# Baked BBQ Chicken Wings

> Toss 1.5 kg split chicken wings with baking powder, salt, smoked paprika, garlic powder, onion powder and pepper. Bake on racks set over lined trays at 220°C (425°F) for 40-45 minutes, turning halfway, until crisp and 74°C (165°F) inside. Toss with warm barbecue sauce, a little butter and cider vinegar, then bake 5-8 minutes more until sticky.

Source: https://savourrecipes.com/recipe/baked-bbq-chicken-wings
Author: Priya Raman | Published: Oct 5, 2026
Categories: Chicken Recipes, American Recipes
Collections: Super Bowl Recipes
Tags: High Protein, Gluten Free, Kid Friendly

Baking wings on a rack in a hot oven lets you cook a big batch at once with no frying. A little baking powder in the smoky rub helps the skin crisp, and a few final minutes in the oven after saucing turns the barbecue sauce from wet to sticky. Serve them with celery, carrots and a cool dip.

## Key facts

- Prep time: 10 mins
- Cook time: 50 mins
- Total time: 1 hr
- Yield: 6 servings
- Difficulty: Easy
- Cuisine: American
- Method: Baking
- Calories: 445 per serving

## Ingredients

### Wings

- 1 1/2 kg chicken wings, split into flats and drumettes, tips removed
- 1 tbsp baking powder, not baking soda; check it is gluten-free
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
### BBQ glaze

- 160 ml barbecue sauce, 2/3 cup; labelled gluten-free if needed
- 1 tbsp butter
- 1 tsp apple cider vinegar
- 1 tsp hot sauce (optional)
- celery and carrot sticks and ranch or blue cheese dip, for serving

## Equipment

- 2 large rimmed baking sheets
- 2 oven-safe wire racks
- Foil or parchment
- Large bowl
- Small saucepan
- Instant-read thermometer

## Instructions

1. **Set up the trays.** Heat the oven to 220°C (425°F) with racks in the upper and lower thirds. Line two rimmed baking sheets with foil or parchment and set an oven-safe wire rack on each. The rack lets fat drip away and hot air reach the underside of the wings.
2. **Season the wings.** Pat the wings very dry with paper towel. Mix the baking powder, salt, smoked paprika, garlic powder, onion powder and pepper in a large bowl, add the wings and toss until every piece is evenly coated.
3. **Bake until crisp.** Spread the wings on the racks in a single layer, skin side up, with space between them. Bake for 20 minutes, turn the wings and swap the trays between shelves, then bake for 20-25 minutes more, until deep golden and crisp. The thickest drumette should read 74°C (165°F).
4. **Warm the sauce.** While the wings bake, warm the barbecue sauce, butter, cider vinegar and hot sauce, if using, in a small saucepan over low heat, stirring until the butter melts and the sauce is smooth.
5. **Glaze and bake again.** Tip the hot wings into a large bowl, pour over the sauce and toss to coat. Return them to the racks and bake for 5-8 minutes more, until the sauce looks sticky and starts to caramelize at the edges. Rest for 2-3 minutes, then serve with celery, carrots and dip.

## Tips

- Barbecue sauce varies a lot between countries and brands, from thin and vinegary to thick and sweet. A thick, tomato-based sauce clings best to baked wings.
- Do not sauce the wings before the first bake. The sugar in barbecue sauce burns long before the skin is crisp.
- Swap the trays between shelves halfway so both batches crisp evenly.
- For the crispiest skin, season the wings and leave them uncovered on the racks in the fridge for up to 24 hours before baking.

## Variations

- Honey BBQ wings: stir 2 tbsp honey into the warm barbecue sauce.
- Smoky chipotle wings: add 1 finely chopped chipotle pepper in adobo sauce to the glaze, or 1/2 tsp ground chipotle to the rub.
- Dry-rub wings: skip the glaze, double the smoked paprika and serve the wings with barbecue sauce on the side for dipping.

## Storage

- Fridge: Refrigerate leftover wings within 2 hours in an airtight container for up to 3 days.
- Freezer: Freeze cooked wings, sauced or not, in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat on a rack in a 200°C (400°F) oven for 10-12 minutes, or in an air fryer at 180°C (350°F) for 5-7 minutes, until hot to the centre, 74°C (165°F).

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 445 | 38 g | 13 g | 27 g |

## Frequently asked questions

### How long do you bake chicken wings at 220°C (425°F)?

Split wings on a rack take 40-45 minutes at 220°C (425°F), turned halfway, to become crisp and reach 74°C (165°F) inside. After saucing, bake them 5-8 minutes more to set the barbecue glaze.

### How do you get baked wings crispy?

Dry the wings well, toss them with a little baking powder and salt, and bake them on a wire rack in a hot oven so air circulates underneath. Leaving the seasoned wings uncovered in the fridge for a few hours first dries the skin even more.

### When should I add barbecue sauce to baked wings?

Add it at the end. Bake the wings until crisp and cooked through, toss them in warm sauce, then return them to the oven for 5-8 minutes. Sauce added at the start burns and makes the skin soft.

### Are baked BBQ wings gluten-free?

They are gluten-free when the barbecue sauce, hot sauce and baking powder are labelled gluten-free. Some barbecue sauces contain malt vinegar or wheat-based thickeners, so check the label.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.