Chef notes
Two types of sauce — one that's spicy and one that's creamy — amp up the flavor in these baked chicken wings.
Technique tip: Tossing the wings with baking powder makes the chicken skin extra crispy.
Ingredients
- 1/4 cup white vinegar
- 2 tablespoons apple juice
- 2 teaspoons dark brown sugar
- 2 tablespoons ketchup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili flakes
- 1/4 teaspoon chili powder
- 1/2 cup vinegar barbecue sauce (recipe above)
- 1/4 cup hot sauce, preferably Frank's RedHot
- 1/4 cup butter
- 2 tablespoons sugar
- 1½ cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon apple juice
- 1 tablespoon lemon juice
- 1 teaspoon horseradish
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon all-purpose barbecue seasoning (optional)
- 3 pounds jumbo party wings (about 3 dozen wings)
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup barbecue Buffalo wing sauce (recipe above)
- 2 cups Alabama white sauce (recipe above)
Preparation
For the vinegar barbecue sauce:
Combine all ingredients in a nonreactive container and whisk to combine. Reserve until ready to use.
For the barbecue Buffalo wing sauce:
Melt butter over medium heat, then add remaining ingredients and whisk to emulsify. Transfer to an air-tight nonreactive container and refrigerate until ready to use.
For the Alabama white sauce:
Combine all ingredients in a mixing bowl and whisk to incorporate. Refrigerate for several hours before serving.
For the wings:
Preheat your oven to 250°F. Remove wings from package and pat dry. In a large bowl, toss the wings with the salt and baking powder. Transfer to a baking sheet and bake for 20 minutes at 250°F, then increase the temperature to 425°F and continue baking until wings are crispy and an internal temperature of 165°F is reached.
Transfer the wings to a mixing bowl and toss with barbecue Buffalo sauce. Serve with the Alabama white sauce for dipping.
