Nothing draws people to the table faster than a platter of BBQ chicken wings. They’re sticky, tender, and packed with that classic smoky-sweet flavor everyone loves. You can make them in the oven, on the grill, or even in an air fryer with the right technique.
This recipe keeps things simple but delivers big flavor. Whether it’s game day or a casual dinner, these wings will go fast, so make extra.
What Makes This Special
This recipe hits the sweet spot between fast and flavorful. The wings get a quick dry rub for crisp skin, then a glossy, tangy glaze that sticks perfectly.
You can use store-bought sauce, but a quick homemade version takes them up a level without much effort. The method also gives you flexibility: oven-baked wings that get crisp, then finished with sauce, or grilled wings for a smoky kick. It’s reliable, easy, and tastes like your favorite BBQ joint.
Ingredients
- 2 to 3 pounds chicken wings, split into flats and drumettes, tips removed
- 1 tablespoon baking powder (aluminum-free, for crispy skin)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
For the BBQ glaze (quick homemade):
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon or yellow mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Pinch of chili flakes or hot sauce, to taste
- Salt and pepper, to taste
Optional for serving: chopped parsley, sesame seeds, lime wedges, ranch or blue cheese dressing, celery sticks
How to Make It
- Prep the wings: Pat the wings very dry with paper towels.
Dry skin equals crispy skin. If you have time, leave them uncovered in the fridge for 30 minutes to an hour to dry even more.
- Mix the dry rub: In a bowl, combine baking powder, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using). Toss wings thoroughly to coat.
The baking powder helps the skin blister and crisp.
- Oven method: Heat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange wings on the rack in a single layer.
Bake 35–45 minutes, turning halfway, until skin is browned and crisp and the internal temperature reaches 175–185°F for extra tender, pull-off-the-bone wings.
- Grill method: Preheat grill to medium-high. Oil the grates. Grill wings 18–25 minutes, turning every few minutes, until charred in spots and cooked through.
Move to indirect heat if they start to burn before they’re done.
- Air fryer method: Heat to 390°F (200°C). Arrange wings in a single layer. Cook 22–26 minutes, shaking the basket halfway, until crispy and cooked through.
- Make the sauce: While the wings cook, stir together ketchup, brown sugar, vinegar, Worcestershire, mustard, smoked paprika, garlic powder, and chili flakes in a small saucepan.
Simmer over low heat for 5–8 minutes until glossy and slightly thickened. Adjust salt, pepper, and heat to taste.
- Glaze and finish: Toss the hot wings in a large bowl with about half the sauce to coat. Return to the oven/grill/air fryer for 3–5 minutes to set the glaze.
Toss with more sauce as desired for extra sticky wings.
- Serve: Pile onto a platter. Sprinkle with parsley or sesame seeds. Add lime wedges and your favorite dipping sauce if you like.
How to Store
- Refrigerate: Store cooled wings in an airtight container for up to 4 days.
- Freeze: Freeze on a sheet pan until solid, then transfer to a freezer bag.
Keep up to 3 months. Thaw overnight in the fridge.
- Reheat: For crisp skin, reheat at 375°F (190°C) on a rack for 10–12 minutes. Add a fresh brush of sauce in the last few minutes.
- Do not microwave if you want crispness; it will soften the skin and make them steamy.
Benefits of This Recipe
- Flexible cooking methods: Oven, grill, or air fryer—same core approach, great results.
- Balanced flavor: Sweet, smoky, tangy, and customizable heat level.
- Party-friendly: Scales easily and stays tasty at room temp for a bit.
- Make-ahead options: Dry rub can sit on the wings for up to a day; sauce can be cooked in advance.
- Budget-friendly: Uses pantry staples and affordable chicken cuts.
What Not to Do
- Don’t skip drying the wings: Moisture is the enemy of crisp skin.
- Don’t pile wings on the pan: Crowding traps steam.
Give them space.
- Don’t sauce too early: High sugar burns. Crisp first, then glaze at the end.
- Don’t forget to season: A solid dry rub builds flavor that sauce alone can’t.
- Don’t rely only on time: Use a thermometer. Aim for at least 175°F for tender wings.
Recipe Variations
- Honey Bourbon BBQ: Stir 1–2 tablespoons bourbon and 1–2 tablespoons honey into the sauce.
Simmer to thicken.
- Chipotle Lime: Add 1 minced chipotle in adobo and 1 teaspoon adobo sauce to the glaze. Finish with lime zest and juice.
- Korean-Inspired BBQ: Swap ketchup for gochujang and add soy sauce and sesame oil. Garnish with sesame seeds and scallions.
- Carolina Mustard Style: Use mostly yellow mustard with a little ketchup, apple cider vinegar, honey, and a splash of hot sauce.
- Maple BBQ: Replace brown sugar with maple syrup for a deeper, caramel note.
- Dry-Rub Only: Skip the glaze and double the spices.
Finish with a whisper of melted butter and hot sauce.
FAQ
How do I make the wings extra crispy in the oven?
Use a wire rack, pat the wings very dry, and toss with baking powder (not baking soda). Bake at a high temperature and flip halfway. Let them go until the skin looks blistered and browned.
Can I use frozen wings?
Yes, but thaw them fully and pat dry before seasoning.
Excess moisture will keep them from crisping and dilute the spices.
What if I don’t have a wire rack?
Use a foil-lined sheet pan and lightly oil it. Flip the wings more often to prevent sticking and help them crisp, and drain any accumulated fat halfway through.
How spicy is this recipe?
It’s mild as written. Add cayenne, chili flakes, hot sauce, or chipotle to taste if you want more heat.
You control the spice level.
Can I make the sauce ahead of time?
Absolutely. Store it in the fridge for up to a week. Warm gently before tossing with the wings so it coats evenly.
What should I serve with BBQ wings?
Classic sides work: coleslaw, cornbread, mac and cheese, potato salad, grilled corn, or a simple green salad.
Don’t forget celery sticks and ranch or blue cheese.
How do I keep wings warm for a party?
Hold them in a 200°F (95°C) oven on a rack so they stay crisp. Brush with a little extra sauce before serving to refresh the glaze.
What’s the best internal temperature for wings?
Go past 165°F for texture. Around 175–185°F gives you tender meat that pulls from the bone while staying juicy when cooked properly.
Can I marinate the wings instead of using a dry rub?
You can, but dab them dry before cooking to avoid steaming.
The dry rub method gives better crispness; marinated wings often need longer to brown.
How do I avoid burning the sauce on the grill?
Grill the wings mostly dry, then brush with sauce in the last few minutes over indirect heat. Flip and baste a couple of times to set the glaze without scorching.
Final Thoughts
BBQ chicken wings don’t need fancy tricks to taste amazing. A dry rub, proper heat, and a good glaze get you there every time.
Keep the method simple, tweak the sauce to your taste, and make more than you think you’ll need. These wings are the kind that disappear fast and leave people asking for the recipe.