Ingredients:

  • 5 kg (approx. 3.3 lbs) Chicken Wings (flats and drumettes, separated)
  • 1 Tbsp Corn Starch or Baking Powder (Crucial for crispness)
  • 2 Tbbs Smoked Paprika
  • 1 Tbsp Light Brown Sugar, packed
  • 1 Tbsp Coarse Sea Salt or kosher salt
  • 1 tsp Freshly Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper (Adjust to taste)
  • 1 cup Ketchup (High quality)
  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp Black Treacle or Molasses
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard (Smooth type)
  • 1 Tbsp Remaining Dry Rub Mixture (from the spice blend)
  • 1/4 cup Water (To thin while simmering)

Instructions:

  1. Prepare the Wings: Pat the chicken wings aggressively dry using kitchen paper. Any surface moisture will prevent crisping.
  2. Mix the Dry Rub: In a small bowl, combine Corn Starch (or Baking Powder), Smoked Paprika, Light Brown Sugar, Sea Salt, Black Pepper, Garlic Powder, Onion Powder, and Cayenne Pepper.
  3. Rub and Chill: Place the dry wings in a large mixing bowl. Sprinkle the rub mixture evenly over the wings and toss thoroughly until every piece is coated. Reserve 1 Tbsp of the dry rub for the glaze.
  4. Air Dry: Arrange the rubbed wings in a single layer on a wire rack placed over a baking sheet. Refrigerate uncovered for at least 60 minutes (or up to 4 hours) to allow the skin to fully dry and the rub to penetrate.
  5. Preheat Oven: Preheat the oven to a high temperature: 220°C (425°F).
  6. First Bake: Place the racked wings in the preheated oven. Bake for 30 minutes, rotating the pan halfway through.
  7. Reduce Heat: After 30 minutes, reduce the oven temperature to 190°C (375°F) and continue baking for another 15–20 minutes, until the wings are deep golden brown and the internal temperature reaches 74°C (165°F).
  8. Prepare the Glaze: While the wings are baking, combine Ketchup, Apple Cider Vinegar, Black Treacle (or Molasses), Worcestershire Sauce, Dijon Mustard, the reserved 1 Tbsp Dry Rub, and Water in a small saucepan. Bring to a gentle simmer over medium heat.
  9. Simmer and Thicken: Cook for 5–8 minutes, stirring frequently, until the sauce has reduced slightly and coats the back of a spoon. Remove from heat.
  10. Toss and Finish: Remove the baked wings from the oven. Transfer the wings to a clean bowl, pour about two-thirds of the BBQ Glaze over them, and toss immediately until fully coated.
  11. Final Caramelisation: Return the glazed wings to the rack (or directly onto a new parchment-lined baking sheet). Return to the 190°C (375°F) oven for 5–7 minutes, allowing the glaze to carmelise and become truly sticky, watching carefully to prevent burning.
  12. Rest and Serve: Remove from the oven, let rest for 5 minutes, and brush with the remaining glaze just before serving for maximum shine.