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These are my favorite BBQ wings, hands down. And I don’t say that lightly. I’ve baked, fried, smoked, grilled, and air-fried literally hundreds of batches of wings since I started For the Wing, and I keep coming back to these.
If you’ve followed along here for any amount of time, you know I love a good Buffalo wing. That cayenne-vinegar punch, the melted butter, the blue cheese or ranch on the side — it’s classic for a reason and it will always have a place on my table. But these wings are proof that not all wings have to have Buffalo-inspired flavors to be absolutely crave-worthy. Sometimes you want something completely different. Something a little sweeter, a little smokier, a little more laid back.
Not Buffalo Wings.
That’s exactly what these BBQ wings are. They’re kind of reminiscent of backyard BBQs, the way we used to do them growing up. I’m talking charcoal grill, maybe a little too much lighter fluid, dad outside manning the tongs, chicken quarters slathered in sauce cooking low and slow while the whole yard fills up with smoke. That sweet, tangy, smoky smell that gets into your clothes and your hair. If you grew up in the Midwest like I did here in Indiana, you know exactly what I’m talking about. It’s pure summer nostalgia.
But better. Here’s why these are better than that backyard grilled chicken I grew up on: wings are just a better delivery system for BBQ sauce.
Backyard Memories
You’ve got so much more crispy skin per bite, and that skin is everything. Whether you bake them, air fry them, or throw them on the grill, they crisp up perfectly, then you toss them in a good BBQ sauce that actually clings instead of sliding off. The residual heat from the wings makes that sauce get glossy and slightly caramelized around the edges. You get sticky fingers, a little char, that perfect balance of sweet, smoky, tangy, with just a little kiss of heat in the background if you want it. Not gloppy. Not overly sweet. Just finger-licking good.
Let’s Get To It!
What I love most is how crowd-pleasing they are. My Buffalo-or-nothing friends devour them. My kids who think black pepper is spicy devour them. They work for game day, for a random Tuesday night, for when you have people over and you don’t want to overthink dinner. Serve them straight up, or with pickles and slaw and ranch for dipping, and watch them disappear. This is the recipe that reminds you why BBQ and chicken were meant to be together in the first place.
The List
- MIld Sauces
- Made for wings and more