Are you craving those sticky tangy perfectly crispy BBQ chicken wings that seem impossible to recreate at home? Trust me, I’ve been there. For years, I thought amazing BBQ wings were something only restaurants could pull off, but boy was I wrong! After countless kitchen experiments (and yes, a few fails), I’ve finally cracked the code on making barbecue chicken wings that’ll have your friends and family begging for the recipe.
Whether you’re prepping for game day, planning a backyard BBQ, or just want a delicious dinner, I’m gonna share everything you need to know about making phenomenal BBQ chicken wings right in your own kitchen And the best part? You don’t even need a grill to make them happen!
What Makes Great BBQ Chicken Wings?
Before diving into the how-to, let’s talk about what makes BBQ chicken wings so darn irresistible:
- The perfect texture: Crispy on the outside, juicy on the inside
- That sticky-sweet sauce: Tangy, sweet, and sometimes spicy BBQ goodness
- The caramelization factor: When the sauce gets all bubbly and caramelized? Heaven!
Ingredients You’ll Need
For the Wings:
- 2-3 pounds chicken wings (drumettes and flats)
- 1 tablespoon aluminum-free baking powder (this is key for crispiness!)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Canola oil (if you’re frying them)
For the Homemade BBQ Sauce:
- 1 cup ketchup
- 1/4 cup white wine vinegar
- 3 tablespoons dark brown sugar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika (this gives an amazing flavor!)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon finely chopped chipotles in adobo sauce and 1/2 teaspoon chili powder for extra kick
Three Foolproof Methods to Make BBQ Chicken Wings
I’m gonna break down three different ways you can make amazing BBQ wings at home. Pick the one that works best for your kitchen setup and preferences!
Method 1: The Baked BBQ Chicken Wings (My Go-To Method)
This method is perfect if you want less mess but still want crispy wings:
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Prep the wings: Preheat your oven to 425°F and line a baking sheet with foil (trust me, you’ll thank me during cleanup). Pat those wings dry with paper towels – this is SUPER important for crispiness!
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Season them up: In a large bowl, toss the wings with the baking powder, salt, and pepper until they’re evenly coated. The baking powder might sound weird, but it’s my secret weapon for crispy oven-baked wings!
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First bake: Arrange the wings in a single layer on your prepared baking sheet. Don’t crowd them! Bake for about 45-50 minutes, turning once halfway through, until they’re golden brown and crispy.
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Make your sauce: While the wings are doing their thing in the oven, combine all the sauce ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and let it simmer for about 5 minutes until it gets slightly thick.
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Sauce ’em up: Take those crispy wings out of the oven and transfer them to a big bowl. Pour that delicious BBQ sauce over them and toss until they’re coated evenly.
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Final bake: Return the sauced wings to the baking sheet and bake for another 6-8 minutes, until the sauce gets sticky and caramelized.
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Serve ’em hot: These babies are best served immediately while they’re still hot and sticky!
Method 2: The Fried-Then-Baked Method (Restaurant Style)
If you want wings that taste like they came from your favorite sports bar:
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Heat the oil: Heat about 3 inches of canola oil in a heavy pot until it reaches 375°F.
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Prep and season: Pat those wings dry and season well with salt.
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Fry in batches: Add half the wings to the hot oil and fry until they’re golden brown and fully cooked, about 5-7 minutes. Drain on paper towels and repeat with the remaining wings.
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Make the sauce: Whisk together the BBQ sauce ingredients in a medium bowl.
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Sauce and bake: Preheat your oven to 325°F. Place the fried wings in an ovenproof dish, pour the sauce over the top, and toss to coat. Bake until the wings are heated through and the sauce is brown and bubbling, about 15-18 minutes.
Method 3: The Air Fryer Method (Quick & Easy)
Got an air fryer? This method is for you:
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Prep the wings: Pat them dry with paper towels (sense a theme here?). Toss with baking powder and seasonings.
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Air fry: Cook at 380°F for 20-25 minutes, tossing once halfway through.
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Add sauce: Toss the wings in your BBQ sauce.
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Final crisp: Return to the air fryer for 2-3 more minutes to caramelize the sauce.
My Tips for Next-Level BBQ Chicken Wings
After making these wings about a million times (slight exaggeration lol), I’ve picked up some tricks:
- DRY THOSE WINGS: I can’t stress this enough! Moisture is the enemy of crispiness.
- Use aluminum-free baking powder: The regular kind can give a metallic taste.
- Customize your sauce: Like it spicy? Add more chipotles or some hot sauce. Prefer sweeter? Add more honey or brown sugar.
- Check your temperature: Chicken should reach 165°F to be safe to eat. A meat thermometer is your friend!
- Don’t skip the final bake: That second round in the oven is what makes the sauce caramelize and get sticky-good.
