Sticky BBQ Chicken Wings Recipe with Costack Meat Seasoning (Crispy + Smoky)

The wings that beat every chain in the UK

Chicken wings done well are one of the cheapest joys in British home cooking. £5 of wings feeds 4 people. The difference between flabby supermarket-style wings and crispy crackling-skin restaurant wings comes down to two things: drying the skin properly, and seasoning with a blend built for high-heat cooking. This recipe uses Costack Meat Seasoning & BBQ Rub, the heavy smoked-paprika-and-herb blend made for proper crust formation.

Ingredients (serves 4)

• 1kg chicken wings (separated into wingettes and drumettes, tips discarded)
• 2 tbsp Costack Meat Seasoning & BBQ Rub
• 1 tbsp baking powder (NOT baking soda - this is the wing secret)
• 1 tbsp oil
• 1 tsp Costack Garlic Granules
• Fresh chopped chives or parsley to finish

The wing secret: baking powder

Baking powder is the difference between flabby wings and crackling-crispy wings. The alkaline reaction raises the pH of the skin, breaks down proteins, and helps the skin dry out faster in the oven. Don't skip it. Don't substitute with baking soda (that tastes metallic).

Method

1. Pat the wings completely dry with kitchen paper. The drier the skin, the crispier the result.
2. In a bowl, toss the wings with 2 tbsp Costack Meat Seasoning, 1 tbsp baking powder, 1 tsp Costack Garlic Granules, and 1 tbsp oil. Coat every piece.
3. Place wings skin-up on a wire rack over a baking tray. Refrigerate uncovered for 4 hours minimum, ideally overnight. This air-dries the skin.
4. Heat oven to 220C.
5. Roast wings at 220C for 35-40 minutes, flipping once at the 25-minute mark.
6. Wings are done when the skin is dark golden brown and crackling-crisp.
7. Rest 5 minutes. Sprinkle with chives. Serve with blue cheese dressing or ranch on the side.

5 mistakes that ruin wings

1. Cooking damp wings. Dry the skin properly with paper, then air-dry in the fridge.
2. Crowding the tray. Wings need air space. Use a wire rack with a tray below.
3. Skipping the baking powder. This is the difference between good and great.
4. Under-seasoning. 2 tbsp per kg is the right ratio. Wings are mostly skin and bone, you need bold seasoning to penetrate.
5. Saucing too early. If using sauce, brush in the final 5 minutes only. Sauce too early steams the skin soft.

Sauce options (brush on in the final 5 minutes)

• Classic BBQ: 4 tbsp BBQ sauce + 1 tbsp honey + 1 tsp Costack Meat Seasoning
• Hot wings: 4 tbsp hot sauce + 2 tbsp melted butter + 1 tsp Costack Hot Smoky Chilli Powder
• Sticky honey: 4 tbsp honey + 1 tbsp soy sauce + 1 tsp Costack Ground Ginger
• Lemon pepper (no sauce): finish dry with 1 tbsp Costack Lemon Pepper Seasoning straight from the oven
• Suya wings: use Costack Smoky Peanut BBQ Rub instead of Meat Seasoning for nutty Nigerian-style wings

What to serve with BBQ wings

• Blue cheese dressing or ranch on the side
• Celery and carrot sticks
• Sweet potato wedges seasoned with Costack All Purpose Seasoning
• Coleslaw for the cool contrast
• Crusty bread to mop up the BBQ sauce

FAQs

How long do you cook chicken wings in the oven?

35-40 minutes at 220C on a wire rack. Always check internal temperature reaches 75C and skin is dark golden.

Can I cook these in an air fryer?

Yes. Same prep. Air fry at 200C for 20-25 minutes, shaking the basket once at the halfway mark.

Can I prep wings ahead?

Where do I buy Costack Meat Seasoning?

Online at www.costack.uk. £8.50 per jar. Free UK delivery on orders over £35. 2-3 working days from Manchester to London, Glasgow, Cardiff, and every UK postcode.

Build your wing toolkit

• Meat Seasoning & BBQ Rub - the classic crispy wing base
• Hot Smoky Chilli Powder - for hot wings
• Lemon Pepper Seasoning - for citrus dry-rub wings
• Smoky Peanut BBQ Rub - for Nigerian suya-style wings

Grab all 4 in the Bold Meat Lovers Power Pack at £40. Free UK delivery on orders over £35.