This baked BBQ chicken wings recipe is a simple appetizer perfect for game day and gatherings. The crispy wings are coated in a sweet and tangy sauce.
If hosting a game day party, why not serve various flavors? My other favorites are buffalo wings, lemon pepper wings, and honey hot wings.
Recipe Science
- Baking chicken wings at high temperatures renders the fat from the skin, resulting in a crispy exterior and tender, juicy interior.
- Applying barbecue sauce after baking preserves its flavor and texture, allowing the sauce to coat the wings evenly without burning.
- The caramelized sugars from the crispy skin combined with the rich BBQ sauce create a balanced, flavorful contrast that enhances the overall taste experience.
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Why It Works
A big plate of BBQ wings is the perfect handheld snack for game day or a simple weeknight chicken dinner. For this recipe, instead of deep frying them, which can be messy, I will show you how to bake them without sacrificing taste and texture.
Using high temperatures and a unique seasoning mix, they will be delightfully crisp with no added oils. The sauce clings to the crispy skin, making each bite incredibly delicious. You can customize the flavor with your favorite barbecue sauce.
Ingredients You’ll Need
- Chicken: To save prep time, purchase two pounds of “party wings” at the grocery store. They should have the wing tips removed and the flat (wingette) and drumette separated. If only whole chicken wings are available, you must trim the sections by cutting between the joints.
- Seasoning: The wings are seasoned with salt and pepper. The barbecue sauce has a strong flavor, so you don’t have to over-season them.
- Baking Powder: This is mixed into the seasoning blend. I use a small amount when making baked chicken wings for crunchy skin.
- Sauce: Choose your favorite store-bought barbecue sauce or use my homemade barbecue sauce recipe. Simmer the sauce while the wings bake. You’ll need ¾ cup of sauce for this barbecue chicken wing recipe.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you know how to prepare BBQ chicken wings in the oven, you can get creative with the taste! Try these tasty options:
- Seasoning: If you want to add more allium notes, mix in ¼ teaspoon of garlic powder, onion powder, or both! Smoked paprika adds a nice charred flavor.
- Spicy: To add heat to the wings, add cayenne, chipotle, or chili powder to the seasoning mix. Use ⅛ to ¼ teaspoon at a time until the desired heat level is reached. Try my cajun seasoning for a spicy and savory blend.
- Herbs: Garnish the wings with freshly sliced green onions or chives. Top with chopped parsley, cilantro, or thyme.
- Sauce: Use a classic sweet tomato-based BBQ sauce, vinegar-based for more tanginess, mustard-based for pungency, or mayonnaise-based for a creamier coating.
How to Make BBQ Chicken Wings
Step 1: Preheat the Oven
Set the temperature to 450°F. The best technique for cooking chicken wings in the oven is to elevate them on a wire rack so the hot air circulates around the wings for even crisping.
Set the wire rack inside a foil-lined baking sheet for easy cleanup later. You can bake the wings directly on the lined sheet pan. However, keep a close eye on surface browning.
Step 2: Dry the Surface
The surface of the chicken will be damp from the poultry’s natural juices. If left untreated, the excess moisture will yield a soggy texture instead of a crisp one. Use a paper towel to dry all the sides thoroughly so the skin of the wing will dry faster in the oven.
Step 3: Add the Seasonings
Mix the baking powder, salt, and pepper.
Toss the wings to evenly coat.
The alkaline baking soda in the baking powder helps break down the peptide proteins in the skin, making it easy to chew. During baking, carbon dioxide bubbles form on the surface, which harden when dried for extra crunch.
Make Ahead Tip: You can prepare the pieces ahead of time with the seasoning blend. Drying the wings in the refrigerator for up to 24 hours makes the skin even crispier. Just grab the tray and bake the next day.
Step 4: Bake the Chicken Wings
Place the seasoned wings in a single layer on a greased wire rack inside a foil-lined baking sheet. The rack allows the rendered fat to drip down so the wings don’t taste greasy.
The elevated meat allows that hot air to circulate for even cooking. Bake the wings at 450ºF (230ºC) in the center of the oven for 30 to 35 minutes. I like to flip the wings over one time to ensure both sides become golden brown and crisp.
Step 5: Toss in the Sauce
My family enjoys a sweet and tangy sauce flavor, with tomatoes as the base, which provides a nice thick coating. Add the hot wings to a large bowl and drizzle on the barbecue sauce. Toss until completely coated.
Step 6: Continue Baking
Return the sauced wings to the wire rack and bake for 5 minutes. This process helps to concentrate the sauce flavors and helps it stick onto the surface better. If you like saucier wings, you can skip this additional baking step.
