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Oven-Baked BBQ Chicken Wings

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Crispy, sticky, and full of sweet-smoky flavor, these oven-baked BBQ chicken wings are perfect for game day or any time you want a crowd-pleasing snack.

Ingredients

Scale
  • 2.5 to 3 lb chicken wings, split at the joints, tips removed
  • 1.5 tbsp aluminum-free baking powder (or 1.5 tbsp cornstarch for gluten-free)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder or cayenne (optional, for heat)
  • 1 tbsp olive oil
  • 3/4 cup BBQ sauce (your favorite)
  • 1 tbsp honey or brown sugar (optional, for extra gloss and sweetness)
  • 1 tsp apple cider vinegar (for brightness)
  • 1 tsp hot sauce (optional)
  • Sliced green onions or sesame seeds (optional, for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil for easy cleanup. Set a wire rack on top and lightly oil it.
  2. Pat the wings very dry with paper towels.
  3. In a large bowl, mix baking powder (or cornstarch), salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder if using.
  4. Toss the wings with olive oil, then add the spice mix and coat evenly. Arrange wings on the rack, skin side up, leaving space between pieces.
  5. Bake for 20 minutes, then flip the wings. Bake another 20 minutes until the skin looks browned and starting to crisp.
  6. While wings bake, simmer BBQ sauce with honey (or brown sugar), vinegar, and hot sauce (if using) for 3–4 minutes. When wings reach about 185–200°F and are nicely browned, brush them with the warm sauce and return to the oven at 450°F (230°C) for 5–7 minutes to set and caramelize the glaze.
  7. Let wings rest 5 minutes. Garnish with green onions or sesame seeds. Serve with extra warm sauce for dipping.

Notes

Use aluminum-free baking powder to avoid a bitter taste. A wire rack helps air circulate so the skin crisps all over.

Nutrition

Find it online: https://recipesunfolded.com/best-oven-baked-bbq-chicken-wings/

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