Smoky Ancho BBQ Chicken Wings with Homemade Sauce
Crispy baked chicken wings coated in a rich, smoky ancho chili BBQ sauce that balances sweet molasses and brown sugar with earthy ancho peppers and tangy vinegar. The two-temperature baking method creates perfectly crispy skin while keeping the meat juicy. This crowd-pleasing appetizer works beautifully for game day gatherings, backyard barbecues, or any casual entertaining where you want bold, complex flavors that stand out from typical buffalo wings.
Ingredients
- 2 ancho chili pepperschipotle peppers1:1spicy
smokier heat
- 1 teaspoon vegetable oil
- ½ small yellow onion, chopped
- 1 clove garlic, minced
- 2 ounces tomato paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon molasses
- ½ teaspoon cayenne powder
- ½ teaspoon paprika
- cumin
- salt and pepper, to taste
- soaking water or stock, for thinning
- 2 pounds chicken wings, separated and wing tips removed
- 1 tablespoon garlic powder
- 1 tablespoon cayenne
- 1 tablespoon paprika
- 1 tablespoon baking powdercornstarch1:1crispy
different texture
- 1 teaspoon salt
Instructions
- 1
Dry roast ancho peppers in hot pan for 1-2 minutes per side until puffed and skins turn red
- 2
Soak roasted peppers in boiling water for 30 minutes, covered
- 3
Remove stems and coarsely chop anchos, reserving soaking liquid
- 4
Place chopped anchos in food processor
- 5
Heat oil in pan over medium heat, cook onion for 3-4 minutes until softened
- 6
Add garlic and cook 1 minute until fragrant, then add to food processor
- 7
Add remaining sauce ingredients with 1-2 tablespoons soaking liquid and process until smooth
- 8
Thin sauce with additional soaking liquid to desired consistency
- 9
Season sauce with salt and pepper, then strain through coarse strainer into bowl
- 10
Pat wings completely dry and place in large bowl
- 11
Toss wings with garlic powder, cayenne, paprika, baking powder, and salt
- 12
Heat oven to 250 degrees and bake wings on oiled baking sheet for 30 minutes
- 13
Flip wings and increase oven temperature to 425 degrees
- 14
Bake additional 30 minutes until cooked through and crispy
- 15
Optional: broil for 2 minutes for extra crispiness
- 16
Toss finished wings with ancho BBQ sauce and garnish with fresh herbs
Tips
Pat wings completely dry before seasoning - this is crucial for achieving crispy skin during baking.
Save the ancho soaking liquid to thin the sauce gradually until you reach your preferred consistency.
Use the broiler for the final 1-2 minutes if you want extra crispy skin on the wings.
Good to Know
Store leftover wings in refrigerator for up to 3 days. Reheat in 375°F oven for 8-10 minutes to restore crispiness.
Make ancho BBQ sauce up to 3 days ahead. Wings can be seasoned and stored covered in refrigerator for up to 24 hours before baking.
Serve immediately while hot and crispy. Provide extra sauce on the side and napkins for messy fingers.
Common Mistakes
Dry wings thoroughly to avoid soggy skin.
Don't skip the initial low-temperature baking to avoid tough, chewy wings.
Strain the sauce to avoid chunky texture.
Substitutions
smokier heat
FAQ
Can I make these wings on the grill instead?
Yes, grill over medium heat for 20-25 minutes, turning frequently, then brush with sauce during the last 5 minutes.
What if I can't find ancho peppers?
Substitute with dried poblano or pasilla peppers for similar mild heat and earthy flavor, or use chipotle for smokier heat.
How long will the BBQ sauce keep?
Store homemade ancho BBQ sauce in the refrigerator for up to 1 week in an airtight container.