Ingredients:

  • 2.5 lbs (1.1 kg) chicken wings, separated into drumettes and flats
  • 1 tablespoon (15 ml) olive oil
  • 2 tablespoons (30 ml) brown sugar, packed
  • 1 tablespoon (15 ml) smoked paprika
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) onion powder
  • 1/2 teaspoon (2.5 ml) ground black pepper
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for heat)
  • 1 cup (240 ml) ketchup
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) brown sugar, packed
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for heat)

Instructions:

  1. Pat the chicken wings dry with paper towels. This helps them get crispy.
  2. In a large bowl, combine all the dry rub ingredients.
  3. Toss the chicken wings with olive oil, then add the dry rub and toss to coat evenly. Marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
  4. In a saucepan, whisk together all the BBQ sauce ingredients. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top (if using). Arrange the wings in a single layer on the prepared baking sheet.
  6. Bake for 20 minutes. Flip the wings and bake for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the wings are golden brown. During the last 10 minutes of cooking, brush the wings generously with the BBQ sauce, flipping and basting every few minutes to ensure even coverage.
  7. For extra caramelization, broil the wings for 1-2 minutes, watching carefully to prevent burning.
  8. Remove from the oven and let the wings rest for a few minutes before serving.