Oven-Baked BBQ Chicken Wings

You do not need a deep fryer to get wings with shatteringly crisp skin. A hot oven, a light dusting of baking powder and a wire rack do the heavy lifting, rendering the fat and crisping the skin while the meat stays juicy underneath.

Once they are golden, a quick toss in smoky barbecue sauce and a final blast of heat turns them sticky and glossy. They are the centrepiece of game day, but honestly good enough for any night you want to eat with your hands.

Why You’ll Love This Recipe

• Crispy skin without the oil and mess of frying.
• Mostly hands-off — the oven does the work.
• A crowd-pleaser for parties, game day or a casual dinner.
• Easy to make as mild or as fiery as you like.

Ingredients You’ll Need

• 2½ lb chicken wings, split into flats and drumettes — Buy them pre-split or divide them yourself at the joints.
• 1 tbsp baking powder — Aluminium-free; it dries the skin so it crisps. Do not swap for baking soda.
• 1 tsp garlic powder — Savoury depth in the dry rub.
• 1 tsp smoked paprika — Echoes the smokiness of the barbecue glaze.
• ¾ cup barbecue sauce — Use your favourite; a thicker sauce clings best.
• 1 tbsp honey — Helps the glaze caramelise in the final bake.
• Salt and black pepper, to taste — Season the wings with the dry rub.

How to Make It

1. Heat the oven to 425°F (220°C) and set a wire rack over a foil-lined baking sheet.
2. Pat the wings very dry. Toss them with the baking powder, garlic powder, smoked paprika, salt and pepper until evenly coated.
3. Arrange the wings in a single layer on the rack, not touching. Bake for 40–45 minutes, turning once halfway, until deeply golden and crisp.
4. Meanwhile, stir together the barbecue sauce and honey.
5. Toss the baked wings in half the sauce until coated, return them to the rack, and bake for another 5–7 minutes until sticky and glossy.
6. Serve hot with the remaining sauce on the side for dipping.

Cooking Tips

Serving Suggestions

Pile them up with celery and carrot sticks and a bowl of blue cheese or ranch for dipping. They are made for sharing, alongside coleslaw, cornbread or a crisp green salad for a casual spread.

Storage & Reheating

Store cooled wings in an airtight container in the fridge for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes rather than the microwave, which softens the skin. Baked, unsauced wings freeze well for up to 2 months.