BBQ Wings
BBQ chicken wings — baked until crispy then tossed in sticky-sweet BBQ sauce. The party classic. Best with celery sticks and ranch or blue cheese.
Prep Time
16 min
Cook Time
21 min
Servings
6
Calories
467 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Wings1 ½
- BBQ Sauce4 ½ tbsp
- Salt1 ½ tsp
- Black Pepper¾ tsp
- Cooking Oil1 ½
- Garlic4 ½ cloves
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Wings1.5
- BBQ Sauce4.5 tbsp
- Salt1.5 tsp
- Black Pepper0.75 tsp
- Cooking Oil1.5
- Garlic4.5 cloves
Instructions
- 1
Pat 2 lb of chicken wings (split into drumettes and flats) very dry. Toss with 2 tablespoons baking powder and 1 teaspoon salt.
- 2
Place on a wire rack over a foil-lined baking sheet. Refrigerate uncovered at least 1 hour, ideally overnight (dries skin for crispness).
- 3
Heat oven to 450°F (230°C). Bake wings 40-50 minutes, flipping halfway, until deeply golden brown and crispy.
- 4
Make the BBQ sauce: in a saucepan, combine ¾ cup ketchup, ¼ cup brown sugar, 2 tablespoons apple cider vinegar, 2 tablespoons Worcestershire, 1 tablespoon Dijon, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt. Simmer 5 minutes. Or use store-bought.
- 5
Toss the hot crispy wings in the BBQ sauce in a large bowl until thoroughly coated.
- 6
Return to the oven (sauced) for 5 more minutes to caramelize the sauce on the wings. Serve immediately with celery sticks and ranch or blue cheese dressing.
Watch how to make BBQ Wings
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Baking powder + air-dry. The combination is what gives oven wings the crispy texture of fried.
- 2.450°F is essential. Lower temperatures give pale soft wings.
- 3.Sauce after baking, not before. Sauce burns at 450°F. Crisp first, sauce after.
- 4.Caramelize the sauce. The 5-minute post-sauce bake creates the sticky glaze.
🔬 Why It Works
BBQ wings succeed when the wings are first baked crispy (using baking powder + air-dry technique) and then sauced (avoids the sugar burning during long baking). The final post-sauce bake caramelizes the BBQ glaze onto the wings for that sticky-charred restaurant texture.
Frequently Asked Questions
Best store-bought BBQ?▾
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