Why You’ll Love Colorado Golden BBQ Wings Recipe

I keep coming back to this recipe because it layers flavor at every step. I season the wings generously, grill them for that smoky depth, fry them briefly for unbeatable crispiness, and finish with a sauce that’s sweet, tangy, and just spicy enough. It feels indulgent, fun to make, and always a hit when I serve it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Wings:
2 lbs Chicken Wings
2.5-3 cups Frying Oil

BBQ Seasoning:
1.5 tbsp Brown Sugar
1 tbsp Black Pepper
1 tbsp Kosher Salt
1.5 tsp Chipotle Powder
1.5 tsp Garlic Powder
1.5 tsp Onion Powder
1 tsp Ground Cumin
1 tbsp Canola Oil

Golden BBQ Sauce:
12 oz Chicken Broth
2.5 tbsp Dijon Mustard
2 tbsp Apple Cider Vinegar
2 tbsp Brown Sugar
1.5 tsp Honey
1 tbsp Garlic Paste
½ tbsp Worcestershire Sauce
2 tsp Hot Sauce

Directions

I start by preheating my grill to medium-high heat, aiming for about 375F for direct grilling. I place a cast iron skillet on the grill and let it heat for a couple of minutes, then add the chicken broth and let it simmer until reduced by half. Once reduced, I stir in the remaining golden BBQ sauce ingredients and let everything simmer, stirring often, until the sauce thickens.

Next, I coat the chicken wings with canola oil. In a bowl, I mix all of the BBQ seasoning ingredients and season the wings thoroughly. I like to place the seasoned wings in the fridge until I’m ready to grill.

I grill the wings for about 7 to 8 minutes per side, cooking until they reach an internal temperature of 165F. Once grilled, I carefully heat frying oil in a large skillet to 350F and fry the wings for about 1 minute per side until crispy. After frying, I let them cool briefly.

Finally, I toss the wings in a bowl with the Colorado golden BBQ sauce until evenly coated, garnish with chopped parsley, and serve them hot.

Servings and Timing

I make this recipe to serve about 4 people. Prep takes around 20 minutes, cooking takes about 1 hour, and the total time comes out to roughly 1 hour and 20 minutes from start to finish.

Variations

I sometimes adjust the heat by adding more hot sauce or chipotle powder when I want extra spice. For a sweeter version, I increase the honey slightly. When I’m experimenting, I’ll swap the broth for a richer stock to deepen the savory notes of the sauce.

Storage/Reheating

I store leftover wings in an airtight container in the refrigerator for up to three days. When reheating, I prefer using the oven or air fryer to bring back some crispiness rather than the microwave.

FAQs

Can I skip the frying step?

I can, but I find that the quick fry adds an unmatched level of crispiness that really makes these wings special.

What type of wings work best?

I usually use whole chicken wings, but drumettes and flats work just as well.

Can I make the sauce ahead of time?

I often do, since it reheats well and thickens nicely when warmed.

Is the sauce overly sweet?

I find it well balanced, with tanginess and mild sweetness rather than being sugary.

Can I bake the wings instead of grilling?

I can bake them, but grilling adds smoke that I really enjoy in this recipe.

How spicy are these wings?

I consider them moderately spicy, but I can easily adjust the heat to my preference.

What oil works best for frying?

I stick with neutral oils like canola or vegetable oil for clean flavor.

Can I make these without a grill?

I can cook the wings in the oven first, then fry and sauce them with good results.

Do the wings stay crispy after saucing?

They soften slightly, but the brief fry helps them hold texture better.

What should I serve with these wings?

I like pairing them with simple sides like coleslaw or grilled vegetables.

Conclusion

I always enjoy making Colorado Golden BBQ Wings because they bring together bold seasoning, smoky grilling, crispy frying, and a uniquely tangy sauce. When I want wings that feel a little different but completely satisfying, this recipe never lets me down.