What to Serve with Your BBQ Chicken Wings
I love serving these wings with:
- Classic french fries or sweet potato fries
- Creamy mac and cheese
- Cornbread (the sweetness pairs so well with the wings)
- Crispy onion rings
- A cold beer (for the adults, obviously!)
Storing and Reheating Leftover Wings
If by some miracle you have leftovers:
- To store: Transfer cooled wings to an air-tight container within 2 hours. They’ll keep in the fridge for up to 4 days.
- To freeze: Arrange in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for about 3 months.
- To reheat: For best results, thaw overnight and reheat in a 350°F oven for 10-15 minutes. Microwaving works in a pinch (2-3 minutes) but they won’t be as crispy.
Why My BBQ Wings Are Better Than Takeout
I’m not saying mine are the absolute best in the world (okay, maybe I am), but here’s why homemade BBQ wings beat takeout any day:
- You control the ingredients (no weird preservatives)
- They’re fresh out of YOUR oven (no soggy delivery wings!)
- You can adjust the flavors exactly how you like them
- It’s way cheaper than ordering out
- The satisfaction of nailing a recipe is just chef’s kiss
Final Thoughts
Making BBQ chicken wings at home isn’t complicated, but it does require a little attention to detail. The key steps are getting them crispy first (either by baking, frying, or air frying), then coating them in that delicious BBQ sauce, and finally giving them a quick bake to caramelize the sauce.
Next time you’re craving wings, skip the takeout and give these homemade BBQ chicken wings a try. I promise you’ll be amazed at how good they taste, and your friends will think you’ve been hiding secret culinary skills all this time!
P.S. Don’t forget the napkins… lots and lots of napkins!
Delicious at Home Wings Made Easy
The Best Barbecue Chicken Wings are a snacking dream. They’re crispy wings that you brine and then top with a tangy, doctored up barbecue sauce that bakes on sweet and savory.
You will love these wings!
They are perfect for a Super Bowl recipe or any kind of snacking opportunity. The recipe features simple ingredients that you should have on hand.
The full, printable recipe card is at the end of this post. You can scroll down to the card and hit the “print” button under the picture of the recipe and the recipe will be condensed onto a one page version with no ads.
You can then screenshot or print it. There is also a Pinterest button on the card that you can use to save to your Pinterest page.
If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife.
Chinese Five Spice is an Asian inspired blend of spices that is GREAT for barbecue.
The spices in Chinese Five Spice are: star anise, fennel, peppercorns, cloves, and cinnamon.
The five spices represent the five elements of fire, water, wood, earth, and metal. Even if you think you do not like these spices, I strongly encourage you to give this a try.
The spice flavors change when combined with the other ingredients and during the baking process. When I make these wings, everyone always loves the flavor and is surprised when I tell them about this spice.
You can find it in most spice aisles or in the Asian aisle at your store.
Open Pit Barbecue Sauce
Open Pit Barbecue Sauce is a regional sauce for sure, and I sometimes have a hard time finding it elsewhere. You can check their website for a retail locator to see where it is available in your area.
I also see that it is available on Amazon and I listed it HERE ON MY AMAZON SHOP.
*This is an affiliate link meaning I make a small commission on the sale if you use it. Amazon pays this and it costs you no extra.
I cannot really recommend another barbecue sauce because I find a lot of other brands to be too sweet for this recipe. If you want or need to use another sauce, use one that is not super thick and has a more vinegar base.
These wings are great on their own, but if you want to dip them in a ranch or blue cheese, I won’t tell you otherwise.
Easy Honey BBQ Chicken Wings Recipe | How To Make The Best BBQ Wings
FAQ
How do you make BBQ chicken wings?
Mix barbecue sauce and syrup together, then pour over wings and toss to coat. Arrange coated wings on a baking tray. Bake in the preheated oven, flipping every 15 to 20 minutes, for 1 hour. Turn on oven’s broiler and broil wings until golden brown, about 5 minutes per side.
Do you put barbecue sauce on wings before or after cooking?
How to make barbecue sauce for chicken wing?
Steps to Make It
Heat up a medium saucepan on medium-low. Add 1 cup ketchup, 1/4 cup white vinegar, 1/4 cup brown sugar, 2 tablespoons paprika, 1 tablespoon olive oil, 1 tablespoon chili powder, 2 teaspoons garlic powder, and 1/4 teaspoon cayenne powder. Allow the mixture to simmer for 5 to 8 minutes.
How long should you barbecue chicken wings?
BBQ chicken wings typically take 40-45 minutes to cook on a grill at a temperature of around 300°F, but times can vary. To ensure they are fully cooked and safe to eat, always use a meat thermometer to check for an internal temperature of 165°F in the thickest part of the wing. You can increase cooking time to 195-205°F for a more tender and desirable texture.