These wings smell exactly like sidewalk BBQ. Banana ketchup glazed wings that caramelize in the turbo and taste like they came off a stick.
The smell of these wings in the turbo is going to remind you of isaw and BBQ sticks sizzling over charcoal on the sidewalk — that sweet, slightly smoky scent that hits you before you even see the food. Banana ketchup does the heavy lifting, caramelizing as it cooks and building up in layers with every baste. Worcestershire keeps it from going too sweet, and the brown sugar is optional depending on the brand you use. Check our ketchup tier list to find what works for your taste. By the last flip, the glaze is sticky, the edges are just charred, and it's very hard not to eat one straight off the rack.
Season wings: Pat chicken wings dry with paper towels. Toss with patis and black pepper until evenly coated. Let sit for at least 30 minutes.
Make glaze: Whisk together banana ketchup, Worcestershire sauce, brown sugar, oil, and a pinch of salt and pepper until the sugar fully dissolves. Add the wings and toss until completely coated.
Preheat and arrange: Heat your turbo broiler to 300°F. Arrange wings in a single layer on the rack. Ensure an even layer to avoid moisture.
Cook and baste: Cook for 25–30 minutes, flipping and basting with the remaining glaze every few minutes. Wings are done when the glaze is sticky and deeply colored, with the edges just starting to char.
