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A plate of BBQ Wings garnished with sliced green onions, served with a bowl of creamy dipping sauce on a white platter and a red-and-white cloth.

BBQ Wings

Mandy Applegate
I love making these BBQ Wings when I want something genuinely crowd-pleasing without standing over a deep fryer. The wings get coated in a seasoned flour mixture that crisps up beautifully in the oven, and the barbecue sauce brushed on at the end caramelizes into a sticky, glossy glaze. They come out golden, saucy, and packed with smoky, savory flavor from the paprika, chili powder, garlic, and onion powder in that coating. Whether it's game day or a weeknight dinner, these always deliver.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Appetizer, Dinner, Main Course
Cuisine American
Servings 4
Calories 523 kcal

Ingredients
 
 

  • 2.5 pounds chicken wings around 20 pieces
  • 1 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ cup barbecue sauce

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a bowl, mix the flour, onion powder, garlic powder, paprika, chili powder, salt, and pepper.
    1 cup flour, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon sea salt, 1 teaspoon black pepper
  • Toss the chicken wings in the flour mixture until evenly coated. Arrange them in a single layer on the prepared baking sheet.
    2.5 pounds chicken wings
  • Bake for 40 minutes, flipping halfway through, until the wings are golden and crisp.
  • Remove from the oven and brush the wings in barbecue sauce. Place them back on a clean, lined baking sheet.
    ½ cup barbecue sauce
  • Return to the oven and bake for another 8–10 minutes, until the sauce is sticky and caramelized.

Notes

Here are a few things I've learned from making these BBQ Wings that'll help yours turn out great.
Coat thoroughly: Make sure every part of the wing is covered in the flour mixture before it goes on the baking sheet. Bare spots won't crisp up the same way.
Don't overlap the wings: Arrange them in a single layer with a little space between each piece. Crowding the pan traps steam and prevents that crispy coating from forming.
Flip at the halfway mark: Set a timer for 20 minutes so you don't forget to flip. That step is what gets you an even golden crust on both sides.
Brush generously: Don't be shy with the barbecue sauce. A good even coat on every wing is what gives you that sticky, caramelized finish after the final 8 to 10 minutes in the oven.
Use a clean sheet for the sauce bake: Switching to a fresh, lined baking sheet before the sauced bake keeps residue from the first bake from burning and affecting the flavor of the glaze.
Store and reheat properly: Refrigerate fully cooled wings in an airtight container for up to 4 days or freeze them in a freezer bag for up to 3 months, and thaw overnight in the fridge before reheating. They reheat best in the oven, which brings the coating back to life and keeps the sauce from turning gummy.

Nutrition

Calories: 523kcalCarbohydrates: 40gProtein: 32gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 118mgSodium: 1071mgPotassium: 397mgFiber: 2gSugar: 12gVitamin A: 702IUVitamin C: 1mgCalcium: 43mgIron: 3mg
Keyword Barbecue Chicken Wings, Barbecue Wings, Barbeque Chicken Wings, Barbeque Wings, BBQ Chicken Wings, BBQ Wings
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