BBQ Chicken Wings

I love summer and a good barbecue.

Sticky, smoky and slightly sweet, these BBQ chicken wings are ideal for a summer barbecue. This recipe serves 4 as a main or 6 as a snack.

Few things beat sharing food outdoors with family and friends, easy conversation and a glass of Pimm’s.

Do not despair if you do not own a barbecue — this recipe includes oven and air fryer alternatives.

Prep time: 15 minutes, plus optional marinating time
Cook time: 35–45 minutes on the barbecue
Serves: 4

Ingredients

• 1 kg chicken wings, split into flats and drumettes if preferred
• 1 tbsp vegetable oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp chilli powder, optional
• 4 tbsp tomato ketchup
• 2 tbsp brown sugar
• 1 tbsp cider vinegar
• 1 tbsp honey
• 1 tsp mustard
• ½ tsp smoked paprika, for the sauce

Method

1. Pat the chicken wings dry with kitchen paper. This helps the skin crisp up.
2. Put the wings in a large bowl with the oil, smoked paprika, garlic powder, onion powder, salt, pepper and chilli powder. Toss until evenly coated.
3. For best flavour, cover and marinate in the fridge for at least 30 minutes, or up to overnight.
4. Prepare the barbecue for indirect cooking. For a charcoal barbecue, push the coals to one side so there is a cooler side. For a gas barbecue, light one side and leave the other side off. Aim for a medium heat with the lid closed.
5. Place the wings on the cooler side of the barbecue, away from direct flames. Close the lid and cook for 25–30 minutes, turning occasionally, until the wings are golden and nearly cooked through.
6. Meanwhile, make the homemade BBQ sauce. Put the ketchup, brown sugar, Worcestershire sauce, cider vinegar, honey, mustard and smoked paprika in a small saucepan. Warm gently for 3–4 minutes, stirring until smooth and glossy.
7. Brush the wings generously with the homemade BBQ sauce, then move them over the hotter side of the barbecue. Cook for 5–10 minutes, turning and brushing with more sauce, until sticky, glossy and lightly charred.
8. If the wings are colouring too quickly, move them back to the cooler side and close the lid until they are cooked through.
9. Rest for 5 minutes before serving.

Alternative Cooking Methods

Oven Method

1. Heat the oven to 200°C/180°C fan/gas 6. Line a baking tray with foil or baking paper and place a wire rack on top if you have one.
2. Arrange the seasoned wings in a single layer. Bake for 30 minutes, turning halfway through.
3. Brush with the homemade BBQ sauce, then bake for another 8–10 minutes until sticky, glossy and cooked through.
4. For extra colour, place under a hot grill for 1–2 minutes at the end, watching closely so the sauce does not burn.
5. Rest for 5 minutes before serving.

Air Fryer Method

1. Preheat the air fryer to 190°C if your model needs preheating.
2. Place the seasoned wings in the basket in a single layer, cooking in batches if needed so they are not crowded.
3. Cook for 20–25 minutes, turning halfway through, until golden and nearly cooked through.
4. Brush with the homemade BBQ sauce, then cook for a further 3–5 minutes until sticky and glossy.
5. Rest for 5 minutes before serving.

Serving Suggestions

Serve with coleslaw, potato wedges, a fresh green salad, and white wine !

Food Safety Note

Chicken is cooked when the juices run clear and the meat is piping hot throughout. If using a food thermometer, the thickest part should reach at least 74°C.