Sticky Smoked BBQ Chicken Wings

Prep the Wings:
Rinse the wings and pat them completely dry with paper towels. Cut each wing into drumettes and flats, discarding the tips.

Apply the Dry Rub:
In a small bowl, mix all the ingredients for the dry rub (smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper). Toss the wings with 1 tablespoon of vegetable oil, then coat them evenly with the spice mixture

Bake (or Grill):
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and arrange the wings in a single layer. Bake for 30 minutes, turning them once halfway through.

Glaze with BBQ Sauce:
Take the wings out of the oven. Using a brush, coat each wing generously on both sides with BBQ sauce. Return to the oven for another 10–15 minutes until the sauce becomes thick, bubbly, and beautifully caramelized with slightly charred edges.

Serve:
Arrange the hot, sticky wings on a platter with fresh carrot and celery sticks. Place a bowl of creamy Ranch dressing in the center for dipping, just like in the picture.