Crispy BBQ Chicken Wings

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I did some research and learned a not so secret, secret on how to make the “Crispy” in Crispy BBQ Chicken Wings. I’ve tried it a few times now and it works beautifully for nice brown, crispy wings that can be eaten as is, with a rub or with your favourite sauce. It’s also pretty simple. After you pat your wings dry, you make a “dry brine” by coating them in a little baking powder (check the ingredients and make sure it is Aluminum free) and salt and letting the wings sit for 2 to 24 hours. (or as long as you can)

Aluminum Free Baking Powder

How it works

First, the combination of baking powder and salt will draw moisture from the skin of the chicken, helping the skin to dry out. The drier skin will become crispy faster.

Secondly, the baking powder raises the pH level in the chicken, allowing the protein in the skin to breakdown, letting it become more crisp and brown.

In this recipe, I’ve mixed the baking powder and salt with a tasty Chicken Dry Rub and allowed the chicken wings to sit for about 8 hours to enable the skin to dry out and do it’s magic. If you can leave it overnight the taste of the rub and and the effect of the baking powder is better. If you don’t have that kind of time, it will also work OK anywhere from 2 hours.

Wings are ready for the BBQ

The Final Stages

The wings can be grilled over direct heat, but not too hot, at about 300 F. Internal temperature should be 165 F with the skin being crispy and lightly charred when done.

At the final stage, if you like your wings nice and gooey, toss them in your favourite BBQ sauce before serving or just serve them as is, crispy and brown. Both ways are exceptional.

Crispy BBQ Chicken Wings

Recipe by KatherineCourse: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Marinating time



Crispy, tasty BBQ wings without frying.


  • 1.5 lbs chicken wings, separated

  • 2 Tablespoons chicken dry rub

  • 2 tsp aluminum free baking powder

  • 1 cup favourite bbq sauce


  • Combine baking powder and rub in a small bowl.
  • Pat chicken wings dry with a paper towel.
  • Take the chicken wings and place them in a large bowl. Dust with the baking powder and rub and mix well. Leave them UNCOVERED in the fridge for 2 hours or overnight and up to 24 hours.
  • Preheat your grill to about 300 degrees.
  • Clean and oil grill. Cook wings until they are done (165 F internal temp), turning them often to keep them from burning. Should take about 25 minutes and wings will look crispy and slightly charred. Once you remove the wings from the heat, serve as is or toss them in BBQ sauce.

One Comment

  1. Pingback: Chicken Dry Rub - Galley Goddess

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