These oven-baked BBQ Wings are so tangy and delicious, they had everyone in the studio licking their fingers and reaching for seconds! If you’ve never made BBQ Chicken Wings in the oven, it’s ridiculously simple to do and super-economical. This recipe for BBQ Wings is an excellent choice for a casual weeknight meal and because it’s easy to double or triple, it’s even more fabulous for a party! (I mean, is it even a party without chicken wings?)
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Sweet and Sticky BBQ Wings
If you’ve never had BBQ Chicken Wings, get ready for a treat! In this recipe, chicken wings are seasoned with several spices, plus a little baking powder, salt, and corn starch to pull out moisture and make the skin shatteringly crisp. Then I coat them in BBQ Sauce, and bake until the sauce caramelizes. By the end of baking, the sauce’s flavors are concentrated and the crispy skin is lightly sticky to the touch, so you have to lick your fingers clean! (Which some people think is rude, but I consider the highest of praise.)
BBQ Wings
Servings 6 2-wing servingsIngredients
- 2 lbs chicken wings ($6.49*)
- 2 tsp salt ($0.06)
- 2 tsp baking powder ($0.04)
- 2 tsp cornstarch ($0.02)
- 1 tsp garlic powder ($0.10)
- 1 tsp smoked paprika ($0.10)
- ½ tsp onion powder ($0.05)
- ¼ tsp black pepper (freshly cracked, $0.02)
- ½ cup BBQ Sauce ($0.58**)
Instructions
- Pat the chicken wings dry with a paper towel and place them in a large mixing bowl. Mix the salt and baking powder. Toss the dried chicken wings in this mixture until evenly coated.
- Line a sheet pan with parchment paper, then top it with a sheet pan rack. Place the wings on the sheet pan rack and refrigerate for at least an hour and up to 8 hours.
- Place an oven rack in the center of your oven and preheat the oven to 300°F. Remove the wings from the fridge and pat them dry a second time. Place them in a large mixing bowl. Mix the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper.*** Toss the wings in this mixture.
- Clean the sheet pan rack and set it over the sheet pan. Arrange the wings in a single layer, ensuring they aren't on top of each other so they cook evenly. Bake the wings for 12 minutes. Flip the wings over and bake for an additional 12 minutes. Remove the wings from the oven and raise the temperature to 450°F.
- Remove the wings from the sheet pan rack and clean the sheet pan rack. Add 1/4 cup of the BBQ Sauce to a large mixing bowl and toss half of the wings in it. Place the sauced wings on the clean sheet pan rack. Toss the remaining 1/4 cup sauce with the last of the wings and place on the rack.
- Place the BBQ Wings in the 450°F oven for 10 to 12 minutes until the sauce has become glossy and dark, with char spots.
- Once the wings have started to develop some charring and have reached an internal temperature of 165°F, pull them from the oven. Serve with your favorite sauces and don't be shy about licking your fingers clean!
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Equipment
- Enamelware Sheet Pan
- Wire Cooling Racks
- Parchment Paper
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make BBQ Wings Step-by-Step Photos
Coat the wings: Pat 2 lbs. of chicken wings dry with a paper towel and place them in a large mixing bowl. Mix 2 tsp of salt with 2 tsp of baking powder. Toss the dried chicken wings in this mixture until evenly coated.
Line a sheet pan with parchment paper and then top it with a sheet pan rack. Place the wings on the sheet pan rack and refrigerate for at least an hour and up to 8 hours.
Season the wings: Place an oven rack in the center of your oven and preheat the oven to 300°F. Remove the wings from the fridge and pat them dry a second time. Place them in a large mixing bowl. Mix 2 tsp cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp onion powder, and ¼ tsp black pepper. Toss the wings in this mixture until thoroughly coated.
Bake: Clean the sheet pan rack and set it over the sheet pan. Arrange the wings in a single layer, ensuring they aren’t on top of each other so they cook evenly. Bake the wings for 12 minutes. Flip the wings over and bake for an additional 12 minutes. Remove the wings from the oven and raise the temperature of the oven to 450°F.
Add the sauce: Remove the wings from the sheet pan rack and clean the sheet pan rack. Add 1/4 cup BBQ Sauce to a large mixing bowl and toss half the wings in it. Place the sauced wings on the sheet pan rack. Repeat with the remaining BBQ sauce and wings.
Bake for a second time: Place the BBQ Wings in the 450°F oven for 10 minutes until the sauce has become glossy and dark, with char spots.
Once the wings have started to develop some charring, use a meat thermometer to make sure they have an internal temperature of 165°F before pulling them from the oven. Serve with your favorite sauces and don’t be shy about licking your fingers clean!
What To Serve With BBQ Chicken Wings
BBQ Chicken Wings are a whole vibe! I love them with a creamy homemade mac and cheese or a crunchy scoop of creamy coleslaw (both offer GREAT balance to the smoky, savory wings!) For something a little different, try them with crispy tostones (fried green plantains)…I’m all about switching things up and pairing old favorites with something new. I also prefer serving my wings hot, but you can def serve them cold. Just don’t skip serving them with sauces! My faves are ranch dressing and a sweet honey mustard.
Storage & Reheating
Let the wings cool and then store them in an airtight container. You can keep them in the fridge for up to three days or in the freezer for up to 3 months. To reheat, thaw frozen wings in the fridge overnight, preheat your oven to 350°F, and bake uncovered on a rack until steaming.
I loved these wings. However, I feel they are too salty. Next time I will start the first process with less salt.
it was straightforward to make