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 mouthwatering wings ready in less than an hour.
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These oven-baked bbq chicken wings will hook you! Once you take that first flavorful 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, Baked BBQ Chicken Breast, Slow Cooker Drumsticks, and Spicy Butterflied Legs.
- Chicken wings: You can use pre-cut (party) wings or whole wings, which you can cut at the joint into drumettes and flats (See Expert Tips).
- Baking powder: When sprinkled on the wings, the baking powder helps create a crispy and golden texture. It also facilitates browning and moisture absorption during the baking process.
- Seasoning: Fine sea salt or kosher salt and ground black pepper.
- BBQ sauce: The sauce serves as a glaze for the chicken, making it sticky, glossy, and slightly caramelized. Its sweet and tangy flavor makes it a perfect accompaniment for the tender and crispy wings.
- You can use homemade or store-bought bbq sauce (your favorite bbq sauce; I prefer something that’s not overly smokey).
How to make BBQ chicken wings in the oven?
- Cut the wings into sections if they are whole, keeping the wingettes (or flats) and drumettes while discarding the wing tip.
- Season: Dry them well with a paper towel to remove the excess moisture, place them in a large bowl, and toss the wings 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.
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: If you have one, it is recommended to use it. It allows hot air to circulate around the wings, promoting even browning and crispiness.
- However, if you don't have a baking rack, you can do without it. Just remember to flip the wings halfway through the cooking time to ensure even cooking and browning.
Sauce coating: When tossing the wings in BBQ sauce after baking, ensure they are well coated but not excessively drenched. You want the sauce to cling to the wings, not overpower them.
- For extra saucy wings, you can serve more of your favorite barbecue sauce on the side.
Baking powder is used to help achieve crispy skin on the chicken wings when baking. It promotes browning and aids in moisture absorption during the cooking process.
They can vary depending on your oven and the size of your wings. 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).
Sure! While BBQ sauce is popular, you can experiment with various sauces like teriyaki, honey garlic, soy sauce honey, sweet chili, hot sauce, or another favorite sauce.
For appetizer portions: You can typically serve 4 to 6 people with 2 pounds.
For a main dish: If they are served as the main course, it can serve 2 to 4 people.
How to store and reheat leftovers?
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.
What to serve with barbecue wings?
- Classic side salads that complement the richness of the wings. Make a green salad with mixed greens, cherry tomatoes, cucumber, and a tangy vinaigrette or yogurt dressing.
- Corn on the Cob: Grilled or boiled corn on the cob with butter and seasoning is a fantastic summery side dish that goes perfectly with BBQ flavors.
- Potatoes: Regular fries, air fryer sweet potato fries, sweet potato slices, or oven-baked potato wedges.
- Macaroni and cheese are always great with wings. Try our Romanian Mac and Cheese, for instance. Or this excellent Mac and Cheese without Flour Recipe.
- Garlic bread or cheese bread: Serve warm, buttery/cheesy bread on the side.
More wing recipes
Baked BBQ Chicken Wings
- Baking sheet
- Wire rack optional
- 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, Note 3
- 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/ 1 kg chicken wings + 1 teaspoon salt + ¾ teaspoon pepper + 2 teaspoon 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 cup bbq sauce
- Bake again: Return the wings to the baking sheet and bake them for another 7 minutes or until they are sticky and glossy.
- 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.