Oven-Baked BBQ Chicken Wings
1 h
|
easy
|
clean eating,
high-protein,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 45 min | 1 h |
Introduction
These oven-baked BBQ chicken wings come out crispy on the outside and juicy inside, without the mess of deep-frying.
They’re tossed in a sticky honey barbecue glaze that’s sweet, smoky, and perfect for licking off your fingers.
Serve these wings with crunchy celery and carrot sticks for game day, casual parties, or an easy weeknight comfort dinner.
Ingredients (4 servings)
Ingredients for the Wings
Ingredients for the BBQ Glaze
Ingredients for Serving
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Oven-Baked BBQ Chicken Wings
-
Preheat the oven and prep the pan
Preheat your oven to 425°F with a rack in the upper third position.
Line a large rimmed baking sheet with foil and set a wire rack on top.
Spray the rack lightly with cooking spray so the wings release easily after baking.
-
Dry the wings very well
Use paper towels to pat the chicken wings completely dry on all sides.
The drier the skin, the crispier your wings will get in the oven.
-
Season the wings
In a large bowl, whisk together the baking powder, salt, black pepper, garlic powder, and smoked paprika.
Add the dried wings and toss until every piece is evenly coated in the seasoning.
Arrange the wings on the rack in a single layer with a little space between pieces.
-
Bake the wings until crisp
Bake for 25 minutes, then carefully flip each wing using tongs.
Continue baking for 15 to 20 minutes, until deep golden and very crisp.
For extra crispness, bake a few more minutes or broil briefly, watching closely to avoid burning.
-
Make the BBQ glaze
While the wings bake, stir together the barbecue sauce, honey, and melted butter in a small saucepan.
Warm over low heat just until the mixture is smooth and slightly thickened, then turn off the heat.
-
Glaze the baked wings
Transfer the hot wings to a clean bowl and pour the warm BBQ glaze over them.
Toss gently with tongs until every wing is glossy and well coated.
If you like stickier wings, return them to the rack and bake 5 more minutes.
-
Serve with veggies and extra sauce
Arrange the glazed wings on a platter with celery sticks, carrot sticks, and extra barbecue sauce for dipping.
Serve hot so the skin stays crisp and the glaze stays slightly tacky.
Substitutions
- Honey -> brown sugar
- Swap the honey for packed light brown sugar in the glaze, using the same amount by volume. The sauce will taste a little deeper and more caramel-like, and it will still cling nicely to the wings.
- Butter -> neutral oil
- Replace the butter in the glaze with a neutral oil like canola or avocado oil. You lose the buttery richness, but the wings still taste glossy, sticky, and full of barbecue flavor.
- Barbecue sauce -> spicy barbecue sauce
- Use your favorite spicy barbecue sauce instead of a mild one if you want more heat. The sugar and butter mellow the sharp edges, so you get a balanced, sweet-hot glaze.
Tips
- Use aluminum-free baking powder
- Choose aluminum-free baking powder so the wings stay crisp without any slightly metallic aftertaste. Regular baking powder works, but aluminum-free gives cleaner flavor.
- Space the wings out
- Leave a little space between each wing on the rack so the hot air can circulate. Crowded wings steam instead of roast, and you lose that crackly skin.
- Let the wings rest briefly
- After baking, let the wings rest for 3 to 5 minutes before tossing with glaze. This helps the surface dry slightly so the sauce adheres instead of sliding off.
- Adjust the oven rack for broiling
- If you broil at the end, move the rack a bit lower than usual. The wings still brown beautifully, but you reduce the risk of burning the sugary glaze.
- Keep some wings unglazed
- For a crowd, leave a few wings plain and serve the glaze on the side. This keeps one batch very crisp and lets everyone sauce their own to taste.
Nutrition Facts *
| Energy | 654 | kcal |
|---|---|---|
| Protein | 47 | g |
| Total Fat | 35 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my wings come out pale and not crispy?
- Most often the wings were not dry enough, the oven was not hot enough, or the pan was crowded. Next time, pat the wings very dry, use a wire rack, and make sure the oven is fully preheated to 425°F.
- Can I use frozen wings for this recipe?
- You can start with frozen wings, but they must be completely thawed before seasoning. Thaw them overnight in the fridge, then pat very dry so the baking powder mixture sticks and the skin crisps.
- How can I make these wings less sweet?
- Cut the honey in half and use a tangy barbecue sauce with less sugar. You can also add a splash of apple cider vinegar to the glaze for more bite.
- Can I make the wings ahead for a party?
- Bake the wings until crisp, cool them, and refrigerate for up to one day. Reheat on a rack at 400°F until hot and crisp again, then toss with the warm glaze right before serving.
Serving Suggestions
These oven-baked BBQ chicken wings are wonderful with cold beer, sparkling water, or a crisp coleslaw on the side.
For a fun twist, try brushing half the batch with honey-mustard sauce or a smoky chipotle barbecue sauce.
Leftover wings also taste great diced over salads or tucked into quesadillas for an easy next-day lunch.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
