The Weeknight Table

Chicken

• 4 pounds chicken wings, split into flats and drums
• 2 tablespoons olive oil

Pantry & Seasonings

• 2 teaspoons seasoned salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon brown sugar
• 1 teaspoon chili powder

Homemade BBQ Sauce

Produce

• 1/4 cup finely diced onion
• 3 cloves garlic, minced

Pantry & Seasonings

• 1 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons molasses
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon chicken bouillon powder

Refrigerated

• 2 tablespoons unsalted butter

Preheat the oven to 425 degrees.

Pat the chicken wings completely dry with paper towels. Add them to a large bowl and drizzle with olive oil. Season with seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, cayenne, brown sugar, and chili powder. Toss until every wing is evenly coated.

Place the wings on a parchment-lined sheet tray with space between each piece. Bake for 45–50 minutes, flipping halfway through, until the skin is deeply golden and crispy around the edges.

While the wings cook, make the barbecue sauce. Add the butter to a saucepan over medium heat. Once melted, add the onions and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Add the ketchup, brown sugar, apple cider vinegar, molasses, honey, Worcestershire sauce, mustard, smoked paprika, chili powder, garlic powder, onion powder, black pepper, cayenne, and chicken bouillon powder. Stir well and let the sauce simmer gently for 10–15 minutes until thickened and glossy.

Once the wings are done, transfer them to a large bowl and pour over enough barbecue sauce to coat generously. Toss until sticky and lacquered.
Return the sauced wings to the oven for 5–7 minutes so the sauce caramelizes onto the skin.

Serve hot with yellow rice, baked beans, fries, or a piece of white bread like somebody uncle just fired up the grill in the backyard with an extension cord running through the kitchen window.