Okay. These are just really tasty. Super fast to prepare, coated in a homemade spice rub (not too spicy), and roasted to crispy perfection with convection oven settings.
BBQ Rub & Baked Chicken Wings
Super fast. Much healthier than fried. Not too spicy. If you don't want to make 6 lbs worth of wings for a crowd, 3 lbs will feed a family of 3-4 nicely. Just halve the Baked Chicken Wings recipe. The BBQ Rub can be used for chicken, pork, beef and any grilled, roasted or smoked meat. You can also use on vegetables and potatoes.
Equipment
- 1 Sheet pan
- 1 Oven safe wire rack that fits in or over the top of the sheet pan
- Foil paper
Ingredients
Homemade BBQ Rub
- ½ cup brown sugar dark or light
- 2 tbsp paprika
- 1 tbsp smoked paprika important for a good smoked flavor
- 1 tbsp black pepper
- 5 tsp salt equals 1 tbsp + 2 tsps
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp mustard powder
- ¼ tsp cayenne pepper can use ancho chili powder instead (or hot chili powder of choice) and can increase for hotter wings
Baked Wings
- 6 lbs chicken drumettes and wingettes party style (already separated) to save time, or whole (separate the drumettes and wingettes yourself) to save money
- ⅔ cup BBQ Spice Rub homemade or store bought (the homemade version is ridiculously good and quick to mix)
- 4 tbsp olive oil or any other vegetable oil of your choosing
- cooking spray for the wire rack so your wings don't stick
- 1 cup water
- ¼ cup chopped fresh parsley or chives if you want to have a nice presentation for company
Instructions
BBQ Rub
- Mix all of the ingredients together with a whisk. Store in an airtight container until ready to use. Keeps for up to 3 months stored in a cool, dry place.
Baked Chicken Wings
- Preheat oven to convection setting of 375℉ (conventional oven setting is also 400℉, but use longer cooking times listed below). Line the sheet pan with foil and place an oven safe rack on top of the foil. Coat the rack with cooking spray on both sides for easy cleanup.
- Place the chicken wings in a large bowl along with the oil. Toss to coat evenly. (Important to do this step prior to adding the spice rub.)
- Add the BBQ rub to the bowl.
- Toss the wings with the spice rub until they are evenly coated.
- Arrange the chicken wings in a single layer on the rack. To assist with even cooking, put drumettes on one side and wingettes on the other. If desired, sprinkle additional BBQ rub lightly over arranged wings.
- Add the water to the sheet pan under the rack. (Keeps the wings moist on the inside.)
- Bake chicken wings for 15 minutes then turn. Bake wingettes for an additional 10 minutes (25 minutes total) then remove. Continue cooking drumettes for another 15-20 minutes (30-35 minutes total) until crispy and golden brown. If using conventional oven settings, cook wingettes for 35 minutes total and drumettes for 45 minutes total. NOTE: If you have very large wings, cook longer. If your wings are somewhat small, reduce cooking time. There should be no pink meat next to the bone when fully cooked.
- For fancy presentation, top with parsley or chives, then serve. Excellent with ranch dressing.
Notes
The original recipe is from https://www.dinneratthezoo.com/baked-chicken-wings/. Changed up a few things in the version above. (And grabbed the featured image here from this website. Will switch out when I remember to take pictures when they're finished next time. Gah.)
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