Non-stick cooking spray 1 tablespoon Canola oil 3 pounds Chicken wings Rub: 1 tablespoon Smoked paprika 1 tablespoon Kosher salt 1 tablespoon Cracked black pepper 1/2 tablespoon Onion powder 1/2 tablespoon Garlic powder 1 tablespoon Chile powder 1 teaspoon Mustard powder 1/2 teaspoon Ground all spice 1/4 teaspoon Cayenne pepper powder BBQ Sauce: 2 cups Ketchup 1/3 cup Molasses 1/3 cup Dark brown sugar 1/3 cup Apple cider vinegar 2 tablespoons Yellow mustard 1 tablespoon Chile powder Kosher salt to taste Black pepper to taste
Preheat the oven to 475 degrees F.
Spray a cooling rack with cooking spray and then set it into a 13 x 18 rimmed baking sheet. Pat the wings dry.
In a large bowl, whisk together the rub ingredients with the canola oil and toss in the chicken wings to coat evenly in the spice mixture. Arrange the wings, skin side up, on the prepared baking sheet. Roast for 20 minutes (you're likely to get a little smoke but the wings won't burn) and then reduce the oven temperature to 400 degrees and rotate the pan. Continue to roast until the wings are cooked through and crispy, about 20-25 minutes more.
While the wings finish cooking, make the BBQ sauce: place all of the sauce ingredients into a small saucepot and bring to a simmer until the sugar has dissolved and the sauce is combined, about 20 minutes.
Place 1 cup of the BBQ sauce into a large bowl and add in the roasted chicken wings. Toss to coat and serve with additional sauce on the side.
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