Deliciously sweet, spicy, and sticky, these chicken wings are a guaranteed crowd favorite, so you may want to make a larger batch. Serve with the cooling dipping sauce and plenty of crudités alongside your favorite hot sauce.
- 2 lb(s) Chicken Wings (tips cut off and discarded)
- 1/4 cup Olive Oil
- 1 tsp Smoked Paprika
- Salt (to taste)
- Pepper (to taste)
- 2/3 cup Ketchup
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Dried Thyme
- 2/3 cup Bourbon Whiskey
- 1/4 cup Dark Brown Sugar (or honey)
- 1/3 cup Maple Syrup
- 1/3 cup Apple Cider Vinegar
- 1 1/2 Tbsp Hot Sauce ((or to taste))
- 1 1/2 Tbsp Worcestershire Sauce
- 1 1/2 Tbsp Butter
- 3/4 cup Sour Cream
- 1/4 cup Mayonnaise
- 1/3 cup Greek Yogurt
- 1/2 Tbsp Lemon Juice ((or to taste))
Preheat oven to 425F. Line a baking sheet with parchment paper or silicone mat and set aside.
Place the chicken wings in a large mixing bowl and rub with the smoked paprika and olive oil; season to taste, then arrange in a single layer onto the prepared baking sheet. Roast for about 20 minutes.
Meanwhile, combine all barbecue sauce ingredients (except the butter) in a large saucepan and bring to a boil over medium heat. Cook for 5 to 6 minutes, or until the sauce has thickened slightly. Test and adjust the seasoning, then stir in the butter.
Note: barbecue sauce ingredients include the following: ketchup, onion powder, garlic powder, dried thyme, bourbon whisky, dark brown sugar or honey, maple syrup, apple cider vinegar, hot sauce, Worcestershire sauce, butter, salt/pepper.
You may also use your favorite BBQ sauce if you’re looking for a shortcut!
Reserve 1/3 cup of sauce and brush the remainder over the wings; roast until fully cooked and caramelized (about 25 minutes). Remove from the oven and toss the wings with the reserved sauce.
Stir all dipping sauce ingredients (sour cream, mayo, yogurt, hot sauce, and lemon juice) in a small bowl until well combined; season to taste.
Serve the wings alongside the dipping sauce and crudités.
The sauces can be made a day ahead and stored in the fridge until needed.