Crispy Oven-Baked BBQ Chicken Wings – Simple, Sticky, and Delicious

Forget the deep fryer—these crispy oven-baked BBQ chicken wings deliver all the crunch and flavor with far less mess. They’re sticky, smoky, and perfect for game night or a quick family dinner. You’ll get shatter-crisp skin and juicy meat without babysitting hot oil.

Best of all, the method is simple and reliable. Once you try it, this will be your go-to wing recipe.

Print Recipe

Crispy Oven-Baked BBQ Chicken Wings - Simple, Sticky, and Delicious

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Servings: 4 servings

Ingredients

• 2 to 3 pounds chicken wings (drumettes and flats)
• 1 tablespoon baking powder (aluminum-free)
• 1 tablespoon cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1 to 1 1/4 cups BBQ sauce (your favorite)
• 1 tablespoon honey or brown sugar (optional, for extra glaze)
• 1 tablespoon apple cider vinegar (optional, to brighten the sauce)
• 1 to 2 tablespoons neutral oil (optional, light coating for extra crisp)
• Cooking spray
• Optional garnishes: sliced green onions, sesame seeds, ranch or blue cheese dressing

Instructions

• Prep the oven and pan: Preheat to 425°F (220°C). Line a sheet pan with foil for easy cleanup.Place a wire rack on top and spray with cooking spray.
• Dry the wings well: Pat wings thoroughly with paper towels. The drier they are, the crispier they’ll get.
• Mix the dry coating: In a bowl, combine baking powder, cornstarch, salt, pepper, garlic powder, and smoked paprika.
• Coat the wings: Toss wings with the dry mixture until evenly coated. Add a teaspoon or two of oil if you like a slightly richer crust.
• Arrange and bake: Place wings on the wire rack in a single layer with space between them.Bake for 35 to 45 minutes, flipping halfway, until deeply golden and crisp.
• Make the sauce: Warm BBQ sauce in a small saucepan. Stir in honey (or brown sugar) and apple cider vinegar if using. Adjust sweetness and tang to taste.
• Toss to coat: Transfer hot wings to a large bowl, add the sauce, and toss until every piece is glossy.
• Broil to finish: Return sauced wings to the rack and broil on high for 2 to 4 minutes, watching closely, until the sauce bubbles and caramelizes.
• Rest and serve: Let wings sit 3 to 5 minutes to set the glaze.Garnish with green onions or sesame seeds. Serve with ranch or blue cheese if you like.

Why This Recipe Works

Cornstarch and baking powder help the skin dry out and crisp in the oven, mimicking a fried texture. A hot oven and wire rack let air circulate, so the wings cook evenly and stay crunchy.

Tossing the wings in BBQ sauce after baking keeps the coating sticky but not soggy. A quick broil at the end caramelizes the sauce for that classic BBQ finish.

Shopping List

• 2 to 3 pounds chicken wings (drumettes and flats)
• 1 tablespoon baking powder (aluminum-free)
• 1 tablespoon cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1 to 1 1/4 cups BBQ sauce (your favorite)
• 1 tablespoon honey or brown sugar (optional, for extra glaze)
• 1 tablespoon apple cider vinegar (optional, to brighten the sauce)
• 1 to 2 tablespoons neutral oil (optional, light coating for extra crisp)
• Cooking spray
• Optional garnishes: sliced green onions, sesame seeds, ranch or blue cheese dressing

How to Make It

1. Prep the oven and pan: Preheat to 425°F (220°C). Line a sheet pan with foil for easy cleanup.

   Place a wire rack on top and spray with cooking spray.

2. Dry the wings well: Pat wings thoroughly with paper towels. The drier they are, the crispier they’ll get.
3. Mix the dry coating: In a bowl, combine baking powder, cornstarch, salt, pepper, garlic powder, and smoked paprika.
4. Coat the wings: Toss wings with the dry mixture until evenly coated. Add a teaspoon or two of oil if you like a slightly richer crust.
5. Arrange and bake: Place wings on the wire rack in a single layer with space between them.

   Bake for 35 to 45 minutes, flipping halfway, until deeply golden and crisp.

6. Make the sauce: Warm BBQ sauce in a small saucepan. Stir in honey (or brown sugar) and apple cider vinegar if using. Adjust sweetness and tang to taste.
7. Toss to coat: Transfer hot wings to a large bowl, add the sauce, and toss until every piece is glossy.
8. Broil to finish: Return sauced wings to the rack and broil on high for 2 to 4 minutes, watching closely, until the sauce bubbles and caramelizes.
9. Rest and serve: Let wings sit 3 to 5 minutes to set the glaze.

   Garnish with green onions or sesame seeds. Serve with ranch or blue cheese if you like.

How to Store

Cool completely, then store in an airtight container in the fridge for up to 4 days. For best results, reheat on a wire rack at 400°F (205°C) for 10 to 12 minutes until crisp and hot.

You can also freeze cooked wings for up to 2 months. Reheat from frozen at 375°F (190°C) for 20 to 25 minutes.

Why This is Good for You

These wings are baked, not fried, which means less oil and fewer calories from fat. Chicken provides high-quality protein to keep you satisfied.

You control the sauce, so you can choose a lower-sugar BBQ sauce or balance it with vinegar. Smoked paprika and garlic add flavor without extra calories.

Common Mistakes to Avoid

• Skipping the drying step: Moisture kills crispiness. Pat dry thoroughly.
• Piling wings too close: Crowding traps steam.

  Give each wing some space.

• Using baking soda instead of baking powder: Different results and off flavors. Use aluminum-free baking powder.
• Saucing too early: Sauce at the end to keep the crust crunchy.
• Under-seasoning: Wings need enough salt and spice to shine under the sauce.

Alternatives

• Spice swaps: Replace smoked paprika with chili powder or cayenne for heat. Add onion powder or mustard powder for depth.
• Sauce ideas: Try buffalo, teriyaki, honey-garlic, or a dry rub finish with lemon pepper.
• Gluten-free: Most ingredients are naturally gluten-free; just choose a gluten-free BBQ sauce.
• Air fryer: Cook at 390°F (200°C) for 18 to 22 minutes, shaking halfway.

  Sauce and air-fry 2 minutes more.

• Skinless option: You’ll lose some crisp, but you can still get good texture by reducing the sauce and broiling briefly.

FAQ

Can I use whole wings?

Yes. Separate into drumettes and flats for even cooking, or keep whole and add a few extra minutes. Make sure they fit in a single layer.

Do I have to use a wire rack?

No, but it helps a lot.

If you skip it, flip the wings twice and use parchment to prevent sticking. Expect slightly less crispness.

What if I don’t have cornstarch?

Use potato starch or rice flour. They both help create a crispy crust.

If needed, use only baking powder, but the texture won’t be quite as crunchy.

How do I know they’re done?

Wings should be well-browned and the skin should feel firm and crisp. The internal temperature should reach 165°F (74°C), though many prefer cooking to 175–185°F for extra tenderness.

Can I make them ahead?

Yes. Bake the wings until crisp, cool, and refrigerate.

Reheat in the oven, then sauce and broil just before serving to refresh the texture.

Final Thoughts

Crispy oven-baked BBQ chicken wings are easy, reliable, and seriously satisfying. With a smart dry coating, high heat, and a quick broil, you get crunch without frying. Keep a bottle of your favorite BBQ sauce on hand and you can make crowd-pleasing wings any night of the week.

Simple steps, big payoff, and minimal cleanup—what’s not to love?