I love a classic Buffalo wing as much as the next gal, but these BBQ wings have changed the game for me. Juicy oven-baked chicken wings are coated in a smokey seasoning mix then slathered in barbecue sauce for finger-lickin’ good flavor! I coated the wings in the seasonings twice to ensure every inch was evenly coated, then I baked them again after tossing them in BBQ sauce to ensure the skin stayed crispy. This is the ultimate bbq chicken wings recipe!
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I was honestly so surprised to learn that some of my closest friends are not fans of hot wings. I love everything spicy, so it never occurred to me that my friends would feel any differently. But as soon as they shared this devastating news, I got right to work making a recipe I knew they would love. These simply seasoned BBQ chicken wings are saucy, sticky, and so dang crispy– perfect for anyone who doesn’t love spice!
What’s in This BBQ Wings Recipe?
- Flour: All-purpose flour helps the seasonings to stick, the sauce to adhere, and the skin to crisp up in the oven.
- Baking Powder: Encourages browning to create super crispy skin!
- Spices: Smoked paprika, garlic powder, chili powder, and salt infuse the wings with so much savory and smokey flavor.
- Chicken Wings: I like a mixture of chicken wingettes (aka: flats) and drumettes.
- BBQ Sauce: I like to make homemade BBQ sauce–or this Carolina Gold BBQ Sauce. But any store-bought sauce works!
Tips for Success
- If using frozen wings, make sure to thaw them overnight in the refrigerator before baking.
- Pat the wings dry with a paper towel before coating. This will help the seasoning stick.
- Two additions of the seasoning mix helps to evenly coat the wings with all the yummy spices.
- 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.
- Remember not to overcrowd the wings on the baking sheet. The more airflow they have, the more evenly they will cook and the crispier they will be.
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.
Freeze BBQ chicken wings in a single layer on a baking sheet until solid, then transfer to a Ziplock bag for up to 3 months. Allow wings to thaw overnight in the refrigerator before reheating.
Serving Suggestions
The classic way to serve any kind of chicken wings is with a side of ranch or blue cheese and some celery sticks. That’s how you’ll often find them at restaurants, and it’s a simple way to serve them at home or parties too. We also love them with BBQ classics, like BBQ baked beans or coleslaw for a twist on a game day classic.
BBQ Chicken Wings Recipe
Equipment
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. Line a baking sheet with foil. Set aside.
- In a small bowl, stir together the flour, baking powder, smoked paprika, garlic powder, chili powder, and salt.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
- Place the wings in a large bowl. Add half of the seasoning mix and stir well until the spices are evenly distributed. Add the remaining seasoning mix and stir again.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.
- 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.1 cup BBQ sauce
Video
Becky’s Tips
- This is a great base recipe for all types of chicken wing and barbecue sauces. The smoked paprika pairs so well with any kind of BBQ sauce, from Carolina Gold to Alabama white. If you’re feeling adventurous, try them with Korean BBQ sauce. You could even toss these wings in classic Buffalo sauce for a smoky heat!
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
Mix the Seasoning: Preheat the oven to 425°F, then line a baking sheet with foil and set it aside. In a small bowl, stir together ⅓ cup of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of chili powder, and 1 teaspoon of kosher salt.
Season the Wings: Place 2 pounds of chicken wings in a large bowl. Add half of the seasoning mix and stir well until the spices are evenly distributed. Add the remaining seasoning mix and stir again.
Bake and Sauce the BBQ Wings: 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. Then remove the wings from the oven and increase the temp to 500°F. Place the wings in a large bowl and toss them with 1 cup of 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!
Nope! I started these wings with just the seasonings to help crisp up the skin, then tossed them in sauce and baked them again to create a sticky sauce.
Yes, flipping the wings helps to ensure every side crisps up.
I used an all-purpose flour coating to give the sauce something to stick to, and then I caramelized it in a super-hot oven to ensure it stuck well!
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