Chicken wings baked until crisp and coated in glossy barbecue sauce; crunchy outside, juicy inside. An essential snack for guest tables and match nights, offering a practical finger-food treat.
Pat the chicken wings dry with paper towels, then rub thoroughly with olive oil, salt, black pepper, and ground red pepper to marinate.
Spread the wings on a baking tray and bake in a preheated oven for 25 minutes, turning occasionally, until the surfaces are lightly browned.
Bring the ketchup, honey, soy sauce, crushed garlic, and mustard to a simmer in a small saucepan over low heat, stirring for 3-4 minutes, until the sauce thickens slightly.
Coat the wings generously with the sauce and return to the oven for another 10 minutes. Note: since the sauce is sugary, keep an eye on the oven so it doesn't burn.
Important: Pat the wings dry thoroughly with paper towels before placing them in the oven, otherwise the evaporating water will prevent crispiness. Brush on the sauce during the last 10 minutes of cooking so it caramelizes without burning. Allergen: Contains soy sauce and mustard; adjust the sauce if you're sensitive to these.
If you salt the wings and take them out of the refrigerator 30 minutes before cooking, they come to room temperature, cook more evenly in the oven, and stay from drying out.
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