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Grill, bake or air fry these sticky, saucy wings with a delicious homemade sauce!

Ingredients

Scale
  • 2 lbs chicken wings
  • 1/3 cup all purpose flour
  • 2 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups ketchup
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey
  • 1 Tbsp. dry mustard
  • 2 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1 tsp. cumin
  • 1/2 tsp. hot sauce

Instructions

  1. In a large bowl, whisk together the flour, paprika, salt, and pepper. Pat the chicken wings dry with a paper towel, then toss them in this flour mixture to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the seasoning adhere well.
  2. To make the sauce, combine all BBQ sauce ingredients in a medium saucepan over medium heat. Bring to a boil while whisking briskly, then reduce the heat and simmer for 2-3 minutes, whisking as it thickens. Remove from heat and set aside.
  3. Grill Instructions: Preheat your grill to 400°F. Turn off one set of burners to create an indirect heat zone. Place the wings skin side down on the cooler side and grill, turning occasionally, until the skin gets crispy and golden brown, about 35-40 minutes, or until internal temperature reaches 165°F.
  4. Baste the wings with sauce during the last 5-10 minutes on the grill or toss the cooked wings in sauce once they’re off the heat.
  5. Oven Instructions: Preheat your oven to 425°F. Spray a baking sheet with nonstick spray or line with parchment paper. Arrange wings in a single layer and bake for 45 minutes. Remove from oven and let rest 5 minutes before handling.
  6. Toss warm wings in your homemade BBQ sauce in a large bowl to coat thoroughly. Serve right away.
  7. Air Fryer Instructions: Arrange wings in a single layer in the basket and cook at 400°F for about 20 minutes, turning halfway and checking at 18 minutes. Toss wings with sauce to coat after cooking.

Notes

Have plenty of napkins as these wings get delightfully sticky!, Serve as an appetizer with celery and carrot sticks, as a main dish with BBQ sides, or as game-day snack with chips and dips., Store leftovers in an airtight container in the refrigerator for 3 to 5 days., Reheat in a 400°F oven to restore crisp skin and sticky glaze., Vegetarian and boneless variations are possible by substituting cauliflower/tofu or chicken breast pieces respectively.

Find it online: https://margorecipes.com/the-best-sticky-bbq-chicken-wings-recipe-homemade/