BBQ Chicken Wings

Wings and football. In my book, you can't have one without the other. In celebration of the big game coming up (I'm talking about the Super Bowl and all those winning Super Bowl recipes), here's a brand new BBQ chicken wings recipe for you.

The thing that makes these a little different from other chicken wing recipes is that they're fried, then coated in sauce, then baked. It may seem like an unnecessary extra step to cook the wings twice, but stick with me here. By frying them, you get crispy wings. Baking them after they're sauced means that sticky-sweet goodness becomes bubbly and caramelized. It's worth the effort, dear friends. Give 'em a try!

What kind of BBQ sauce is best for wings?

The great thing about this recipe is that it calls for bottled BBQ sauce, simply spiced up with chipotle peppers and a dash of chili powder. I like to start with a tomato-based sauce that's thick and sweet so it really clings to the wings and gets glossy and caramelized in the oven. You can make these with a thinner vinegar-based sauce if you prefer tangier wings.

Can you make BBQ chicken wings ahead of time?

For the best texture, I like to make these wings on the spot. That way they remain nice and crispy. If you want to work ahead, make the sauce in advance. You can stir it up a day ahead and store it in an airtight container in the fridge until ready to use.