Copycat Wing Stop – Hickory Smoked BBQ Wings Recipe
Tender chicken wings baked to crispy perfection and slathered in a rich, smoky-sweet hickory barbecue sauce that perfectly mimics the beloved Wing Stop flavor.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">1.5 kg chicken wings, split at joints, tips removed</li><li class="ingredients-single-item">2 tbsp baking powder (not baking soda)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">½ tsp black pepper</li><li class="ingredients-single-item">180 ml hickory barbecue sauce (store-bought)</li><li class="ingredients-single-item">60 ml honey</li><li class="ingredients-single-item">2 tbsp brown sugar</li><li class="ingredients-single-item">1 tbsp liquid smoke (hickory flavor)</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">½ tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">2 tbsp unsalted butter</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Wire rack</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Silicone brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Pat the chicken wings completely dry with paper towels. This crucial step ensures crispy skin as excess moisture steams rather than crisps in the oven. Place the wings in a large bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, combine the baking powder, salt, garlic powder, and black pepper. Sprinkle this mixture over the wings and toss until evenly coated. The baking powder creates a chemical reaction that helps break down proteins in the chicken skin, resulting in that signature crispy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Arrange the seasoned wings on a wire rack set over a baking sheet lined with parchment paper. Allow them to rest uncovered in the refrigerator for at least 1 hour (or overnight for even crispier results). This air-drying process further removes moisture from the skin.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 120°C. This initial low-temperature cooking stage renders the fat from under the skin without burning the outside. Bake the wings for 30 minutes on the rack.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Increase the oven temperature to 220°C and continue baking for 40-50 minutes until the wings are golden brown and crispy, flipping halfway through. You'll know they're done when the skin is tight and makes a light tapping sound when you tap it with tongs.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the wings are baking, prepare the hickory BBQ sauce. In a small saucepan over medium heat, combine the barbecue sauce, honey, brown sugar, liquid smoke, Worcestershire sauce, smoked paprika, cayenne pepper, garlic powder, and onion powder. Stir constantly to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the mixture begins to simmer, reduce heat to low and add the butter, stirring until completely melted and incorporated. The butter adds richness and creates that signature glossy Wing Stop sauce texture. Simmer for 5 minutes until slightly thickened, then remove from heat.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the wings are done, transfer them to a large heat-proof mixing bowl. Pour about two-thirds of the warm sauce over the wings and toss gently until evenly coated. The heat from the wings will help the sauce adhere better.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the sauced wings to the wire rack and place back in the oven for 3-5 minutes. This step caramelizes the sauce slightly and helps it set on the wings for that authentic Wing Stop finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and brush with remaining sauce for an extra glossy finish. Let rest for 5 minutes before serving – this allows the sauce to set and flavors to fully develop. Serve warm with your favorite dipping sauces, celery sticks, and carrot sticks.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why use baking powder on chicken wings?
Baking powder creates a chemical reaction that breaks down proteins in the chicken skin, resulting in that extraordinary crispy texture. It's not just a coating – it changes the pH level of the skin, allowing it to crisp up beautifully during baking without deep frying.
Can I make hickory BBQ wings without liquid smoke?
Yes, though liquid smoke provides that distinctive hickory flavour. Alternatives include using smoked paprika, adding a dash more Worcestershire sauce, or incorporating a teaspoon of chipotle powder. You could also smoke the wings on a BBQ before finishing in the oven.
What's the secret to getting wings as crispy as Wing Stop without frying?
The three secrets are: thoroughly patting wings dry, coating with baking powder (not soda), and the dual-temperature cooking method. Starting at a low temperature (120°C) renders the fat, then increasing to high (220°C) creates the crispy exterior Wing Stop is famous for.
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