Simple to prepare but an all-time favorite for the whole crowd! Everyone loves the combination of barbecue sauce with crispy baked chicken wings that are perfect for parties, sides, or a lazy Sunday snack.
When you’re in need of an easy crowd pleaser, it’s tempting to run down to KFC or the like and pick up a bunch of chicken wings. But don’t be too hasty, because you can make a tastier, healthier, and oh so much better version in a pinch. For other easy chicken ideas, don’t miss out on our Easy Weeknight Barbecue Chicken.
I love to make these baked chicken wings as an appetizer for a party, on the side of a big barbecue feast, or when I need a comfort food but don’t feel like leaving the house. The sweet tangy barbeque sauce pairs perfectly with chicken, and let me tell you, the kids and adults both really go wild for these. Need a dish to complement your chicken wings? Try our crowd-pleasing Potato Wedges Recipe.
Ingredients
The Baked Chicken Wings:
- 1 lb chicken wings
- 1 tbsp baking powder
- pinch of salt and black pepper
The Barbecue Sauce:
- 1/2 cup ketchup
- 1 tbsp white wine vinegar
- 1 tsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
How to Make Crispy Baked Chicken Wings – The Steps
Step 1: Preheat your oven to 250°F and prepare a baking tray. Dry the wings on a paper towel until completely dry.
Step 2: Place the wings in a large bowl and season with the salt, pepper and baking powder. Toss until well combined then place on the baking tray.
Step 3: Bake the chicken wings for 20 minutes until crispy. Turn the oven up to 400°F and bake for another 10 minutes until golden brown and crispy.
Step 4: While the chicken wings are baking, make the barbeque sauce. Combine the ketchup, vinegar, smoked paprika, brown sugar and oil in a pot and bring to a boil. Turn down the heat and let the sauce reduce to half. Set aside.
Step 5: Remove the wings from the oven and toss with the barbeque sauce until completely coated.
Step 6: Serve the barbecue chicken wings with some chopped parsley!
Tips for Crispy Baked Chicken Wings
- The baking powder is the key to getting crispy skin on your wings. If you don’t have any on hand, I would recommend buying some because it makes all the difference.
- This cooking method is practically foolproof, but you can change up the sauce any way you like. If there’s a bottle barbecue sauce you prefer, or if you’d rather serve them with ranch or even plain, have at it!
- Serve these wings piping hot. They’ll stay crispy for a while, but nobody likes cold chicken wings.
Serving Suggestions
These baked chicken wings are one of my favorite dishes to bring to a pot luck or serve at a party. There’s so many recipes you can make that will accompany them beautifully, like salads, air fryer zucchini chips, or mashed sweet potatoes. If you want to add a little extra protein, consider adding oven-fried chicken or slow-cooker shredded BBQ chicken nachos to the menu. The possibilities are endless!
FAQs
No, you can’t marinate them. The skin of the chicken wings has to be very dry in order to make them extra crispy. A marinade will make them soggy and soft.
Baking powder and salt helps to draw moisture from the chicken wings. Baking powder breaks down the protein in the skin and helps to brown the wings. Also, make sure that your baking powder is aluminum free!
Don’t overlap or overcrowd the chicken wings in your oven. If they don’t fit all together in the oven, make them in two batches. Spread them out so that they are not touching each other. This will give you the crispiest skin.
How to Store Crispy Baked Chicken Wings
If there’s any chicken wings leftover, storing them is easy – it’s reheating them that you’ll have to be careful about to maintain that delicious crispy skin. You can keep them in a plastic bag in the fridge for 3 or 4 days, or in the freezer for 3 months, but be sure to get as much air out of the bag as possible before sealing it.
I would recommend only putting sauce on the wings you intend to eat, because when you reheat saucy chicken wings from cold, they have a higher chance of coming out soggy. If it can’t be helped at this stage, they’ll still taste phenomenal, just stick them on a lined baking tray in the oven at 375 degrees for about 10 to 15 minutes. If you’re cooking from frozen, you’ll want to defrost them in the refrigerator overnight.
Crispy Baked Chicken Wings
Ingredients
The Wings:
- 1 pound chicken wings
- 1 tbsp baking powder
- pinch of salt and black pepper
The Barbecue Sauce:
- ½ cup ketchup
- 1 tbsp white wine vinegar
- 1 tsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
Instructions
- 1. Preheat your oven to 250°F and prepare a baking tray. Dry the wings on a paper towel until completely dry.
- 2. Place the wings in a large bowl and season with the salt, pepper and baking powder. Toss until well combined then place on the baking tray.
- 3. Bake the chicken wings for 20 minutes until crispy. Turn the oven up to 400°F and bake for another 10 minutes until golden brown and crispy.
- 4. While the chicken wings are baking, make the barbecue sauce. Combine the ketchup, vinegar, smoked paprika, brown sugar and oil in a pot and bring to a boil. Turn down the heat and let the sauce reduce to half. Set aside.
- 5. Remove the wings from the oven and toss with the barbecue sauce until completely coated.
6. Serve the barbecue chicken wings with some chopped parsley!
Nutrition
