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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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.