Habanero BBQ Chicken Wings: Grill, Oven or Air Fryer

Our Habanero Bar-B-Q Sauce brings the familiar Show-Me® sweet and smoky flavor with a habanero burn that lingers, which makes it a natural for wings. Season the wings simply, cook them until the skin crisps, then toss them in warm sauce and give them a few more minutes of heat so the glaze sets. Pick whichever method suits your kitchen.

Prep: 15 min · Cook: 45 min · Total: 1 hr · Serves: 4 servings as an appetizer

Ingredients

• 3 lb chicken wings, split into flats and drumettes, tips removed
• 1 tablespoon Show-Me® All Purpose Seasoning
• 1 tablespoon baking powder (optional, for crispier skin in the oven or air fryer; not baking soda)
• 3/4 cup Show-Me® Habanero Bar-B-Q Sauce
• 2 tablespoons butter (optional)
• 1 tablespoon honey (optional, to soften the heat)
• Celery sticks and ranch or blue cheese dressing, for serving

Instructions

1. Pat the wings very dry with paper towels. Toss them with the All Purpose Seasoning, plus the baking powder if you are using the oven or air fryer.
2. Grill: set up a two-zone fire at about 375 to 400°F. Cook the wings on the cool side with the lid closed for 25 to 30 minutes, turning once, then move them over direct heat for 2 to 3 minutes per side to crisp.
3. Oven: arrange the wings on a wire rack set on a foil-lined baking sheet. Bake at 425°F for 40 to 45 minutes, flipping halfway through.
4. Air fryer: cook in a single layer at 380°F for 20 to 24 minutes, shaking the basket every 8 minutes, then raise to 400°F for 3 to 5 minutes to crisp.
5. Wings are safe to eat at 165°F. For the best texture, many cooks take them to 175 to 185°F.
6. Meanwhile, warm the Habanero Bar-B-Q Sauce with the butter and honey (if using) in a small saucepan until smooth.
7. Toss the cooked wings in the sauce, then return them to the grill, oven or air fryer for 3 to 5 minutes so the sauce sets. Serve with celery and dressing.

Tips

• Serving a mixed crowd? Toss half the wings in Show-Me® Classic and half in Habanero.
• Keep extra sauce on the side for dipping rather than drowning the wings, which softens the skin.