BBQ Chicken Wings seasoned in a bold and flavorful Cajun spice blend and slathered in a savory BBQ sauce. They're baked perfectly then broiled for the right amount of caramelization to make them finger-licking good.
1-½cupsBBQ sauce(your favorite store brand or homemade)
Dry Rub Blend
2tablespoongarlic powder
2tablespoononion powder
2tablespoonsmoked paprika
1teaspoonblack pepper
1teaspoonred pepper flakes(more or less depending on how much of a kick you like)
½teaspooncayenne(more or less depending on how much heat you like)
1teaspooncumin
1teaspoondry herb(either thyme, oregano, or parsley)
Instructions
Cajun Spice Blend
Combine all ingredients in a small bowl. Set aside
Chicken Wings
Preheat oven to 425 degrees.
Prepare a baking sheet by lining it with parchment paper and placing a wire baking rack on top of the parchment paper if you have one.
Wash and pat dry the chicken wings with paper towels and season generously with the Cajun spice blend, black pepper, and kosher salt.
Arrange the chicken wings in a single layer on the prepared baking sheet and place in the preheated oven to bake until they're done - about 45 minutes. (Check done-ness by inserting an instant read thermometer into the thickest part of the chicken wing when it registers at 165 degrees - it's done).
Remove the chicken wings from the oven and slather with your favorite BBQ sauce and place under the broiler for 2 -3 minutes until you just begin to see caramelization. (Do not walk away from the oven when the wings are under broiler as this can result in your wings burning).
Remove the wings from the broiler and serve with delicious sides.
Notes
Recipe Tips
If chicken wings are frozen, thaw in cold water, or place in the fridge to thaw.
Whether you wash your chicken or not, it's important that the chicken wings are completely dry before baking them in the oven.
If using a baking rack, spray the rack with cooking oil first to prevent the wings from sticking.
The chicken wings are completely done and safe to eat when the internal temperature reaches 165 degrees which can be checked with an internal meat thermometer.
Use caution when putting parchment paper under the broiler. I've never had any issues but thought I would note it here. I've read that some parchment paper can only withstand oven temperatures up to 425 degrees.