The Best Sticky BBQ Chicken Wings You’ll Crave Every Game Day

The Best Sticky BBQ Chicken Wings feature a homemade sauce that combines sweetness and tanginess for a flavor explosion.

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Course: Dinner

Cuisine: American

Keyword: Appetizer, BBQ, chicken, Game Day, grill, wings

Prep Time: 30

Cook Time: 45

Chill Time: 30

Total Time: 1 45

Servings: wings

Calories: 300kcal

2 lbs Chicken Wings Use fresh wings for best flavor and texture.
1/3 cup All-Purpose Flour Coating to enhance crispiness; gluten-free flour can be used as a substitute.
2.5 tsp Paprika Adds smokiness and vibrant color; smoked paprika can intensify the flavor.
0.5 tsp Salt Essential seasoning to bring out the natural flavor of the wings; adjust to taste.
0.5 tsp Black Pepper Essential seasoning to bring out the natural flavor of the wings; adjust to taste.

1.5 cups Ketchup The base for this sticky BBQ sauce; homemade tomato sauce is a great alternative.
0.5 cup Brown Sugar Balances the tanginess with sweetness; honey can offer a different flavor profile.
0.5 cup Apple Cider Vinegar Provides essential tanginess for the sauce; white vinegar works as a substitute.
0.25 cup Honey Adds a depth of sweetness; maple syrup is great for a vegan option.
1 Tbsp Dry Mustard Contributes tangy flavor; can be omitted if not on hand.
2 tsp Smoked Paprika Enhances the smoky flavor; regular paprika is fine if needed.
1 tsp Kosher Salt For overall seasoning; table salt can replace it if necessary.
1 tsp Cumin Delivers an earthy flavor; skip it if you prefer a simpler taste.
0.5 tsp Hot Sauce Adds mild heat; adjust according to your spice preference for these fantastic wings.

Start by whisking together the all-purpose flour, paprika, salt, and black pepper in a bowl. Pat the chicken wings dry with paper towels, then coat them in the flour mixture. Cover and refrigerate for at least 30 minutes to help the coating stick and maintain crispiness.
In a saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, honey, dry mustard, smoked paprika, kosher salt, cumin, and hot sauce. Bring the mixture to a boil while whisking constantly, then reduce the heat and let it simmer for 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.
Preheat your grill to 400°F. Turn off one set of burners for indirect heat. Grill the wings skin side down over the cooler side, flipping occasionally, until they are cooked through and crispy, about 35-40 minutes, or until the internal temperature reaches 165°F.
During the last few minutes of grilling, baste the wings generously with the homemade sauce. Alternatively, after removing them from the grill, toss the wings in the sauce to ensure they are beautifully coated and sticky.
If you prefer using the oven, preheat it to 425°F. Arrange the wings on a prepared baking sheet lined with parchment paper. Bake for about 45 minutes, then let them cool for 5 minutes before tossing them in the sauce.

Optional: Serve with a sprinkle of sesame seeds for added flavor and crunch.