Oven or Air Fryer Bbq Chicken Wings

Ingredients

• 1 kg chicken wings (with skin, boneless if possible)
• 1 cuillère à café salt (fine salt)
• 1 cuillère à café ground pepper (freshly ground preferably)
• 1 cuillère à soupe sweet paprika
• 0.5 cuillère à café dark soy sauce (Chinese type, rich in color)
• 1 cuillère à soupe light soy sauce
• 5 cloves garlic cloves (finely chopped)
• 1 cuillère à soupe fresh ginger (grated)
• 2 cuillères à soupe sunflower oil
• 250 g smoked barbecue sauce (store‑bought or homemade)
• 80 g honey
• 2 cuillères à soupe Worcestershire sauce
• 0.5 cuillère à soupe chili sauce (sriracha or gochujang) (optional, to taste)
• 0.25 cuillère à café salt (for the sauce)

Instructions

1. Prepare the Marinade

   In a large bowl, combine the salt, pepper, paprika, dark soy sauce, light soy sauce, chopped garlic, grated ginger and sunflower oil. Add the chicken wings and coat well.

   Time: PT10M

2. Marinate

   Cover the bowl with plastic wrap and place in the refrigerator for at least 8 h, ideally overnight.

   Time: PT0M

3. Preheat the Oven

   Preheat the oven to 220 °C (or the air fryer to 210 °C).

   Time: PT5M

   Temperature: 220°C

4. Arrange the Wings

   Line the baking sheet with parchment paper, place the rack slightly raised and arrange the wings in a single layer without overlapping.

   Time: PT5M

5. First Cook

   Bake the wings for 25 minutes at 220 °C (or 15 minutes at 210 °C in the air fryer).

   Time: PT25M

   Temperature: 220°C

6. Prepare the Glaze

   In a small saucepan, combine the barbecue sauce, honey, Worcestershire sauce, salt and chili sauce (if using). Heat over medium heat, stirring regularly for 10 minutes, then lower to low heat as soon as the mixture boils.

   Time: PT10M

7. Coat the Wings

   Remove the wings from the oven, dip them in the hot sauce using tongs, then place them back on the rack.

   Time: PT5M

8. Second Cook

   Return the wings to the oven for 15 minutes at 220 °C (or 5 minutes at 180 °C in the air fryer) to caramelize the sauce.

   Time: PT15M

   Temperature: 220°C

9. Rest before Serving

   Take the wings out, let them rest for 10 minutes on the rack before serving.

   Time: PT10M

Nutrition Facts

Calories

625

Protein

30 g

Carbohydrates

30 g

Fat

35 g

Fiber

1 g

Ingredient Substitutions

• Instead of chicken wings: boneless chicken thighs
• Instead of salt: sea salt
• Instead of ground pepper: whole black peppercorns
• Instead of sweet paprika: mild chili powder
• Instead of dark soy sauce: regular soy sauce
• Instead of light soy sauce: tamari
• Instead of garlic cloves: garlic powder (1/2 tsp)
• Instead of fresh ginger: ground ginger (1/2 tsp)
• Instead of sunflower oil: neutral olive oil
• Instead of smoked barbecue sauce: homemade barbecue sauce
• Instead of honey: maple syrup
• Instead of Worcestershire sauce: soy sauce + vinegar
• Instead of chili sauce (sriracha or gochujang): chili powder (1/4 tsp)
• Instead of salt (for the sauce): sea salt

Equipment Needed

• large bowl
• cutting board
• chef's knife
• garlic press or knife (optional)
• fine grater (optional)
• measuring spoons
• small saucepan
• wooden spatula or whisk
• baking sheet
• parchment paper
• cooking rack
• oven or air fryer
• kitchen tongs
• timer (optional)

Critical Steps — Do Not Skip

• Marinate the wings for at least 8 h (ideally overnight).
• Cook at high temperature (220 °C) to achieve a crispy skin.
• Coat the wings with sauce after the first cook then do a short second cook to set the sauce.

Chef Tips from the Video

• Use smoked paprika to intensify the smoky flavor.
• Lightly sprinkle brown sugar before the second cook for a caramelized finish.
• Serve with ranch dressing or coleslaw to balance the sweet‑salty.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container 3‑4 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the glaze the night before and keep it refrigerated.
• Marinate the wings the day before to save time on the day.