Step 7: Garnish and Serve
I like to serve this appetizer garnished with chives or green onions, which adds a nice subtle allium flavor and freshness to the dish.
Frequently Asked Questions
Add hot sauce like Tobasco, spicy chili sauce like Sriracha, or chili powder like cayenne or chipotle to the barbecue sauce. Add ¼ teaspoon at a time until the desired heat level is reached.
If you do not like thick and sweet tomato-based barbecue sauces, try a tangier vinegar sauce like North Carolina varieties or a mustard-based sauce like South Carolina style. They tend to be thinner in consistency. Brush some extra sauce on before serving.
Yes! Like my grilled BBQ chicken recipe, season the wings with salt, pepper, and 1 tablespoon of olive oil. Grill at 350ºF (177ºC), flipping every 3 to 5 minutes until fully cooked, about 18 to 25 minutes. Transfer to the indirect heat side and brush the barbecue sauce on both sides. Heat for 5 to 10 minutes until the sauce sticks but does not burn.
Although it might be tempting to toss the wings directly with the sauce and bake, wait to add it. Baking the chicken renders the fat first, so the skin becomes crisp. The dried surface helps the sauce stick better when tossed. The sugar in traditional barbecue sauces will burn if cooked at 450ºF (230ºC) the entire time. Instead, bake the sauced wings for 5 minutes before serving. If you like a smokier taste, broil for a few minutes until lightly charred.
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If you tried this BBQ Chicken Wings, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
BBQ Chicken Wings
Ingredients
- vegetable oil, as needed for oiling wire rack
- 2 pounds chicken wings, wingettes and drummettes
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarsely ground
- ¾ cup barbecue sauce
- 1 tablespoon chopped chives, or green onions, optional
Instructions
- Prepare the Baking Sheet – Adjust the oven rack to the middle position. Heat to 450°F (232°C). Line a large baking sheet with foil. Add vegetable oil to a folded paper towel, then grease both sides of a wire rack—alternatively, grease with cooking spray. Set the rack inside the baking sheet.
- Dry the Meat – Line a separate baking sheet or plate with paper towels. Place the chicken wings and drumettes on top, then thoroughly pat them dry with more paper towels.
- Season the Pieces – In a large bowl, whisk together baking powder, salt, and black pepper. Add the chicken and mix to coat the surface.
- Bake the Chicken – Evenly space the chicken on the wire rack. Bake for 20 minutes. Flip and continue baking until skin is golden brown and crisp, about 10 to 15 minutes. The internal temperature should reach 165ºF (74ºC). Immediately transfer the wings to a large bowl. Reserve the baking sheet.
- Add the Sauce – Add barbecue sauce to the bowl of chicken wings and toss to evenly coat.
- Continue Baking – Return the pieces to the reserved baking sheet and bake for 5 minutes. Skip this additional baking step for a saucier coating.
- To Serve – Transfer to a serving platter and garnish with chopped chives.
Recipe Video
Notes
- Serving Size: 1 wing
- Substituting Table Salt: Use ¾ teaspoon salt instead of 1 teaspoon kosher salt.
- For Crispier Texture: Refrigerate the seasoned wings uncovered for up to 24 hours on top of a greased wire rack set in a foil-lined sheet pan. Remove from the refrigerator while the oven preheats, then bake.
- Baking Directly on a Sheet Pan: You can bake these wings without a wire rack, although they will be greasier from the rendered fat.
- Storing: Refrigerate in an airtight container for up to 5 days.
- Reheating: Cover and microwave on high heat in 15-second intervals until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Sally says
This was GREAT! Everyone’s oven cooks differently, so the only thing I will change next time is to set mine to Broil once the sauce is on. Great recipe,great instructions – thank you so much!
Jessica Gavin says
I appreciate your feedback, Sally! Thank you for making the BBQ chicken wings recipe!
Busy says
Your chicken wings (image) is being used for marketing purposes for a very sketchy grocer in Waterloo region. Thought you should know, in case you didn’t give permission for them to use your intellectual property 🙂
Jessica Gavin says
Thank you for letting me know!
Phyllis Cypes says
I made your BBQ chicken wings recipe yesterday. The outside was crispy and the inside so very good. Family asked me to do it again soon.
Jessica Gavin says
Whoo-hoo! So happy that your family enjoyed the wing recipe.
Phyllis Cypes says
I have followed your directions but am still unable to print your recipes. Until recently I have had no trouble but something happened in just a few weeks ago and all I get when I print your recipes is a blank paper.
Thank you for responding.
Phyllis Cypes