Small Batch Baked Chicken Wings
Small batch baked chicken wings coated in a tangy, sweet, and slightly spicy BBQ sauce. Crispy on the outside and tender on the inside.
Servings: 1 serving
Equipment
Ingredients
- 1 pound chicken wings
- 2 tablespoons barbecue sauce
- 1 tablespoon orange juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- ⅛ teaspoon hot sauce
Instructions
- In a large bowl, whisk together the BBQ sauce, orange juice, honey, Dijon mustard, and hot sauce. Add the chicken wings and toss to coat. Cover and refrigerate for at least 20 minutes.
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top. Arrange the wings in a single layer on the rack.
- Bake for 40 to 45 minutes, until the wings are browned and crispy.
Notes
- Thawing Chicken: Use fresh or frozen wings. The safest way to thaw chicken wings is overnight in the refrigerator. For quicker methods, you can use cold water (submerge in a sealed bag and change the water every 30 minutes) or a microwave—just be sure to cook the chicken immediately after thawing.
- Marinade Safety: Discard any leftover marinade after coating the chicken—don’t reuse it.
- Baking Setup: Line your baking sheet with foil and place a wire rack on top for even cooking and crispier wings.
- Check for Doneness: Wings are done when they reach an internal temperature of 165°F (74°C) in the thickest part, avoiding the bone.
Nutrition
Serving: 1serving | Calories: 528kcal | Carbohydrates: 21g | Protein: 46g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 189mg | Sodium: 609mg | Potassium: 463mg | Fiber: 1g | Sugar: 19g | Vitamin A: 438IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 3mg
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