Description
Sticky, smoky Creole BBQ chicken wings baked until crispy and coated in a bold, tangy homemade barbecue sauce with just the right touch of heat. Perfect for gatherings, game nights, or a flavor packed dinner.
Ingredients
Units
Scale
- 1 kilogram chicken wings, about 2 pounds, split into drumettes and flats
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 200°C, 400°F and line a baking sheet with parchment paper. Place a wire rack on top if available.
- Pat chicken wings completely dry with paper towels.
- In a large bowl toss wings with olive oil, salt, and black pepper until evenly coated.
- Arrange wings in a single layer on the prepared rack or baking sheet.
- Bake for 35 to 40 minutes, flipping halfway through, until golden and crisp.
- While wings bake, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, and dried thyme in a small saucepan.
- Simmer sauce over medium low heat for 8 to 10 minutes, stirring occasionally, until slightly thickened.
- Brush baked wings generously with the prepared sauce.
- Return wings to the oven for 5 minutes to caramelize the glaze.
- For extra stickiness, broil for 1 to 2 minutes while watching closely.
- Serve hot with extra sauce if desired.
Notes
- Drying the wings thoroughly helps achieve crisp skin.
- Do not overcrowd the pan or the wings may steam instead of crisp.
- Adjust cayenne pepper for more or less heat.
- Store leftovers in an airtight container for up to three days and reheat in the oven for best texture.
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 16 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 145 mg