tangy? Amp up the vinegar. Spicy? Add fresh chilli. Sweeter? Add more honey. The possibilities are endless!
The secret to crispy wings is twofold: bicarbonate of soda (baking soda) and a double bake! First, bicarbonate of soda increases the alkalinity of the chicken skin, which makes it brown and crisp up better and faster. You’re only adding a very small amount – not enough to coat the chicken, but enough to increase its pH. Second, baking your wings at a very low temperature before roasting them on high helps to dry them out and render out some of the fat, which make for delicious, crispy wings. It’s a process, but it’s so worth it!
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 2 1x
- Category: Chicken
Ingredients
- 500 g chicken wings, halved at the joint
- 2 tsps plain flour
- ¼ tsp baking soda (bicarbonate of soda)
- ¼ tsp fine sea salt
- ¼ tsp freshly-ground black pepper
- 1 tsp garlic granules
- 1 tsp onion granules
- ½ tsp smoked paprika
- ½ tsp crushed red chilli flakes
- 150 g Heinz ketchup
- 3 tbsps water
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 2 tbsps honey or brown sugar
- 1 tsp mustard powder
- 1 tsp chipotle chilli flakes
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ⅛ tsp freshly-ground black pepper
Instructions
- Heat your oven to 120℃. Place a wire rack in a large baking tray – cooking the wings on the rack rather than directly on the baking tray allows the hot air to circulate around the wings, making for crispier chicken.
- Pat the wings dry with some clean kitchen towel – moisture is the enemy of crispiness! Transfer them to a bowl.
- Add the flour, baking soda, salt, pepper, garlic, onion, smoked paprika and chilli flakes to a small bowl and mix until well combined.
- Sprinkle the seasoning over the chicken and toss with your hands to coat, ensuring that all the wings are seasoned.
- Arrange the wings in a single layer on the wire rack. Bake the wings at 120℃ for 25 minutes then take them from the oven. They will look pale and dry, and that’s the point! Note: they are still raw at this point, so don’t go in for a bite (at this stage, they won’t look appetising so I doubt you’ll want to anyway).
- Increase the oven temperature to 230℃. Once your oven is up to temperature, roast the wings, flipping them halfway through, for 25 to 30 minutes, or until golden and crisp. Let them rest for a few minutes – this will help them crisp up even more.
- While the wings are roasting, make the bbq sauce. Combine all the ingredients in a small saucepan set over medium heat. Bring to a simmer then reduce the heat to low. Cook, stirring occasionally, until reduced and thickened, 7 to 10 minutes.
- Transfer the wings to a large bowl. Add the bbq sauce and toss to coat. Serve immediately – enjoy!
