Crispy & Sweet: Easy Apple Butter BBQ Wings You’ll Love

When it comes to watching sports, wings are a staple.  With the Super Bowl and Olympics coming up, I thought I’d share my “go-to” wings.  The best thing about these is that you can do them in the oven.  No grill required.

I call these Wake Up Wings because they’re tossed with Grounded, my smoky coffee rub, and then with Apple Butter BBQ sauce.  Apple Butter + coffee= breakfast, right?  Also, the flavor will definitely wake up your taste buds.  The smoky warmth in Grounded brings out the savory flavor of the wings without overpowering them.

How to Dry Wings for Crispy Skin

Start by laying your wings out on a sheet pan (cookie sheet) and use paper towels to pat the excess moisture off the wings.  Flip them over and repeat on the other side.  If you have time, put the tray in the refrigerator for up to two hours.

Air-drying wings in the fridge allows cold circulating air to draw surface moisture from the skin, so they start drier and crisp up much faster when cooked.

Baking Timeline

Preheat the oven to 375.  If you have a convection setting, use that.  Convection ovens use a fan to circulate hot air around the food, cooking more evenly and helping moisture evaporate faster for crispier skin.

The Crispy Coating Trick (Cornstarch or Baking Powder)

Toss your dried-off wings in a bowl with Grounded, along with a little cornstarch or baking powder, ensuring everything is coated with both cornstarch and Grounded.

Why the cornstarch?

A light coating of cornstarch or baking powder pulls the remaining moisture to the surface of the skin while the wings bake. As the moisture evaporates, the skin dries out and crisps up — giving you that crackly, golden texture without frying.  It’s an easy way to get crispy wings without frying, because no one wants flabby skin.

Why Cooking Wings on a Rack Makes Them Crispier

If you have a cooling rack, place it on the cookie sheet before adding the wings.  Cooking wings on a rack lifts them out of their own rendered fat and allows hot air to circulate underneath, so moisture can escape and the skin crisps evenly rather than steaming in the pan.    

Make sure not to crowd the wings.  Leaving space between the wings allows the heat to surround the chicken and helps it cook evenly.

Set a timer for 25 minutes (20 if using convection), then, using tongs, turn them over and back into the oven for 25 minutes to ensure even browning on the wings.

How to Sauce Wings Without Losing Crispiness

In batches of no more than a dozen, toss the wings with Apple Butter BBQ (Ozark ‘Q works as well, as does BLazin Peach hot sauce).  Serve with plenty of napkins and wait for your guests to ask how you made these killer snacks.

Common Mistakes That Kill Crispy Wings

• Wet wings = soggy skin

• Crowded pan = steaming

• No airflow = no crunch

• Sauce too soon = soft skin

Reheating that actually works

• Oven at 375° for 10–15 minutes on a rack

• Air fryer at 350° for 5–7 minutes

• Avoid microwave (kills texture fast)

Make-Ahead Wing Strategy (for stress-free parties)

• Bake wings fully until crisp, but don’t sauce yet

• Let them cool on a rack so steam doesn’t soften the skin

• Refrigerate uncovered or loosely covered (keeps skin dry)

To serve:Reheat at 375° on a rack for 10–15 minutes until hot and crisp, then toss with sauce.

Faster party option

• Bake earlier in the day

• Hold in a warm oven (200°–225°) on a rack for up to 45 minutes

• Sauce right before serving

Get Grounded, Apple Butter BBQ, Ozark ’Q, and Blazin’ Peach hot sauce on Saturdays at Joplin Empire Market or online at purplechin.com.

If you make these wings, tag me — I love seeing what you cook.

Chef J.R.