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Orgo-Life the new way to the future Advertising by AdpathwayBBQ Chicken Wings are the ultimate finger food, baked until crispy and then coated in a sticky barbecue glaze with a kick of heat. Perfect for parties or easy dinners, these oven-baked BBQ chicken wings deliver big flavor with minimal effort.
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Holly’s Recipe Highlights: BBQ Chicken Wings
- Flavor: Sweet, smoky BBQ sauce blends with savory garlic and a touch of sriracha heat for a bold, tangy flavor with just the right amount of kick.
- Time-Saving Tip: Use split wings with the tips removed to skip trimming and save time.
- Serving Suggestions: Serve with a homemade ranch dressing or blue cheese dressing and classic sides like celery sticks or carrots for a pub-like feel.
Total Time: 55 Minutes Servings: 4 Cooking Method: Baked
Ingredient Notes for BBQ Chicken Wings
- Chicken Wings: Chicken wings are best when split, with the tips removed for even cooking. They should be patted very dry before seasoning to prevent them from steaming in the oven.
- Flour: All-purpose flour helps create a light coating on the wings, allowing the sauce to stick nicely to the wings instead of slipping off.
- Baking Powder: Baking powder helps dry out the skin and promotes crisping in the oven; be sure to use baking powder, not baking soda, which can leave a bitter taste.
- BBQ Sauce: Barbecue sauce adds the main flavor to the wings, so use your favorite bottled variety or try my homemade bbq sauce to control the flavor.
- Sriracha: This adds gentle heat and balances the sweetness of the BBQ sauce. Add a little more or a little less to make the wings mild or extra spicy.
How to Make BBQ Wings
- Pat the wings very dry. Toss with flour, baking powder, salt, and pepper.
- Bake, flipping once (full recipe below).
- Mix together the sauce ingredients and toss with the baked wings.
- Return them to the pan, and bake again. Broil briefly for extra caramelized edges.
- Pat Dry: Pat the wings dry so they crisp instead of steaming, and the seasonings can stick to the wings.
- For Better Browning: Spread wings in a single layer with space between them.
- Use Non-Stick Foil or Parchment: BBQ sauce is sticky and can bake onto the pan, so using non-stick foil or parchment makes cleanup quick and easy.
- Sauce After Baking: Do not sauce the wings too early. Bake them first, then add the sauce so the coating has time to set and caramelize without burning.
- Broil at the End: Broil for just a minute or two, watching closely so the sugar in the sauce does not burn.
Storage and Leftovers
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: To freeze, cool the cooked wings completely, then freeze in a single layer before transferring to a freezer bag or container. Freeze for up to 3 months.
- Reheating: If frozen, thaw overnight in the refrigerator, then reheat in the oven at 375°F or in the air fryer until heated through and the sauce is sticky again.
Game Day Finger Foods
Did you enjoy this BBQ Chicken Wings Recipe? Leave a comment and rating below.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- ▢ 2 pounds chicken wings split and tips removed
- ▢ 1 ½ tablespoons all-purpose flour
- ▢ 2 teaspoons baking powder
- ▢ salt and black pepper to taste
Sauce
- ▢ ⅔ cup barbecue sauce
- ▢ ½ tablespoon sriracha
- ▢ 2 cloves garlic minced
Preheat oven to 425°F.
Line a large baking pan with non-stick foil.
Pat wings dry with a paper towel. Toss with flour, baking powder, salt, & pepper.
Place wings on prepared pan and bake 15 minutes. Flip and bake for an additional 15 minutes.
Meanwhile, combine BBQ sauce, sriracha, & garlic in a small bowl. Set aside.
Remove wings from the oven and turn the oven up to 450°F.
Toss wings with BBQ sauce mixture and place back on the baking sheet. Bake 10 to 15 minutes or until sauce is thickened and browned. Broil 1 to 2 minutes.
Air Fryer Directions
Toss them with a touch of oil, salt & pepper. No flour or baking powder is needed.
- Preheat air fryer to 400°F.
- Cook wings in a single layer for 19 minutes, turning after 10 minutes.
- Toss with the sauce and cook an additional 2-3 minutes.
On The Grill
Like air fryer wings, grilled wings do not need flour or baking powder.
- Preheat the grill to medium heat (350°F).
- Place seasoned and oiled wings on the grill and cook for about 20 to 22 minutes, flipping occasionally.
- Wings can be basted with sauce during the last 2 to 3 minutes.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Calories: 368 | Carbohydrates: 23g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 624mg | Potassium: 515mg | Fiber: 1g | Sugar: 16g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Party Food, Snack
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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