These baked BBQ chicken wings are out of this world good. They're perfectly seasoned, smothered in tangy BBQ sauce, and perfectly crispy. I think they're even better than anything you could get at a restaurant!
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My Take On Baked BBQ Chicken Wings
As some of you might know by now - if you've been following the blog for a while or follow me on social media - I own a chicken wing restaurant in Buffalo, Duff's Famous Wings.
At the restaurant, we deep fry our wings, but I wanted to come up with a baked version of BBQ wings for a healthier and equally delicious option. I'm, of course, biased, but I think they're amazing!
Each wing is smothered in barbecue sauce and broiled until the outside is caramelized and crackling crisp, and the inside is tender and soaks up every ounce of flavor. They're seriously addictive, and I can't get enough of them!
Even thinking about them is making me hungry! I might just have to make them tonight.
Anyway, I love making these crispy wings when I'm hosting. They're super quick and easy to make, and everyone always raves over how good they are.
Why You'll Love This Recipe
Healthier wings. No deep frying is needed in this recipe, which makes these baked BBQ wings a far healthier option you can feel good about sharing with your family. I know I do!
They're easy to customize. The wings can easily be customized to suit your taste buds. You can use your favorite barbecue sauce and switch it up to change the flavor every time you make them.
Minimal prep time. It takes me 5 minutes to prepare these barbecue wings, and the rest of the time is spent letting them bake in the oven. This recipe is so easy and foolproof!
Chicken wings- I'll get full chicken wings for the most meat on each one.
Flour and baking powder- to coat the wings and help them get crispier.
Paprika- for a little extra spice.
Garlic and onion powder- to add some savoriness.
Salt and pepper
BBQ sauce- you can use your favorite brand. I use this one from my restaurant.
How To Make Baked BBQ Chicken Wings
1. Prepare: Preheat the oven to 450°F (230°C), line a baking sheet with parchment paper, and place a wire rack on top. In a large bowl, sift together the baking powder, flour, paprika, garlic powder, onion powder, salt, and pepper.
2. Season the wings: Trim any excess fat from the chicken wings and pat each wing dry with paper towels. Toss the wings in the bowl with the flour mixture until completely covered. Shake off the excess, then place the wings on the wire rack.
3. Bake the wings: Bake the wings for 20 minutes, then flip each wing and bake for another 10 minutes or until they're golden brown. Remove the wings from the oven and set the oven to the broil setting.
4. Broil and serve: Brush the wings generously with BBQ sauce and broil for 5 minutes. When they reach your desired crispiness, remove them from the oven and serve warm extra sauce or a dipping sauce of your choice. Enjoy!
My Pro Tips To Make The Best Recipe
- Make sure the wings are completely dry before tossing them in the flour mixture, or it won't stick.
- I like to play around with different BBQ sauces, like smoky BBQ sauce, Carolina Gold BBQ sauce, or spicy BBQ sauce, to change up the flavor.
- Double or triple the recipe because everyone won't be able to stop eating these wings!
- If you don't have a wire rack, you'll want to flip the wings halfway through baking.
- Broil the wings in the oven for a little longer to make them extra crispy.
How I Recommend Storing The Wings
In the fridge: Store the cooked wings in an airtight container and keep them in the fridge for 3-4 days.
In the freezer: Allow the wings to cool completely, then transfer them to a freezer-safe bag with the excess air squeezed out and freeze them for about 4 months.
Reheating: I think the wings are actually terrific cold right out of the fridge, and that's how I eat the leftovers. If I'm reheating them, I always just put the wings back on a baking sheet and heat them in the oven at 350°F for about 15 minutes and about 30 minutes for the frozen wings.
Frequently Asked Questions
What can I serve with these wings?
Do you put BBQ sauce on the wings before or after cooking?
For the best results, put the BBQ sauce on the wings after they're fully cooked. That way, the skin is able to get crispy and better absorb the BBQ sauce. I like to broil the wings after brushing them with sauce.
Can I cook these wings in the air fryer?
Yes! You can air fry them at 400°F for about 8 minutes on each side. Then brush the wings with the sauce and air fry for a few more minutes, depending on how crispy you want the skin.
More Of My Favorite Recipes To Try
- Air fryer chicken wings
- Chicken cutlets
- Crispy baked chicken wings
- Boneless skinless chicken thighs
- Baked chicken tenders
- 1lb. chicken wings
- 2-3 tablespoon flour
- ½ tablespoon baking powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- ¼ cup BBQ sauce, your favorite brand
- Preheat oven to 450°F.
- Line the baking sheet with parchment paper and prepare a wire rack.
- In a large bowl, sift together the dry ingredients.
- Trim any excess fat from the wings and pat dry each wing.
- Coat the wings with the flour mixture and shake excess. Place the wings on a wire rack.
- Bake the wings for 20 minutes, flip and bake for another 10 minutes.
- Remove the wings from the oven and set the oven to a broil.
- Brush the wings generously with the BBQ sauce and broil for 5 minutes. Serve the wings warm.
Store leftover wings in an airtight container in the fridge for 4 days or in a freezer-safe bag in the freezer for 4 months. Reheat in the oven at 350°F for 15 minutes or 30 minutes if reheating frozen wings.
Nutrition Information:Serving Size: ¼ lb.
Amount Per Serving: Calories: 258Total Fat: 8.5gSaturated Fat: 2.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 101mgSodium: 275mgCarbohydrates: 10.2gFiber: 0.4gSugar: 4.3gProtein: 33g