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Baked Barbecue Chicken Wings
Al Roker cooks up delicious barbecue wings and sweet potato fries
Samantha Okazaki / TODAY
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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


1. 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.

2. 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.)

3. 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.

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Chicken wings and sweet potato fries: Al Roker makes it a no-brainer

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