These oven-baked chicken wings are coated in a sweet, smoky barbecue glaze with a touch of brown sugar. They’re easy to make at home and perfect for game day, a casual dinner, or sharing with friends.
Prep time: 15 minutes
Cook time: 45–55 minutes
Serves: 4
Ingredients
- 2 lb (900 g) chicken wings, split at the joints and tips removed
- 1 tablespoon baking powder (not baking soda)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ cup barbecue sauce
- ¼ cup packed brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- Optional: sliced green onions or sesame seeds, for serving
Instructions
- Heat the oven. Preheat to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.
- Dry the wings. Pat the chicken wings very dry with paper towels. This helps them roast and crisp.
- Season. In a large bowl, combine the baking powder, salt, pepper, smoked paprika, and garlic powder. Add the wings and toss until evenly coated.
- Bake. Arrange the wings on the rack with space between them. Bake for 40–45 minutes, turning halfway through, until browned and cooked through.
- Make the glaze. While the wings bake, stir together the barbecue sauce, brown sugar, apple cider vinegar, and Worcestershire sauce in a small saucepan. Simmer over medium-low heat for 3–5 minutes, stirring until the sugar dissolves and the sauce thickens slightly.
- Glaze the wings. Transfer the baked wings to a bowl and toss with the barbecue sauce. For a stickier finish, return them to the rack and bake for another 5–8 minutes.
- Serve. Garnish with green onions or sesame seeds, if desired. Serve hot with extra barbecue sauce.
Tips
- Pat the wings dry before seasoning for better browning.
- Use baking powder, not baking soda; baking soda can leave an unpleasant taste.
- For extra-crispy wings, bake them on a wire rack and leave space around each piece.
- Check that the thickest part of the chicken reaches 165°F (74°C) before serving.
- Watch the wings closely after glazing, since the brown sugar can darken quickly.