Sticky BBQ Chicken Wings with Fresh Coleslaw
These twice-baked BBQ chicken wings are sticky, caramelized, and full of smoky flavor, served with a crunchy homemade coleslaw.
- Prep10 min
- Cook45 min
- Total55 min
- DifficultyEasy
- Servings4
Get ready for the ultimate finger-licking appetizer or main dish! These chicken wings are first baked to render out excess fat, then tossed in a rich BBQ sauce and baked again until golden and caramelized. The result is a perfect balance of sticky, sweet, and smoky flavors.
Pair them with a vibrant coleslaw made from cabbage, peppers, carrot, and celery, tossed with a simple mayonnaise dressing. It's a refreshing contrast that makes this dish a crowd-pleaser for any gathering.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 392°F with the fan setting.
- Place the chicken wings on an oven rack and bake for 30 minutes, until they release most of their fat. Put a baking tray underneath to catch the drippings.
- Remove the wings from the oven and transfer them to a large bowl.
- Add the BBQ sauce and toss until the wings are fully coated.
- Arrange the wings back on the oven rack. Remove the baking tray, discard the fat, and place the tray back under the rack.
- Bake for another 10-15 minutes, or turn on the broiler and grill for 5 minutes, until the wings are golden, crunchy, and nicely caramelized from the sauce.
- Alternatively, you can cook them on a barbecue, brushing them continuously with BBQ sauce.
- Thinly slice the cabbage, red pepper, yellow pepper, onion, carrot, and celery. Reserve some parsley for serving, and place the rest of the vegetables in a bowl and toss.
- Squeeze the vegetables together with your hands to combine the flavors.
- Add the mayonnaise and pepper, and mix well.
- Serve the BBQ chicken wings with the coleslaw, sprinkled with the reserved parsley.
💡 Tips
- For extra crispiness, pat the wings dry before baking.
- If you don't have a broiler, just increase the final baking time by a few minutes.
- Make the coleslaw ahead of time and refrigerate for up to 2 hours before serving.
Inspired by a recipe from Άκης Πετρετζίκης