These baked crispy bbq chicken wings can be made all year round in the oven, so you never have to worry about the unpredictable summer weather causing chaos at your gathering.
So easy to make, with ingredients you probably already have in your kitchen, this is a simple recipe that everyone will enjoy.
Great hot or cold, for picnics or buffets, or just a naughty snack.
There are so many ready prepared bbq wings in the supermarkets, but it's a dish that's not difficult to make, so why not try making your own?
It's so much more budget friendly, especially if you are feeding a crowd, as raw chicken wings won't break the bank, and the sauce is made from items you most likely already have, such as ketchup and spices.
You can serve these crispy chicken wings glazed in the sauce, baked in the sauce, or just use the sauce as a dip.
Of course, as it's a bbq sauce you could also use it on your barbecued or grilled foods too, such as chops or sausages.
❤️ Why you will love this recipe
- Budget friendly ingredients.
- Versatile sauce for baking, glazing or dipping.
- Make the sauce or wings in advance.
- Easy to vary the bbq sauce flavours.
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- chicken wings - ideally fresh or frozen defrosted wings. I have based the servings on buying wings packaged without the wingtips, which are discarded.
- baking powder - this is essential for drawing out the moisture from the skin and making it really crispy without frying. As the quantity used is more than you would normally use in baking, make sure to choose an aluminium free version. The aluminium can give an unpleasant taste. I've used Dr Oetker. If you are not sure about your brand, check to make sure that it doesn't contain E521 or E541, as these are aluminium additives. Keep in mind that you cannot using bicarbonate of soda as a substitute for baking powder.
- salt - cooking salt.
- tomato ketchup - any brand works in this sauce.
- apple cider vinegar
- sugar - dark brown sugar.
- honey - plain runny honey.
- Worcester sauce - also known as Worcester sauce, this has a spicy, piquant flavour that is great in sauces and marinades.
- mustard - English mustard powder. This has a long shelf life and is great reconstituted with water as mustard or added to a white or cheese sauce for extra flavour.
- pepper - freshly ground black pepper.
- garlic - fresh garlic can be used, but for ease use garlic powder or granules.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- small saucepan
- wooden spoon
- oven tray with rack
- sharp knife
- chopping board
- pastry brush
- large bowl
- kitchen paper
Start by cutting each wing into two pieces.
It's easy to find the joint with your fingers. Use a sharp knife to make a clean cut.
💭 Top Tip
- To get a really crispy skin, lay the chicken wings on kitchen paper and pat them dry.
Transfer the wings to a large bowl.
Mix the salt with the baking powder and sprinkle a teaspoon over the chicken.
Stir the chicken pieces well and repeat the process until all of the powder is used.
Put the chicken wings on a wire rack. This will allow the oven to cook the chicken evenly and get a good crispy coating all around, without turning.
Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7 and bake the chicken for 40 minutes until crispy.
While the chicken is cooking, make the bbq sauce.
Place all of the sauce ingredients into the saucepan and place over a medium heat.
Cook for about 2 minutes until thickened.
For ease, transfer the wings to a large bowl and pour over the sauce.
Stir well to coat all of the wings.
Alternatively, use a pastry brush to cover the chicken.
Place the chicken back on the rack.
Bake for a further 10 to 15 minutes until crispy.
Serve the baked bbq chicken wings hot or cold with your favourite dips and some crunchy celery as a starter or appetiser.
🥗 Serve with
These baked crispy bbq chicken wings are delicious with a salad as a main course, or light meal. Try some of these ideas.
- dips or sauces - such as soured cream, sriracha, mayonnaise, Dijon sauce or ketchup.
- Pea Salad
- Cucumber Salad
- Courgette or Zucchini Salad
- Fennel and Pear Salad
- Cherry Tomato and Feta Salad
- Tomato and Onion Salad
- Edamame and Asparagus Salad
- Worcester sauce - use mushroom ketchup, dark soy sauce or balsamic vinegar.
- brown sugar - use light brown sugar or normal granulated sugar.
- mustard powder - use a teaspoon of English mustard or Dijon mustard.
- apple cider vinegar - use white wine vinegar.
- garlic powder - use 2 minced garlic cloves.
- chicken wings - use skin on chicken thighs or chicken drumsticks. You will need to adjust the cooking time.
- pork - use pork chops or ribs, but omit the baking powder and cook chops for about 20 minutes at 180 C / 350 F / 160 FAN / Gas 4 and ribs at 160 C / 310 F / 140 FAN / Gas 2.5 for an hour. Glaze with the sauce and bake at 220 C / 425 F / 200 FAN / Gas 7 for 10 minutes.
- Refrigerator - cool, cover and store in the fridge for up to 3 days.
- Freezer - place into airtight containers or bags and freeze for up to 4 months. Defrost overnight in the refrigerator.
- Reheat - place the wings on a baking sheet and cook at 180 C / 350 F / 160 FAN / Gas 4 until hot.
🍱 Prepare in Advance
- Follow the recipe to serve cold. To serve hot, cook for the first 40 minutes then cool and refrigerate. Glaze with the sauce and cook for the remaining 10 minutes to serve. If the glaze is reheated on the chicken it will burn due to the sugar content.
More chicken dishes like this
- Spatchcock Chicken
- Sticky Bourbon Ribs
- Slow Roast Pork Shanks
- Sausage Skewers
- Spanish Chicken Traybake
- Spatchcock Duck
- Vietnamese Grilled Chicken
- Pinchos de Pollo
- Devilled Chicken
- Philadelphia Chicken
- Harissa Chicken
- Lemon Garlic Chicken Bake
Baked Crispy BBQ Chicken Wings
- Small saucepan
- Wooden spoon
- oven tray with rack
- Sharp knife
- Chopping board
- pastry brush - optional
- Large bowl
- Kitchen paper
- 1 kg chicken wings
- 1 tablespoon baking powder
- ½ teaspoon salt
For the sauce
- 8 tablespoon tomato ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 3 tablespoon honey
- 2 tablespoon Worcester sauce
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- Start by cutting each wing into two pieces.
- Lay the chicken wings on kitchen paper and pat them dry.
- Transfer the wings to a large bowl.
- Mix the salt with the baking powder and sprinkle a teaspoon over the chicken. Stir the chicken pieces well and repeat the process until all of the powder is used.
- Put the chicken wings on a wire rack.
- Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7 and bake the chicken for 40 minutes until crispy.
- Place all of the sauce ingredients into the saucepan and place over a medium heat. Cook for about 2 minutes until thickened.
- Transfer the wings to a large bowl and pour over the sauce. Stir well to coat all of the wings.
- Place the chicken back on the rack.
- Bake for a further 10 to 15 minutes until crispy.
- Serve hot or cold.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
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- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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