There’s nothing like a platter of sticky, smoky wings fresh off the grill. These glazed BBQ chicken wings are kissed with Uncle Clarence BBQ flavor and finished in a sweet-heat glaze that clings to every bite.
This one comes from Taelor Rankin of Hungry Mockingbird — a creator we respect and honor. It’s built to be easy, repeatable, and loud with flavor.
Ingredients
- 2–3 lbs chicken wings (drums & flats)
- 1 tbsp neutral oil
- 1–2 tbsp UCBBQ Season All (or your preferred rub)
Glaze
- ½ cup UCBBQ Signature Sauce (or your favorite BBQ sauce)
- 2 tbsp honey or brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp hot sauce (optional)
- 1 tsp garlic powder
Directions
- Prep: Pat wings very dry. Toss with oil and Season All.
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Cook (choose one):
- Grill/Smoker: 375–400°F, indirect heat, 35–45 minutes to about 175°F internal.
- Oven: 425°F on a rack-lined sheet pan, 40–45 minutes, flip once.
- Glaze: Simmer glaze ingredients 3–4 minutes until slightly syrupy.
- Finish: Toss hot wings in glaze, then return to heat 3–5 minutes so the glaze sets.
- Serve: Rest 5 minutes. Optional: chives, sesame, or extra sauce on the side.
Tips & Swaps
- Crispier skin: Air-dry wings uncovered in the fridge 4–12 hours before cooking.
- Spicier: Add chili flakes or a pinch of cayenne to the glaze.
- Wood note: Apple or cherry wood pairs beautifully with chicken.
- Sticky finish: Always set the glaze on heat for a few minutes so it “locks on.”
FAQ: Glazed BBQ Chicken Wings
How do you get crispy skin on BBQ wings?
Pat wings very dry, cook hot (375–425°F), and finish uncovered so the skin tightens. For extra crisp, air-dry wings uncovered in the fridge 4–12 hours.
What internal temperature should wings reach?
165°F is safe, but wings eat best around 175°F — more tender with better bite-through texture.
When should I add the glaze?
At the end. Toss hot wings in glaze, then put them back on heat 3–5 minutes so the sauce sets without burning.
Why is my glaze not sticky?
Simmer the glaze 3–4 minutes until syrupy, then return coated wings to heat so it “locks on.”
Can I make these in the oven?
Yes — bake at 425°F on a rack-lined sheet pan for 40–45 minutes, flipping once. Glaze at the end and bake 3–5 minutes more to set.
Can I prep wings ahead of time?
Yes. Season and refrigerate uncovered (best for crisp) up to 12 hours. Cook when ready, then glaze at the end.