Baked BBQ chicken wings are pub-style crispy wings tossed in a delicious BBQ sauce with a touch of soy sauce. Perfect as an appetizer idea or an easy lunch or dinner made right at home in under an hour!
Make these wings as mild and kid-friendly as you like or as spicy as the adults in your life can handle. Maybe have a side of this cooling ranch cottage cheese dip just in case! Either way, make sure to provide extra napkins because these easy and irresistible wings will be devoured in minutes!
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Baked Chicken Wings in Oven
Whether you love finger-lickin’ saucy wings with a pint of beer on the patio in the summertime or as a part of an appetizer platter on game day during football season, I’m with you! Wings are one of the best finger foods on any occasion and even more so when they’re this easy to make at home!
These wings are oven-baked, with no deep-frying, and yet still so crispy. I’m sharing my secret and that is that I make my wings with cornstarch. It dries off the surface so that they crisp up nicely to a golden brown and then I toss them around in a lip-smacking BBQ sauce. I promise, you and your crowd will think these crispy oven baked wings are as amazing as I do!
Why we love this chicken wing recipe
- Wings that are this quick and easy are reason enough to skip the frozen food section. In 40 minutes you can have better tasting, crispy (yet juicy!) wings ready to serve.
- No deep frying and heavy grease means they’re much healthier and lighter. That just means you can eat more, right? 😉
- Great flavor and texture thanks to the BBQ mixture in this recipe, but feel free to switch it up with whatever your favorite wing sauces are.
- Chicken wings – This recipe calls for about 1 lb of wings. Easily double or triple the recipe to serve a larger crowd. Use a combination of drumettes and flats!
- All-purpose flour – The flour coating helps to create a lovely outer crispness. Much the same way you would get with deep-frying, only without the oil.
- Cornstarch – Using a bit of cornstarch on the wings helps to keep the surface dry. This is key to achieving optimal crispy texture. You can also do this with baking powder.
- Salt – A much-needed ingredient to add a bit of seasoning to the outside of the wings. Most of the added flavor will come from the sauce, but in case someone wants plain wings, you’ll want to make sure the wings themselves have a taste!
- BBQ sauce – Use your favorite. No rules here!
- Soy sauce – This is a salty, tangy component that gives the BBQ sauce a different flavor profile.
- Butter – Using melted butter gives the sauce a smooth, velvety, sheen and a richness that helps the wings to crisp up even more.
- Sriracha – This is optional for those that like spicy wings. Adjust the amount to your preferred spice level.
How to Make this Recipe
This recipe will come together in 40 minutes ready to be enjoyed as a meal or as part of an array of other amazing appetizers you’ve got on the go!
Step 1: Preheat the oven to 425 degrees and line a rimmed baking sheet with parchment paper or aluminum foil. Place a wire rack on top.
Step 2: Pat the chicken wings dry and place them in a large bowl. Then, sprinkle the wings with flour, cornstarch, and salt. Toss to coat, and feel free to use your hands if need be. Latex gloves work well when working with raw chicken.
Step 3: As you place the wings onto the wire rack, shake off any excess flour. Arrange them in a single layer, leaving room between each one for even baking.
Step 4: Bake for 40 minutes, flipping halfway. While you wait, combine BBQ sauce, soy sauce, butter, and sriracha in a medium bowl. Whisk together well. You may need to give it another stir just before tossing the wings.
Step 5: Once baked, toss the wings in the sauce, making sure they’re all evenly coated. Return the wings to the wire rack and broil for 2-3 minutes until crispy and beautifully caramelized.
- Leave out the soy sauce if desired for just plain BBQ wings.
- Adjust the level of spice with the amount of sriracha. For mild wings, you can completely omit it.
- Swap the BBQ and soy sauce for Frank’s Red Hot and use the melted butter to make an awesome Buffalo wing sauce instead.
- For a low-carb version, skip the flour and just stick to the cornstarch or baking powder (not both). You’ll want to season the chicken wings beforehand.
- Starting with dry wings is the key to crispy wings. Any excess moisture will just create steam.
- Cornstarch or baking powder are great for keeping them dry, but not necessary for amazing results.
- If you can, be sure to use a wire rack. Elevating the wings off of the baking sheet allows the heat to circulate on all sides. Plus, it helps that the wings don’t stick to the tray!
- For extra sauce wings, skip broiling at the end. Either that or brush them with a little extra sauce just before serving.
- If you plan on freezing cooked wings, you can skip the sauce for now and add it when you’re reheating them later on if preferred.
Any leftover wings will keep fresh in the fridge for up to 4 days, in an airtight container.
Once completely cooled, transfer your wings to an airtight container or freezer-friendly bag and store them in the freezer for up to 1 month.
If frozen, you can either thaw them in the fridge overnight or bake from frozen. Add a little extra bake time if choosing the latter.
Reheat in the oven at 350 degrees until warmed through. You might find you want to toss them in some extra sauce.
Having creamy cooling dips on the side is always a good idea! Ranch or blue cheese are popular choices. If you want to present them restaurant-style, serve with a side of carrot and celery sticks and a side of french fries.
If you’re preparing an assortment of appetizers, everyone will love enjoying these wings along with poblano queso dip, easy baked spinach artichoke dip, and these grape jelly and ketchup meatballs!
Baked BBQ Chicken Wings
- 1 pound chicken wings cut into drumettes and flats
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ cup barbecue sauce
- ¼ cup soy sauce
- 2 tablespoons butter melted
- 1 teaspoon sriracha optional
- Preheat oven to 425° F
- Line a rimmed baking sheet with parchment paper or aluminum foil then place a wire rack on top.
- Pat the chicken wings dry with paper towels and place them in a large bowl.
- Sprinkle the wings with the flour, cornstarch, and salt and toss well to coat thoroughly.
- Shake off any excess flour and place the wings on the wire rack that's on the baking sheet.
- Bake for 20 minutes
- Flip the chicken wings over and bake for an additional 20 minutes.
- Add the BBQ sauce, soy sauce, butter, and sriracha to a medium bowl and whisk together well.
- Add the cooked wings to the sauce and toss to coat well.
- Return the wings to the wire rack and place them under the broiler for 2-3 minutes, or until crisp and caramelized. (watch carefully so they do not burn!) flip half way if desired.