Make these irresistible baked BBQ chicken wings cooked in the oven. These sticky and glossy wings are incredibly delicious and will have you licking your fingers clean.
These tender, juicy, and sticky baked BBQ chicken wings are super tasty and incredibly quick and convenient to make. With just three ingredients (not counting salt and pepper), you can have these wings ready in less than an hour.
Try these amazing BBQ Turkey Wings, too.
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These oven-baked BBQ chicken wings will hook you! Once you take that first bite, there's no turning back – they are addictive!
The perfect appetizer for game night, finger food for any party, or even a satisfying main dish, these barbecue chicken wings are baked and not fried, and they are generously coated in a sweet and savory BBQ sauce.
And if you like chicken smothered in a delicious BBQ sauce, here are some more ideas: Baked BBQ Chicken Thighs, Air Fryer BBQ Chicken, Slow Cooker Drumsticks, and Spicy Butterflied Legs.
Recipe ingredients
Chicken wings: You can use pre-cut (party) wings or whole wings, which you can cut at the joint into drumettes and flats (Good to Know section).
Baking powder: When you sprinkle baking powder on the wings, it helps make them crispy and golden. It also helps them brown and absorb moisture while baking.
BBQ sauce: You can use homemade or store-bought BBQ sauce (your favorite BBQ sauce; I prefer something that’s not overly smokey).
See the recipe card for full information on ingredients and quantities.
Try more delicious wings like Korean Wings with Gochujang, Crispy Cornstarch Wings, or Spicy Baked Wings.
How to make BBQ chicken wings in the oven?
- If the wings are whole, cut them into sections, keeping the wingettes (or flats) and drumettes while discarding the wing tip.
- Season: Dry the wings well with a paper towel to remove excess moisture. Place them in a large bowl and toss them with salt, pepper, and baking powder.
- Bake: Place them on a large baking sheet lined with parchment paper in a single layer (1) and bake them in the preheated oven for 35 minutes, flipping halfway through, until the skin is golden brown and crispy (2).
- Glaze: Transfer the baked chicken wings to a bowl, pour the BBQ sauce on top, and toss them well to coat them (3).
- Place wings back on the baking sheet and bake them for 7-8 more minutes until they are sticky and glossy (4,5).
- Rest for 5 minutes and serve.
Good to know!
Divide whole chicken wings into wingettes and drumettes:
- Place the whole wing on a cutting board and locate the joint between the two parts. This is where you will make your cut.
- Firmly hold the drumette with one hand and use a knife to cut through the joint, separating the two parts. If there are wing tips, remove them (you can save the tips for making homemade chicken stock).
Oven-safe wire rack: It is recommended that you use one if you have one. It circulates hot air around the wings, promoting even browning and crispiness. But the recipe works without one, too.
Servings: You can typically serve 4 to 6 people as an appetizer. For a main dish, it serves 2 to 4 people.
Baking time and temperature
They depend on your oven. As a general guideline, bake the wings at 425°F/ 220°C for approximately 45 minutes or until the skin is golden and crisp (in this case, 35 minutes + 7 minutes coated with the sauce).
The internal temperature measured with an instant-read thermometer should be 165°F/ 74°C (the Amazon affiliate link opens in a new tab).
Store and reheat
Refrigerate leftover BBQ wings in an airtight container for 3-4 days.
Freeze leftovers for up to 3 months. Defrost them in the fridge.
Reheat in the oven at 375°F/190°C for 7-9 minutes or in the air fryer at 360°F/ 180°C for 3-4 minutes.
Baked BBQ Chicken Wings
Equipment
- Baking sheet
- Wire rack optional
Ingredients
- 2 lbs chicken wings 1 kg, Notes 1,2
- 1 teaspoon fine sea salt or kosher salt
- ¾ teaspoon ground black pepper
- 2 teaspoons baking powder
- ½ bbq sauce or as required, about 120 g, Note 3
Instructions
- Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper and place the wire rack on top (if using).
- Season wings: Pat them dry with paper towels and place them in a large bowl. Sprinkle them with salt and pepper, toss well, then sprinkle them with baking powder and toss again to coat them all over. 2 lbs chicken wings / 1 kg + 1 teaspoon fine sea salt + ¾ teaspoon ground black pepper + 2 teaspoons baking powder
- Bake: Arrange the wings on the prepared baking sheet. Bake for 35 minutes, flipping halfway through, until golden and crispy.
- Glaze: Transfer the wings to a large, clean bowl and pour the BBQ sauce on top. Toss well with the help of two spoons until the wings are thoroughly coated. ½ bbq sauce / 120 g
- Bake again: Return the wings to the baking sheet and bake them for another 7 minutes or until they are sticky and glossy.
Notes
- Wings: Use pre-cut wings or cut whole chicken wings at the joint (See Expert Tips for instructions).
- The number of servings: For appetizer portions - 4 to 6 people. For a main dish - 2 to 4 people.
- BBQ sauce: Homemade or your favorite brand. When tossing the wings in sauce, ensure they are well coated but not excessively drenched. You want the sauce to cling to the wings, not overpower them.
- Storage and reheating: Refrigerate for 3-4 days. Freeze leftovers for up to 3 months. Defrost them in the fridge. Reheat in the oven at 375°F/190°C for 7-9 minutes or in the air fryer at 360°F/ 180°C for 3-4 minutes.
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