Oven-Baked BBQ Chicken Wings with Sticky Glaze

BBQ Chicken Wings

These oven-baked BBQ wings have browned skin beneath a thick, glossy glaze. The bone-in flats and drumettes bake unsauced first, giving the skin time to brown before the sugary sauce goes on. A short finishing bake makes the sauce sticky and lightly caramelized; a little sauce reserved in a clean bowl adds shine just before serving. The finished wings are generously sauced rather than dry-crisp, with sliced green onions on top.

Prep: 15 minutes | Cook: about 45–53 minutes | Total: about 1 hour to 1 hour 10 minutes | Servings: 4 appetizer servings

Ingredients for BBQ Chicken Wings

• 2 pounds thawed, bone-in chicken wing flats and drumettes (900g)
• 2 teaspoons aluminum-free baking powder, not baking soda
• 3/4 teaspoon fine salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3/4 cup thick barbecue sauce (180g), divided
• 2 green onions, thinly sliced

Use a thick barbecue sauce that will cling to the wings; a thin sauce may run off. For heat, add an optional pinch of cayenne to the dry seasoning. If you omit the baking powder, dry and space the wings carefully, but expect less crisping before they are glazed.

How to Bake BBQ Chicken Wings

1. Prepare the oven and pan: Fully preheat the oven to 425°F (220°C). Line a rimmed baking sheet and set a lightly greased, oven-safe wire rack over it.
2. Dry and season: Pat the wings thoroughly dry with paper towels. Toss with the baking powder, salt, smoked paprika, garlic powder, and black pepper until evenly coated. Arrange in a single layer on the rack, leaving space between pieces. Use a second pan and rack if needed rather than crowding them.
3. Bake until browned: Bake uncovered for about 40–45 minutes, flipping halfway through. Start checking around 35 minutes. Before adding sauce, the skin should be browned and the thickest meaty parts should reach at least 165°F (75°C) on an instant-read thermometer, without touching bone. Larger wings may need more unsauced baking time.
4. Glaze briefly: Before any sauce touches the chicken, reserve 1/4 cup in a clean bowl. Brush the wings with the remaining 1/2 cup and return them to the oven for 5–8 minutes. Watch closely: the glaze should be glossy and tacky, with a few darker caramelized spots. Remove the wings promptly if the sauce begins to blacken.
5. Finish and serve: Let the wings stand for about 3 minutes, then toss lightly with the reserved clean sauce. Pile them in a shallow serving pan and scatter the green onions over the top.

How to Keep BBQ Wings from Getting Soggy

Dry wings and space them on a rack so hot air can circulate and the skin can brown. If they still look pale near the end of the initial bake, give them more time before glazing. Once coated with sauce, the skin will be sticky rather than as crisp as an unsauced wing.

When to Add the BBQ Sauce

Wait until the wings are browned and cooked through before brushing on the sauce. Its sugar can burn during a long bake, so the finishing stage is brief. Keep the sauce reserved for the final toss separate from any brush, spoon, or bowl used on the chicken.

For a tangier wing flavor, try these oven-baked Buffalo chicken wings.

Storing and Reheating Leftovers

Refrigerate leftover wings in an airtight container for up to 3–4 days. Reheat them in the oven until hot throughout and the sauce is sticky again. Microwaving will soften the skin further.

Nutrition

Approximate per appetizer serving (1/4 of the recipe): 360 calories, 24g protein, 19g fat, and 22g carbohydrates. Approximate per 100g of edible wings and sauce: 225 calories, 15g protein, 12g fat, and 14g carbohydrates. Values are estimates; the amount of edible meat on the wings and the barbecue sauce used will affect the totals.