Go Back

Baked BBQ Chicken Wings Recipe

Crispy, juicy baked BBQ chicken wings bursting with smoky, tangy flavor—no frying required! Perfect for game day, parties, or a quick weeknight dinner. Easy to prepare with pantry staples and customizable sauces for everyone’s taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Appetizer / Snack, Main Dish
Cuisine American, BBQ, Comfort Food
Servings 4 (about 24 wings)
Calories 110 kcal

Equipment

  • Rimmed baking sheet
  • Wire rack (fits over baking sheet)
  • Aluminum foil or parchment paper
  • Large mixing bowl
  • Tongs or silicone brush
  • Measuring spoons

Ingredients
  

For the Wings:

  • 2.5 lbs (about 24) chicken wings, whole or separated into flats and drumettes
  • 1 tbsp baking powder (aluminum-free)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper

For the BBQ Sauce:

  • 1 cup BBQ sauce (store-bought or homemade)
  • Optional: 1–2 tbsp honey, hot sauce, or chili flakes (to taste)

Instructions
 

  • Prep Wings: Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment and place a wire rack on top. Pat wings dry thoroughly with paper towels.
  • Season Wings: In a large bowl, toss wings with baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
  • Arrange and Bake: Place wings in a single layer on the wire rack, ensuring they don’t touch. Bake for 40–45 minutes, flipping halfway through, until skin is golden and crispy.
  • Sauce Wings: Warm BBQ sauce slightly. Transfer baked wings to a clean bowl, pour sauce over, and toss to coat evenly.
  • Optional Broil: Return sauced wings to the rack and broil on high for 2–3 minutes until the sauce bubbles and caramelizes. Watch carefully to avoid burning.
  • Serve: Plate wings with celery and carrot sticks, ranch or blue cheese dressing if desired. Enjoy hot!

Notes

  • For extra crispy skin, refrigerate seasoned wings uncovered for 2–4 hours before baking.
  • Use aluminum-free baking powder only—regular baking soda will give a bitter taste.
  • Customize your sauce with honey for sweetness or hot sauce for heat.
  • To make ahead, bake wings unsauced and store separately; toss in sauce right before serving.
  • Freeze baked, unsauced wings for up to 2 months; reheat and sauce as needed.
Keyword Baked BBQ wings, crispy chicken wings, easy chicken wings, game day recipe, healthy wings, oven baked wings