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Baked sticky barbecue wings with caramelised edges on a parchment-lined sheet pan
A pile of sticky barbecue wings – glaze catching the light, scattered with spring onion.

Sticky Barbecue Wings

Baked, not fried. Bone-dry skin and a spoon of baking powder do the crisping, then the glaze goes on in two coats.

Prep
10 mins
Cook
45 mins
Total
55 mins
Serves
4
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Make sureDry means dry
  2. Avoid thisUse baking powder, not soda
  3. Make sureUse a rack with space
  4. Watch forSet the first sauce layer

Ingredients

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Method

8 steps

  1. Pat the wings extremely dry.

    This is essential for crisp skin.

  2. Toss with AL Mix, oil and baking powder.

    Use baking powder, not bicarbonate of soda.

  3. Arrange on a wire rack over a lined tray.

    Dry seasoned chicken wings spaced apart skin-side up on a wire rack over a lined oven tray

  4. Bake at 210°C for 35–40 minutes, turning once.

  5. Combine the barbecue sauce, honey, vinegar and smoked paprika.

  6. Toss the cooked wings with roughly two-thirds of the sauce.

  7. Return to the oven for five minutes until sticky.

  8. Brush with the remaining sauce before serving.

    The dried mango in the mix cuts the sweet glaze, so extra lemon is rarely needed.

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