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Baked Barbecue Chicken Wings

Al Roker cooks up delicious barbecue wings and sweet potato fries
TODAY Show: Al Roker cooks up delicious barbecue wings and sweet potato French fries. -- December 4, 2015Samantha Okazaki / TODAY

Chef notes

Al's no-brainer baked chicken wings are smothered in a delicious espresso barbecue sauce from Austin's famous BBQ joint Franklin Barbecue


Chicken Wings
  • 4 pounds chicken wings, separated at joint, tips discarded
  • 3-4 tablespoons cooking oil suitable for high heat, like safflower oil
  • 1 tablespoon salt
  • 2 cups homemade or store-bought Espresso Barbecue Sauce, or sauce of choice
Franklin Barbecue’s Espresso Barbecue Sauce
  • 2 cups ketchup
  • 1/2 cup water
  • 1/4 cup cider vinegar
  • 1/4 cup distilled white vinegar
  • 3-4 tablespoons espresso
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 1/2 tablespoon salt
  • 1/2 tablespoon ground black pepper



Preheat oven to 375F, convection setting. Line a large baking sheet with foil. In a large bowl, toss Place wings with oil to coat. Add salt and toss again. Spread wings onto baking sheet in a single layer. Roast in oven for 25 minutes, then raise temperature to 400'F. and roast another 12-15 minutes to crisp the skin.


In the meantime, make the Espresso Barbecue Sauce: In a saucepan, combine all ingredients and bring to a boil. Reduce to a simmer and cook for 20-30 minutes until slightly thickened. (Makes about 3 cups and will keep refrigerated up to 2 weeks.)


Transfer wings to a large bowl, leaving the fat drippings behind. Add 1 cup barbecue sauce to wings and toss to coat. Discard drippings and foil, and re-line the sheet pan with another sheet of foil, lightly greased. Transfer wings back onto sheet pan in a single layer and return to oven for 8-10 minutes to let the sauce become a caramelized glaze. Serve wings while warm, with extra sauce on the side for dipping.