Dry-Rubbed Smoked-Style BBQ Wings

By Sprig Originals ✓ · cooked up in Sprig

Wings get a brown-sugar-and-smoked-paprika dry rub, a rest in the fridge to dry the skin, then a two-temperature bake on a wire rack until the skin crackles. A splash of liquid smoke in the glaze plus optional 20 minutes on the grill gives you pit-style flavor without a smoker, and the barbecue sauce goes on only in the last two minutes so it lacquers instead of steams.

Ingredients

• 3 lb chicken wings, split into flats and drumettes, tips removed
• 1 tbsp baking powder (aluminum-free)
• 2 tsp kosher salt
• 1 tbsp light brown sugar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper, freshly ground
• 1/2 tsp ground cumin
• 1/2 tsp dry mustard
• 1/4 tsp cayenne pepper

• 3/4 cup ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tsp smoked paprika
• 1/2 tsp liquid smoke
• 2 tbsp unsalted butter
• hot sauce, to taste

• 2 tbsp sliced scallions
• 1 tsp reserved dry rub
• flaky salt

Instructions

1. Pat the wings completely dry with paper towels — dry skin is the whole game here. Let them sit out on the counter while you mix the rub.
2. In a small bowl, whisk together the baking powder, kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cumin, dry mustard, and cayenne. Set aside 1 teaspoon of the mixture for finishing.
3. Put the wings in a large bowl, add the remaining rub, and toss with your hands for a full minute so every piece is evenly coated with no clumps.
4. Set a wire rack inside a foil-lined rimmed baking sheet and arrange the wings in a single layer, skin side up, without touching. Refrigerate uncovered for at least 1 hour and up to 12 hours; this dries the skin and is the difference between crisp and leathery.
5. Heat the oven to 250°F with a rack in the lower third. Bake the wings for 30 minutes — this low stage renders fat and mimics the gentle start of a smoker.
6. Move the pan to the upper third of the oven, raise the temperature to 425°F, and bake 35 to 45 minutes more, rotating the pan once, until the skin is deep golden, blistered, and audibly crisp. An instant-read thermometer in the thickest drumette should read 195°F to 205°F for tender meat.
7. While the wings roast, make the sauce: combine the ketchup, cider vinegar, molasses, Worcestershire, yellow mustard, smoked paprika, and liquid smoke in a small saucepan. Simmer over medium-low for 8 to 10 minutes, stirring, until slightly thickened. Off the heat, whisk in the butter and hot sauce to taste. Keep warm.
8. Optional pit finish: while the wings are in the 425°F stage, heat a grill to high (or a charcoal grill with a fistful of soaked wood chips on the coals). Transfer the crisped wings to the grate and sear 2 to 3 minutes per side until lightly charred and smoke-kissed.
9. Tip the hot wings into a large dry bowl, add just enough warm sauce to coat lightly — about 1/2 cup — and toss for 15 seconds. Do not drown them; the goal is a thin lacquer over crisp skin.
10. Return the sauced wings to the rack and broil or grill for 1 to 2 minutes, watching closely, until the sauce tightens and turns glossy. Shower with the reserved rub, scallions, and flaky salt, and serve immediately with the remaining sauce on the side.

Chef's tips

Nutrition (per serving, estimated)

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