Kansas City BBQ Chicken Wings
Crispy baked wings glazed in sticky, molasses-sweet Kansas City barbecue sauce.
Dietary
Wheat free, Nut free, Halal
Allergens
Dairy
These wings are baked until the skin turns crackly, then tossed in a thick, tomato-and-molasses barbecue sauce typical of Kansas City style. A quick broil at the end caramelizes the glaze for a sticky, charred finish that works well for game-day spreads or casual dinners.
Ingredients
- 3 pounds chicken wings, tips removed, split into flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 1/2 cups Kansas City style barbecue sauce
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley
Method
-
Preheat the oven to 250°F. Line a baking sheet with foil and set a wire rack on top.
-
Pat the chicken wings completely dry with paper towels and place them in a large bowl.
-
In a small bowl, mix the baking powder, salt, pepper, garlic powder, and smoked paprika. Sprinkle over the wings and toss until evenly coated.
-
Arrange the wings in a single layer on the wire rack, skin side up, leaving space between pieces.
-
Bake at 250°F for 30 minutes to render fat and dry the skin.
-
Increase the oven temperature to 425°F and bake the wings for another 35 minutes, flipping once halfway, until deeply golden and crisp.
-
While the wings finish baking, warm the barbecue sauce with the butter in a small saucepan over low heat, stirring until the butter melts and the sauce is glossy.
-
Transfer the baked wings to a large bowl, pour in half the warm barbecue sauce, and toss to coat evenly.
-
Spread the sauced wings back onto the rack and broil on high for 3 minutes, watching closely, until the glaze bubbles and caramelizes at the edges.
-
Toss the broiled wings with the remaining barbecue sauce, sprinkle with chopped parsley, and serve hot.
Related recipes
Rate this recipe
Report this comment
Kansas City BBQ Chicken Wings
These wings are baked until the skin turns crackly, then tossed in a thick, tomato-and-molasses barbecue sauce typical of Kansas City style. A quick broil at the end caramelizes the glaze for a sticky, charred finish that works well for game-day spreads or casual dinners.
1 hr 15 min 4 servings 520 cal
Ingredients
- 3 pounds chicken wings, tips removed, split into flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 1/2 cups Kansas City style barbecue sauce
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley
Method
- 1
Preheat the oven to 250°F. Line a baking sheet with foil and set a wire rack on top.
- 2
Pat the chicken wings completely dry with paper towels and place them in a large bowl.
- 3
In a small bowl, mix the baking powder, salt, pepper, garlic powder, and smoked paprika. Sprinkle over the wings and toss until evenly coated.
- 4
Arrange the wings in a single layer on the wire rack, skin side up, leaving space between pieces.
- 5
Bake at 250°F for 30 minutes to render fat and dry the skin.
- 6
Increase the oven temperature to 425°F and bake the wings for another 35 minutes, flipping once halfway, until deeply golden and crisp.
- 7
While the wings finish baking, warm the barbecue sauce with the butter in a small saucepan over low heat, stirring until the butter melts and the sauce is glossy.
- 8
Transfer the baked wings to a large bowl, pour in half the warm barbecue sauce, and toss to coat evenly.
- 9
Spread the sauced wings back onto the rack and broil on high for 3 minutes, watching closely, until the glaze bubbles and caramelizes at the edges.
- 10
Toss the broiled wings with the remaining barbecue sauce, sprinkle with chopped parsley, and serve hot.
Comments
Log in to comment.