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How to Make BBQ Chicken Wings in the Oven: Crispy, Saucy, and Ridiculously Easy

These oven-baked BBQ chicken wings come out crisp around the edges, juicy in the middle, and coated in a thick, glossy layer of barbecue sauce. The trick is to dry the wings thoroughly, give them room to roast, and add the sauce only after the skin has crisped.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

BBQ Chicken Wings
  • 3 lb chicken wings split into flats and drumettes; fully thawed
  • 1 tbsp aluminum-free baking powder not baking soda
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 3/4 cup barbecue sauce use a thick sauce you enjoy

Equipment

  • 2 rimmed baking sheets
  • Wire cooling racks
  • Aluminum foil or parchment paper
  • Large mixing bowl
  • Tongs
  • Instant-read meat thermometer

Method
 

Prep the Wings
  1. Preheat the oven to 425°F. Line two rimmed baking sheets with foil or parchment and set wire racks on top. Pat the chicken wings extremely dry with paper towels, especially in the folds of the skin.
  2. In a large bowl, combine the baking powder, kosher salt, smoked paprika, garlic powder, onion powder, and black pepper. Add the dry wings and toss until they are evenly coated.
  3. Arrange the wings in a single layer on the racks with a little space between each one. Do not crowd the pans; the hot air needs room to circulate so the wings roast instead of steam.
Bake Until Crisp
  1. Bake for 20 minutes. Rotate the pans from front to back and, if using two oven racks, swap their positions. Continue baking for 20 to 25 minutes, until the skin is deep golden, dry-looking, and crisp and the thickest wings register at least 165°F.
Sauce and Finish
  1. Transfer the crisp wings to a clean large bowl and toss with the barbecue sauce until evenly coated. Return the sauced wings to the racks in a single layer.
  2. Bake for another 5 to 7 minutes, just until the sauce looks thick, glossy, sticky, and lightly caramelized around the edges. Serve hot.

Nutrition

Calories: 385kcalCarbohydrates: 18gProtein: 27gFat: 23gSaturated Fat: 6gCholesterol: 128mgSodium: 980mgPotassium: 295mgFiber: 0.4gSugar: 16gVitamin A: 370IUVitamin C: 1mgCalcium: 62mgIron: 2mg

Notes

Maria's Notes

  • Pat the wings extremely dry before seasoning. Surface moisture is the fastest way to lose crispness.
  • Leave visible space between the wings. If the pan looks crowded, divide them between two pans so they roast instead of steam.
  • Use baking powder, not baking soda. A light coating helps the skin brown and crisp without adding a heavy breading.
  • Do not add the BBQ sauce at the beginning. Bake the wings crisp first so the sugars in the sauce do not burn before the chicken is ready.
  • Use the timer as a guide and watch the skin. The wings are ready for sauce when they look deep golden, dry, and crisp around the edges.
  • After saucing, give the wings only a few more minutes in the oven. Pull them when the coating turns glossy, sticky, and lightly caramelized.

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