Entree: United States – American BBQ Belt – Barbecue Chicken Wings (Smoky, sauce-glazed chicken wings slow-cooked or grilled with a sweet-savory American barbecue rub and glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2.5 lb chicken wings, split at joints and tips removed (about 12–16 wings)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp light brown sugar, packed
- 1 tbsp kosher salt
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1/2 tsp cayenne pepper (optional for heat)
- 1 cup (240 ml) ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp molasses or dark brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp Dijon mustard
- 1/4 tsp liquid smoke (optional if not using smoker)
- 2 tbsp (30 ml) water (to thin sauce if needed)
- 2 tbsp (30 ml) unsalted butter (to finish sauce, optional)
- 1 lemon, cut into wedges (for serving)

Show original ingredient measurements

- 2.5 lb (1.13 kg) chicken wings, split at joints and tips removed (about 12–16 wings)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) light brown sugar, packed
- 1 tbsp (15 g) kosher salt
- 1 tbsp (6 g) smoked paprika
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (1.5 g) cayenne pepper (optional for heat)
- 1 cup (240 ml) ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 g) molasses or dark brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) Dijon mustard
- 1/4 tsp (1 g) liquid smoke (optional if not using smoker)
- 2 tbsp (30 ml) water (to thin sauce if needed)
- 2 tbsp (30 ml) unsalted butter (to finish sauce, optional)
- 1 lemon, cut into wedges (for serving)

Instructions

1. Mix the dry rub: combine brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne in a bowl.
2. Pat wings dry with paper towels, toss with vegetable oil, then rub the dry spice mix evenly over wings. Let rest 30 minutes at room temperature or refrigerate up to 4 hours.
3. Prepare the barbecue sauce: whisk together ketchup, apple cider vinegar, molasses (or brown sugar), Worcestershire, Dijon, and liquid smoke in a small saucepan. Simmer gently 8–10 minutes, stir in butter and water if needed to reach a glaze consistency, then keep warm.
4. Prepare grill or smoker: for authentic BBQ belt style use a smoker or set up a charcoal/propane grill for indirect heat at 250–275°F (120–135°C). Add wood chips (hickory, oak, or apple) for smoke if desired.
5. Cook wings indirectly: arrange wings skin-side up away from direct flame. Smoke/grill for 45–60 minutes until internal temperature reaches 175–180°F (79–82°C) and meat is tender, turning once halfway through.
6. Finish over direct heat: transfer wings to direct medium-high heat or increase grill temp to ~375–400°F (190–205°C). Brush wings with several thin coats of barbecue sauce, 30–60 seconds per side, allowing sauce to caramelize without burning; repeat until sticky and lightly charred (about 5–8 minutes total).
7. Alternatively, oven method: preheat oven to 425°F (220°C). Bake wings on a wire rack set over a sheet pan 35–45 minutes, then baste with sauce and broil 2–4 minutes until caramelized.
8. Remove wings, rest 5 minutes, serve with lemon wedges and extra sauce on the side.