BBQ Chicken Wings: Oven-Baked Crispy Wings
These bbq chicken wings are a classic American appetizer. You get a contrast between a crisp exterior and tender meat, all coated in a thick, smokey glaze. The combination of apple cider vinegar and dark brown sugar creates a balanced savoury and sweet profile. Serve these with celery sticks and carrot ribbons to add a fresh crunch to the plate.
Pat the wings dry with paper towels before seasoning to remove excess moisture. This ensures the skin crisps up in the 220°C (425°F) heat rather than steaming. Let the wings rest on the rack for 5 minutes after baking. This allows the juices to redistribute so the meat stays moist inside. If you skip the rest, the juices run out and the meat becomes dry.
BBQ Chicken Wings: Oven-Baked Crispy Wings
Recipe cardIngredients
Instructions
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Dry the wings
Pat the wings dry with paper towels to remove excess moisture. You must do this to ensure the skin crisps up in the oven.
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Apply the seasoning
Whisk the baking powder, salt, pepper, smoked paprika, and mustard powder in a bowl. Toss the wings in the mix until evenly coated. Arrange them skin-side up on a wire rack over a baking sheet.
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Bake the chicken
Preheat your oven to 220°C (425°F). Bake the wings for 20 minutes. Flip them with tongs and bake for another 10-15 minutes until the skin is golden and the meat reaches 74°C (165°F).
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Simmer the sauce
Combine the ketchup, vinegar, maple syrup, brown sugar, liquid smoke, Worcestershire, garlic powder, and onion powder in a saucepan over low heat. Stir occasionally for 5 minutes until the sauce thickens slightly.
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Rest the meat
Remove the wings from the oven. Let them rest on the rack for 5 minutes. This allows the juices to redistribute so the meat stays moist.
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Glaze and serve
Toss the hot wings in the prepared BBQ sauce until each piece is evenly glazed. Serve immediately with celery sticks, carrot ribbons, and a dip.
Check the internal temperature with a meat thermometer to avoid overcooking. If the wings look golden but the centre remains under 74°C (165°F), the meat will be unsafe and chewy. Continue baking in 5 minute increments until the target temperature is reached.
Getting the texture right
Pat the wings dry with paper towels to remove excess moisture. This ensures the skin crisps up in the oven. Use a wire rack over a baking sheet to allow heat to circulate around the meat. Rest the wings for 5 minutes after baking to help the juices redistribute.
Storing and reheating
Keep leftover wings at room temperature for no more than 2 hours. Store cooked wings in a freezer-safe container for up to 2 months. Thaw them in the refrigerator overnight. Reheat in an oven at 175°C (350°F) for 10–12 minutes to restore the texture.
Nutrition per serving
- Calories
- 480
- Protein
- 28.5 g
- Carbs
- 22.0 g
- Fat
- 26.2 g
- Fiber
- 1.2 g
- Sugar
- 18.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Do you put barbecue sauce on wings before or after cooking?
Apply the sauce after cooking. Toss the hot wings in the glaze once they have rested for 5 minutes. This prevents the sugars in the maple syrup and brown sugar from burning in the 220°C (425°F) oven.
What is the best way to barbecue chicken wings?
Bake them on a wire rack at 220°C (425°F) for a total of 30–35 minutes. This method ensures the skin is golden and crispy. Alternatively, grill them over medium-heat charcoal for 20–25 minutes for a traditional smokey flavour.
How do you make BBQ chicken wings?
Coat wings in a dry rub of baking powder and spices, then bake until they reach 74°C (165°F). Simmer a sauce of ketchup, vinegar, and sweeteners for 5 minutes. Toss the cooked wings in the sauce until they are evenly glazed.
