I love classic Buffalo wings as much as anyone else, but I have to say these BBQ wings have taken my wing-eating experience to the next level. These juicy, oven-baked wings are double-coated in smoky seasoning, baked, slathered in barbecue sauce, and baked again. The double baking helps keep the skin crispy and gives the wings the ultimate flavor.
5-Star Reviews
“These chicken wings are THE best, I have searched for years to get what I want, this recipe is IT, thank you thank you thank you!” -Carole
The Best BBQ Chicken Wings
If you love classic Buffalo wings as much as I do, this recipe is a keeper. Double coating and double baking are the keys to these wings’ success. Double coating means every inch is covered in finger-licking good seasoning, and double baking means they turn out perfectly crispy. You really can’t ask for anything more in a chicken wing—the perfect combination of flavor and texture.
This is a great recipe to use as a base for chicken wings and barbecue sauces. I find the smoked paprika pairs well with any kind of BBQ sauce, from Carolina Gold to Alabama White. If you’re looking for a touch of spice, toss the wings in this Korean BBQ sauce. You could even toss them in Buffalo sauce for more smoky heat!
BBQ Chicken Wings Recipe
Equipment
- Baking Sheet
Ingredients
- ⅓ cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 pounds chicken drumettes and wingettes* (approx. 20 pieces)
- 1 cup BBQ sauce (click for recipe!)
Instructions
- Preheat the oven to 425°F. For the evenest cooking, line a baking sheet with aluminum foil then set a wire rack on the baking sheet. Lightly spray the whole thing with nonstick cooking spray.
- Combine the dry ingredients in a small bowl and stir together.⅓ cup all-purpose flour, 2 teaspoons baking powder, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon kosher salt
- Toss the wings in a large bowl and season with half of the seasoning mix, stirring to coat well. Sprinkle in the remaining seasoning mix and stir again, making sure to cover completely.2 pounds chicken drumettes and wingettes*
- Arrange the wings on the prepared sheet pan in an even layer. Bake for 30 minutes, flip the wings, and bake for another 15 minutes.
- Remove the wings from the oven and increase the temp to 500°F.
- Transfer the wings to a large bowl and toss them with the BBQ sauce. Place them back on the baking sheet and bake for 5-7 minutes until the BBQ sauce has thickened and browned. Serve and enjoy.1 cup BBQ sauce
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make BBQ Wings Step by Step
Prepare the Seasoning: In a small bowl, combine ⅓ cup all-purpose flour, 2 teaspoons baking powder, 2 teaspoons smoked paprika,1 teaspoon garlic powder,1 teaspoon chili powder, and 1 teaspoon kosher salt.
Coat the Chicken: Place the wings in a large bowl. Add half the seasoning mix and stir well until the spices are evenly distributed. Add the remaining seasoning mix and stir again making sure to fully cover the wing. Two additions of the seasoning mix help to evenly coat the wings with all the yummy spices.
Bake the Wings: For the evenest cooking, line a baking sheet with aluminum foil then set a wire rack on the baking sheet. Lightly spray the whole thing with nonstick cooking spray.
Arrange the wings on the prepared sheet pan in an even layer without any overcrowding. You want each wing to sit directly on the pan so it cooks up crisply. Bake for 30 minutes, flip the wings, and bake for another 15 minutes.
Increase the Oven Temperature: Remove the wings from the oven and increase the temperature to 500°F.
Toss the Wings in BBQ Sauce: Place the wings in a large bowl and toss them with the BBQ sauce. Arrange them back on the baking sheet and bake for 5-7 minutes until the BBQ sauce has thickened and browned.
Serve and enjoy.
How to Store and Reheat
Store leftover baked BBQ wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 15 minutes, or until 165°F internally.
To freeze BBQ chicken wings, I like to place them in a single layer on a baking sheet until solid and then transfer them to a Ziplock bag for up to 3 months. Thaw wings overnight in the refrigerator before reheating.
Prepare the wings up to 3 days before you want to serve them.
Serving Suggestions
I love to serve wings the classic way with a side of ranch or blue cheese along with celery and carrot sticks. That’s how you’ll find them served in restaurants. It’s a simple way to serve them at home parties too. We also love to eat these wings with BBQ classics like BBQ baked beans or coleslaw.
These chicken wings are THE best, I have searched for years to get what I want, this recipe is IT, thank you thank you thank you ( sorry I didn’t take a photo as I was in too much of a hurry to eat them