WHAT ARE CHICKEN WING PORTIONS?

A chicken wing contains 3 parts: the drumette, wingette (chicken flat), and wing tip. Most chicken wings recipes use drumettes and wingettes rather than whole wings. On packaging they're often called "first & second sections chicken wings." Portions are easier to cook than whole wings as more of the surface area can get brown and crispy.

HOW TO CUT WHOLE CHICKEN WINGS INTO PORTIONS?

With a sharp knife cut wings into 3 sections: drumettes, flats and wing tips. Discard the wing tips. Make slices at the joints (the points of least resistance), not through the bones.

HOW MANY POUNDS OF CHICKEN WINGS PER PERSON?

There are approximately 10 chicken portions per pound. Keep in mind: during cooking wings can lose about 25% of their initial weight. As a meal, serve 1 pound wings per person with sides. As an appetizer, serve 1 pound chicken wings for every 2 people along with other snacks.

SHOULD I WASH CHICKEN WINGS BEFORE COOKING?

Washing poultry before cooking is not recommended by the USDA. The splashes of water when rinsing chicken can spread bacteria, causing cross-contamination on surfaces, appliances, and other food. To learn more on this topic, read this informative article from the USDA .

HOW TO MAKE BAKED CHICKEN WINGS EXTRA-CRISPY?

During the last few minutes of cooking, turn your oven to a high broil to really crisp up the skin. Keep a close eye on the process to prevent scorching or drying out the wings. While we want the skin crisp, we want the meat to remain juicy.

WHAT'S THE BEST BBQ SAUCE FOR BBQ CHICKEN WINGS?

My preference is Sweet Baby Ray's. This brand offers a whole line of flavors to choose from, including Honey Barbecue Wing Sauce (my favorite) and Buffalo Wing Sauce. Feel free to mix the flavors to develop a delicious combination that suits your taste buds.

HOW TO GET BBQ SAUCE TO STICK TO CHICKEN WINGS?

The secret is tossing the wings in a dry mixture like flour and corn starch, evenly coating all sides before cooking them. For baked wings, after they're cooked and drenched in BBQ sauce, put them back in the oven a few minutes so the sauce can set and become thick and sticky.

FLAVOR VARIATIONS FOR THIS RECIPE?

For an original BBQ taste, skip the soy sauce. For a kid-friendly version, leave out the sriracha. For a sweeter version, add a bit of honey to the BBQ sauce. For a spicer version, turn up the heat - drizzle the sauced up wings with habanero hot sauce or Frank's Red Hot.

IS BAKED BBQ CHICKEN WINGS A MAKE-AHEAD RECIPE?

No. It's not recommended to make wings in advance. Covered in a saucy BBQ glaze, the skins lose their crispness and become soggy. BBQ chicken wings taste best when enjoyed as soon as they're made.

Baked BBQ Chicken Wings | With Classic Bar Food Taste

Baked BBQ Chicken Wings

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5 from 4 reviews

Author: Denay DeGuzman
Total Time: 50 Minutes
Yield: 1 Serving 1x

Description

These sweet and tangy BBQ chicken wings are oven baked until crisp. Each savory bite delivers a hint of heat for that classic bar food taste. Serve with fresh buttermilk ranch dressing for dipping.

Ingredients

Units Scale

1 pound chicken wing portions
1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon sea salt
1/2 cup honey BBQ sauce
1/4 cup soy sauce
2 tablespoons butter, melted
1 teaspoon sriracha (optional)

OPTIONAL GARNISH: Sliced green onions

DIPPING SAUCE: Buttermilk Ranch Dressing

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Instructions

RECIPE PREP: Preheat oven to 425°F. Line a large rimmed baking sheet with foil for easy clean-up. Place a wire rack over the tray so the wings can get extra crispy. If no metal rack, just use the baking sheet.

In a large bowl, combine flour, cornstarch and salt. Pat chicken wings dry between paper towels, then place them in the bowl. Toss chicken wings in the dry mixture until all surface areas are well coated.
Shake off excess flour from the wings. Arrange them in a single layer on the prepared tray with wire rack. Bake 20 minutes, then flip them over. Bake an additional 20 minutes, or until the wings are cooked through and the skin is golden and crisp.
In a large mixing bowl, whisk together the BBQ sauce, soy sauce, melted butter and sriracha. Add the baked wings to the bowl. Toss well until the wings are fully coated.
Return the wings to the metal rack. Broil 2 to 3 minutes, or until sauce is caramelized and wings are crisp. To prevent burning, keep a close eye on the wings while they’re under the broiler.
Transfer wings to a serving dish. If desired, sprinkle with sliced green onions. Serve with your favorite dipping sauce. Enjoy immediately.

Equipment

Baking Tray with Metal Rack

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Anolon Locking Tongs

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Notes

BEST BBQ SAUCE FOR THIS RECIPE: My preference is Sweet Baby Ray’s. This brand offers a whole line of flavors to choose from, including Honey Barbecue Wing Sauce (this is what I used for this recipe) and Buffalo Wing Sauce. Feel free to mix the flavors to suit your taste buds.

HOW TO CUT CHICKEN WINGS INTO PORTIONS: If prepped wing portions aren’t available at the market, use a sharp knife to cut the wings into 3 sections: drumettes, flats and wing tips. Discard wing tips. Make slices at the joints (the points of least resistance), not through the bones.

Prep Time: 5 Minutes
Cook Time: 45 Minutes
Category: Appetizers, Dinner
Method: Oven
Cuisine: American

Find it online: https://www.confettiandbliss.com/baked-bbq-chicken-wings/