BBQ Chicken Wings

Sticky, caramelized BBQ chicken wings baked to perfection — smoky, sweet, and finger-lickingly good.

By Cressio Rinaldi

Crispy wings from the oven are possible, and the method is simpler than most people think. The secrets are a dry wing, a hot oven and a wire rack, so the hot air can reach all sides of the chicken. The rack lets the fat drip away instead of letting the wings sit in it, which is the difference between crisp skin and soggy skin.

These wings are seasoned with a quick dry rub of garlic powder, smoked paprika and onion powder, baked until crisp, and then brushed with a BBQ sauce that has a little honey stirred in. A second short bake sets the sauce into a sticky, caramelized glaze.

It serves four, takes about an hour, and makes very little mess if you line the pan with foil.

Read this first

1. Pat the wings very dry. Dry skin crisps.
2. Use a wire rack over the pan, so air flows around the wings.
3. Don’t add the sauce until the end. The sugar burns if it bakes too long.

Prep time: 10 mins · Cook time: 50 mins · Serves 4

Ingredients

• 2.5 lbs Chicken wings
• 3/4 cup BBQ sauce
• 2 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1 tsp Onion powder
• to taste Salt and black pepper
• 1 tbsp Honey

Instructions

1. Preheat oven to 425°F (220°C). Pat wings dry and toss with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Look for: Dry, evenly coated wings with a light dusting of spices, and a hot oven.
2. Arrange wings in a single layer on a wire rack set over a foil-lined baking sheet. Look for: A single layer on a wire rack, with space between the wings.
3. Bake for 35 minutes, flipping halfway through, until crispy and cooked through. Look for: Golden, crisp skin and a thermometer reading at least 165 F.
4. Mix BBQ sauce with honey. Brush wings generously with the sauce. Look for: A glossy, thick sauce that coats the back of a spoon, and wings that are fully coated.
5. Return to oven and bake for 10-15 more minutes until the sauce is caramelized and sticky. Look for: Bubbling, dark, sticky glaze, with a few darker spots on the edges.
6. Serve immediately with extra BBQ sauce and celery sticks. Look for: Glossy, sticky wings with crisp skin under the glaze.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 280
• Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 24g
• Fiber: 1g
• Sugar: 18g
• Protein: 18g
• Sodium: 360mg
• Cholesterol: 80mg

Notes

• Storage: Refrigerate in an airtight container for up to 3 days.
• Reheating: Reheat in the oven rather than the microwave to keep the sticky glaze from turning soft and soggy.
• Wire Rack Trick: Baking on a wire rack rather than directly on the pan, as directed, lets air circulate underneath so the wings crisp on all sides instead of steaming.

Cook It With Me

Heat and season

Preheat the oven to 425 F (220 C). Pat the 2 1/2 lbs of wings dry with paper towels. In a large bowl, toss them with the 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of onion powder, salt and pepper, until evenly coated.

Set up the rack

Line a baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack, with a little space between each.

Bake

Bake for 35 minutes, flipping the wings halfway through, until the skin is crispy and the chicken is cooked through.

Make the glaze

While the wings bake, mix the 3/4 cup of BBQ sauce with the 1 tablespoon of honey. When the 35 minutes are up, brush the wings generously with the sauce on all sides.

Caramelize

Return the wings to the oven and bake for another 10 to 15 minutes, until the sauce is bubbling, caramelized and sticky. Watch carefully near the end. Sugar can go from sticky to burnt very quickly.

Serve

Serve at once, with extra BBQ sauce for dipping and celery sticks.

The Ingredients, One by One

Chicken wings

2 1/2 lbs, either whole wings or split into drumettes and flats. Dry them well.

BBQ sauce

3/4 cup. Choose one you like, because it is the main flavor. A smoky or sweet and tangy sauce both work.

Honey

A tablespoon makes the glaze stickier and helps it caramelize.

Olive oil

Helps the skin crisp and makes the rub stick.

Garlic powder, smoked paprika and onion powder

A simple rub that adds savory depth and a hint of smoke.

Salt and pepper

Season well, since the sauce is sweet.

The Technique Behind It

Why a wire rack

Air can circulate all around the wings, so the bottom crisps as much as the top. Wings sitting flat on a pan steam in their own fat.

Why the sauce goes on last

BBQ sauce is full of sugar, and it burns in a hot oven. Added at the end, it caramelizes without scorching.

Why dry the wings

Surface water has to evaporate before the skin can crisp. Dry skin gets a head start.

How Do You Know the Wings Are Done?

Wings have a lot of connective tissue, and taste better when cooked beyond the minimum.

Check	What you see	Notes
Temperature	165 F is the USDA minimum	Wings are often more tender at 175 F or higher.
Skin	Golden brown and crisp	If it is pale, bake longer before saucing.
Glaze	Bubbling and sticky	Remove before it blackens.

Mistakes That Cost You the Dish

• Wet wings The skin is soggy.
• No rack The bottoms are soft.
• Saucing too early The sugar burns.
• Crowding the pan The wings steam.
• Skipping the flip One side is pale.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Skin is soft	Wet wings or no rack	Dry them, and use a rack.
Sauce burned	Too long in the oven	Reduce the final bake time.
Wings are dry	Overbaked	Check at 30 minutes.
Sauce slid off	Wings too wet	Dry them first, and let the first bake finish.
Wings are bland	Not enough seasoning	Season well and add salt to the sauce.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Wings	Crispy, juicy	Drumsticks work, with more time.
BBQ sauce	Glaze	Buffalo sauce or teriyaki work.
Honey	Stickiness	Maple syrup works.
Smoked paprika	Smoky flavor	Chili powder works.
Olive oil	Fat	Avocado oil works.

Plan Ahead

• Make ahead: Bake the wings without sauce ahead and glaze later.
• Fridge: Up to 4 days.
• Reheat: In a 400 F oven for 10 minutes.
• Freezer: Freezes for 2 months.

What to Serve With It

Serve with celery sticks, ranch or blue cheese dressing, coleslaw and cornbread. A stack of napkins is a good idea.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.