BBQ Chicken Wings are the ultimate crowd-pleaser, perfect for game-day gatherings, tailgate parties, and backyard barbecues. Deep-fried to a golden crisp and coated in a tangy, tomato-based barbecue sauce, these wings are a flavorful indulgence. This recipe also includes options for cooking them in an air fryer or oven for a lighter twist. Don’t forget to check out Honey Mustard Buffalo Wings if you’re looking for another delicious appetizer!
Ingredients & Substitutions
- Chicken Wings: Opt for fresh, plump bone-in wings. The flats and drumettes are ideal for their juicy, meaty texture. Boneless wings can work, but adjust frying time accordingly.
- Oil: Use vegetable or canola oil for frying due to their high smoke point and neutral flavor. Save used oil by clarifying it for future use.
- Baking Powder: This secret ingredient ensures extra-crispy wings, so don’t skip it!
- BBQ Sauce: Kansas City-style tomato-based barbecue sauce is a classic choice, but feel free to use your favorite brand or variety.
Tips for Storing Fried Chicken Wings
To keep your wings fresh and crispy, allow them to cool completely before storing. Place the cooled wings in an airtight container and refrigerate them for 2-3 days. Reheat in the oven at 350°F for 8-10 minutes or in the air fryer at 400°F for 5-7 minutes, flipping halfway through for even crispiness.
Can You Freeze BBQ Chicken Wings?
Absolutely! Follow these steps for freezing wings while preserving their flavor and texture:
- Let the wings cool completely after cooking.
- Store them in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
- Freeze for up to 3 months.
When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven or air fryer for best results.
Air Fryer BBQ Wings
For crispy wings without the mess of deep frying, try using an air fryer. This method is a healthier alternative to frying in oil and offers quick clean-up. Another advantage? You can cook more wings at once, depending on your air fryer size. Here’s how to make them:
- Season the wings with salt and pepper.
- Place them in the air fryer basket, ensuring there’s space between each piece for proper airflow.
- Cook at 400°F for 20-25 minutes, flipping halfway through, until the wings are golden brown and crispy.
Cooking times can vary based on the air fryer model, the number of wings, and their size. Once cooked, coat the wings in barbecue sauce and serve hot.
Oven-Baked BBQ Wings
Baking wings in the oven is another healthier alternative to deep-frying, offering a simple yet delicious result. Follow these steps for perfectly baked wings:
- Preheat your oven to 425°F.
- Line a baking sheet with parchment paper for easy clean-up.
- Season the chicken wings and place them on the prepared baking sheet in a single layer.
- Bake for 45-50 minutes, flipping the wings halfway through, until they are crispy and golden brown.
After baking, toss the wings in barbecue sauce to coat them thoroughly. Serve immediately for a mouthwatering treat.
Bring the Flavor to Every Occasion
Whether fried, baked, or air-fried, BBQ Chicken Wings are a versatile appetizer that’s perfect for any gathering. Pair them with ranch dressing and celery sticks for a classic combo, or customize the sauce to match your taste preferences. Make a double batch because these wings are always a hit!
BBQ Chicken Wings
Ingredients
- 2 pounds chicken wings
- 1 teaspoon kosher salt
- 1 pinch black pepper
- 2 tablespoons baking powder
- Vegetable oil for frying
- 1 ½ cups barbecue sauce
- Ranch or blue cheese dressing, for dipping
- Carrot and celery sticks, for serving
Instructions
- Pat the chicken wings dry with paper towels and place them on a wire rack set over a large baking sheet. Refrigerate, uncovered, for 1-2 hours.
- In a large mixing bowl, combine the chicken wings with kosher salt, black pepper, and baking powder. Toss until the wings are evenly coated.
- Fill a large, heavy-bottomed pot with vegetable oil until it reaches halfway up the sides. Heat the oil to 375°F, checking with a thermometer. While heating, set another wire rack over a clean baking sheet for draining the fried wings.
- Working in batches of 2-3 wings to maintain the oil temperature, carefully add the wings to the hot oil. Fry for 6-8 minutes, or until they are crispy and golden brown.
- Remove the wings from the oil and transfer them to the wire rack to drain. Repeat until all wings are fried.
- Bring the oil temperature back to 375°F. Once hot, return the fried wings to the oil in batches and fry for an additional 2 minutes to ensure maximum crispiness. Remove and place back on the wire rack to drain.
- Transfer the wings to a clean bowl and toss them with barbecue sauce until fully coated.
- Serve immediately with carrot and celery sticks and your choice of ranch or blue cheese dressing for dipping.
Notes
This recipe is inspired by iamhomesteader.com’s BBQ Chicken Wings
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