Crisp first, sauce last. Sauce on raw chicken burns before the skin crisps; sauce on crisp chicken sets into a glaze in five minutes.
From the shop
Start with 1 kg of chicken mid wings and drumettes. Whole chicken wings cook the same way; give them 5 minutes more.
The shop can put them in its BBQ marinade when you order ($1 an item). If so, skip the paprika and garlic powder and bake as below.
Pat the chicken dry before the oil goes on. Wet skin steams; dry skin crisps.
Ingredients
- 1 kg chicken mid wings and drumettes
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 125 ml barbecue sauce
Buy the cuts for this recipe
Chicken Mid Wings & Drumettes$10.99per kilogram
Big Rick's Original BBQ Sauce$9.99
Chicken Wings$8.99per kilogram
Method
- Heat the oven to 210°C. Line a roasting tray with baking paper and set a rack on it if you have one.
- Pat the chicken dry with paper towel. Toss it with the oil, paprika, garlic powder and salt.
- Spread the pieces out on the rack or tray in one layer. Bake for 20 minutes.
- Turn the pieces. Bake for 15 to 20 minutes more until the skin is crisp and brown.
- Tip the chicken into a bowl. Toss with the barbecue sauce. Return to the tray.
- Bake for 5 minutes until the sauce sets into a glaze.
Serve it
Serve with celery sticks, coleslaw and paper towel.