Easy Homemade Oven Baked BBQ Chicken Wings — Crispy, Traditional & Healthy

Oven Baked BBQ Chicken Wings have been my go-to comfort food for years — the smell of caramelizing BBQ sauce takes me straight back to backyard parties, rainy Sundays, and late-night movie snacks. This easy, homemade version gives you all the sticky, smoky joy of traditional wings but baked in the oven for a healthier, fuss-free finish.

Serve these wings for weeknight dinners, game-day parties, family Sunday meals, or holiday appetizer tables. They’re easy to scale up, crowd-pleasing, and perfect for making ahead.

🧂 Ingredients:

• 2.5 lbs (about 1.1 kg) chicken wings (split into flats and drumettes), patted dry
• 1 tbsp olive oil (or avocado oil)
• 1 tbsp baking powder (aluminum-free) — for extra crispiness
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional — for heat)

BBQ Sauce (store-bought or homemade):

• 1 cup BBQ sauce (use your favorite BBQ sauce; see homemade option below)
• 2 tbsp honey or brown sugar (optional, for a sticky glaze)
• 1 tsp apple cider vinegar (for brightness)
• 1 tsp Worcestershire sauce (optional)

Homemade BBQ sauce quick option:

• 1 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, pinch salt & pepper — simmer 10–15 minutes.

👩‍🍳 Directions:

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and set a wire rack on top (this helps crisp the wings).
2. Pat wings very dry with paper towels. Remove excess moisture for the crispiest skin.
3. In a large bowl, toss wings with olive oil, baking powder, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using). Make sure wings are evenly coated.
4. Arrange wings on the wire rack in a single layer, skin side up, with space between each piece.
5. Bake at 425°F (220°C) for 35–45 minutes, flipping once halfway through (around 20–25 minutes). Bake until skin is golden and crisp and internal temperature reaches 165°F (74°C).
6. While wings bake, make or heat your BBQ sauce. For a thicker, caramelized glaze: simmer sauce and honey/brown sugar in a small saucepan for 10–15 minutes until slightly thickened. Taste and adjust salt, sweetness, or acidity.
7. When wings are done, toss hot wings in the warm BBQ sauce until evenly coated. For extra caramelized edges, place coated wings under the broiler for 1–3 minutes — watch closely so they don’t burn.
8. Serve hot with celery sticks, carrot sticks, and your favorite dipping sauce (ranch or blue cheese), or pile on a platter for family-style sharing.

Cooking tips inside steps:

• Baking time depends on wing size — check at 30 minutes.
• Use an instant-read thermometer for safety and perfect doneness.
• For even crisper skin, refrigerate wings uncovered for 1–6 hours before baking to dry them out.

💡 Tips & Variations:

• Make it low-carb / keto: Skip the honey/brown sugar in the sauce; use a sugar-free BBQ sauce or sweeten with erythritol/monk fruit. Serve with a crisp green salad.
• Gluten-free: Use a gluten-free BBQ sauce and ensure any seasoning mixes are gluten-free. Baking powder should be labeled gluten-free.
• Vegan option: Try cauliflower “wings” — toss florets in olive oil and seasonings, coat lightly in gluten-free flour or almond meal, bake at 425°F for 20–25 minutes, then toss in BBQ sauce and return to oven 5 more minutes.
• Air fryer swap: Preheat air fryer to 400°F (200°C). Cook wings 18–22 minutes, shaking basket halfway, then toss in sauce and air crisp 1–2 minutes.
• Make-ahead & storing: Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat in a 375°F (190°C) oven for 8–12 minutes to re-crisp. Freeze cooked wings in a single layer, then transfer to a freezer bag for up to 2–3 months. Thaw overnight before reheating.
• Serving ideas: Serve with coleslaw, baked sweet potato fries, corn on the cob, or a simple cucumber salad. For a party, create a wing bar with multiple sauces (smoky, spicy, honey mustard).
• Tools I love: heavy baking sheet, wire cooling rack, instant-read thermometer — small investments that make big results (affiliate picks on my equipment page).

🩺 Health & Lifestyle Tie-in:
Chicken wings are a great source of protein, and baking them instead of frying reduces added fat and calories. Making your own BBQ sauce and controlling the sugar and salt helps you enjoy flavor without the excess — small home-cooked choices can add up. Eating more homemade meals can support healthier habits and, over time, may reduce healthcare costs tied to processed-food-heavy diets.

If you’re watching saturated fat, trim excess skin or choose drumettes and flats in moderation. Pair wings with big salads, roasted veggies, or whole grains to keep meals balanced.

❤️ Conclusion:
There’s something comforting about pulling a tray of sticky, smoky Oven Baked BBQ Chicken Wings from the oven and watching everyone dig in. This easy, traditional-yet-healthy recipe is flexible, crowd-friendly, and perfect for weeknights or celebrations. If you make these wings, let me know in the comments or tag me on Instagram — I’d love to see your version and any creative twists!

If you enjoyed this recipe, save it for game day, share it with friends, and check my kitchen gear recommendations if you want to make the crispiest wings at home.

Oven Baked BBQ Chicken Wings

These easy, homemade BBQ chicken wings deliver all the sticky, smoky joy of traditional wings but baked in the oven for a healthier finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course, Snack

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the chicken wings

• 2.5 lbs 2.5 lbs chicken wings (split into flats and drumettes), patted dry
• 1 tbsp 1 tbsp olive oil (or avocado oil)
• 1 tbsp 1 tbsp baking powder (aluminum-free) for extra crispiness
• 1 tsp 1 tsp sea salt
• 1/2 tsp 1/2 tsp black pepper
• 1 tsp 1 tsp smoked paprika
• 1 tsp 1 tsp garlic powder
• 1/2 tsp 1/2 tsp onion powder
• 1/4 tsp 1/4 tsp cayenne pepper (optional — for heat)

For the BBQ Sauce

• 1 cup 1 cup BBQ sauce (use your favorite BBQ sauce) store-bought or homemade
• 2 tbsp 2 tbsp honey or brown sugar optional, for a sticky glaze
• 1 tsp 1 tsp apple cider vinegar for brightness
• 1 tsp 1 tsp Worcestershire sauce optional

Homemade BBQ Sauce Quick Option

• 1 cup 1 cup ketchup
• 2 tbsp 2 tbsp brown sugar
• 1 tbsp 1 tbsp apple cider vinegar
• 1 tsp 1 tsp smoked paprika
• pinch pinch salt & pepper

Method

 

Preparation

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and set a wire rack on top.
2. Pat wings very dry with paper towels.
3. In a large bowl, toss wings with olive oil, baking powder, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using).
4. Arrange wings on the wire rack in a single layer, skin side up.

Cooking

1. Bake at 425°F (220°C) for 35–45 minutes, flipping once halfway through.
2. Meanwhile, heat your BBQ sauce. For a thicker glaze, simmer sauce and honey or brown sugar in a small saucepan for 10–15 minutes.
3. When wings are done, toss hot wings in the warm BBQ sauce until evenly coated.
4. For extra caramelized edges, place coated wings under the broiler for 1–3 minutes. Watch closely.

Notes

For extra crispy skin, refrigerate wings uncovered for 1–6 hours before baking to dry them out.