BBQ Wings
Chicken wings are seasoned with BBQ seasoning, baked until golden and crispy, tossed with BBQ sauce, and finished with fresh lime before serving.
Servings: 6 people
Ingredients
- 2 pounds chicken wings patted completely dry
- 2 tablespoons olive oil
- 3 tablespoons Dalkin&Co BBQ Seasoning divided
- Kosher salt and freshly cracked black pepper
- ¼ cup BBQ sauce plus more for serving
- 1 lime cut into wedges (trust me on this)
Instructions
- Preheat your oven to 425°F and line a large rimmed baking sheet with foil, fitted with a wire rack if you have one.
- Pat the wings bone dry. Any moisture on the skin steams the wing instead of crisping it.
- In a large bowl, toss the wings with the olive oil, 2 tablespoons of the BBQ seasoning, and a pinch of salt and pepper until every wing is evenly coated. Arrange in a single layer on the prepared baking sheet, making sure no wings are touching.
- Bake for 22 to 25 minutes until the skin is starting to crisp and turn golden. Flip each wing, then sprinkle the remaining 1 tablespoon of BBQ seasoning directly onto the partially crisped skin. Return to the oven and bake for another 22 to 25 minutes until the wings are crispy, golden, and fully cooked through.
- Pull the wings from the oven and immediately transfer to a large bowl. Add the BBQ sauce while the wings are still hot and toss until every wing is evenly coated.
- Arrange on a platter, squeeze the lime juice generously over the top, and serve immediately with extra lime wedges and extra BBQ sauce on the side.
Notes
- Pat the wings completely dry before seasoning. Removing as much surface moisture as possible helps the wings brown and crisp in the oven instead of steaming.
- Use a wire rack if you have one. Elevating the wings allows hot air to circulate underneath so they cook more evenly and get crisp on both sides.
- Give the wings plenty of room on the pan. Arrange them in a single layer without touching so they roast rather than steam. If your baking sheet is crowded, use two pans.
- Keep the oven at 425°F. The high heat helps the wings become golden and crisp while they cook through.
- Season the wings in two stages. Start with BBQ seasoning before they go into the oven, then add the remaining seasoning when you flip them halfway through cooking to build another layer of flavor.
- Toss the wings with BBQ sauce while they're hot. Sauce them as soon as they come out of the oven so they're evenly coated without letting them sit long enough to lose their crisp exterior.
- Don't skip the fresh lime. A squeeze of lime just before serving cuts through the smoky, rich BBQ sauce and brightens the whole dish.
- Serve the wings right away. They're at their best straight from the oven while the skin is still crisp and the sauce is warm and glossy.
Nutrition (estimated)
Calories: 267kcal | Carbohydrates: 10g | Protein: 16g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 191mg | Potassium: 211mg | Fiber: 1g | Sugar: 4g | Vitamin A: 344IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 3mg