Make a classic game-day feast any day of the week with these juicy Baked BBQ Wings.
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I’ll admit, I’m WILD about chicken wings! No matter which flavor this fab finger food comes in, chances are, I’ve made, tried, and DEVOURED it. Don’t believe me? Just take a peek at my long list of wild wings recipes.
From Air Fryer Garlic and Parmesan Chicken Wings and Salt & Vinegar Chicken Wings to Asian Baked Chicken Wings and Easy Air-Fryer Breaded Chicken Wings, I have a TON of ways to whip up some tasty wings. Although I love all of these versions, sometimes you just crave the classics, which leads me to today’s recipe.
Get ready, because I’m bringing in a big bottle of BBQ sauce for this recipe to make ridiculously smoky, tangy, and sticky baked wings. But don’t worry, health fans—these BBQ baked wings won’t prevent you from attaining your fitness goals. As long as you follow my recommendations, you can enjoy every BBQ bite without regrets!
Just be sure to have plenty of napkins on hand when you’re serving a platter of these glistening wings. They don’t say “finger-lickin’ good” for nothing!
Are Baked BBQ Chicken Wings Healthy?
I know, you won’t find BBQ wings listed alongside kale chips as the healthiest snack, but that doesn’t mean they’re junk food. Hear me out. Unlike with fried wings, you’re going to remove tons of greasy fat by baking your meat in the oven. And by using a high-quality, sugar-free BBQ, you don’t have to worry about sugar wreaking havoc on your health.
If you want to kick up the nutrition of these BBQ wings and be in total control of its ingredients, why not make my simple Easy Keto BBQ Sauce? It’s also easy to swap skin-on for skinless chicken to remove extra fat while still enjoying your meal. And for all you vegans and vegetarians out there, don’t forget to check out my Buffalo Cauliflower Wings for a meat-free (but still delicious) alternative.
When’s the Best Time to Add BBQ sauce?
I get why it’s super tempting to bathe your wings in BBQ sauce before putting them in the oven, but there’s a reason I choose to slather this sauce AFTER baking. Although it’s more convenient to have your wings pre-sauced and ready to go after the first bake, they won’t have the same rich flavor. The oven’s high heat will burn away most of the sauce’s sweet flavors—and not in a good “smoky” flavor kind of way. Plus, all that sauce makes it less likely you’ll achieve optimal crispiness for a mouthwatering bite.
Although it takes a little extra effort to remove the wings from the oven, coat them in sauce, then heat for another five minutes. I promise the result is so worth it. You’ll immediately see just how crispy they are when you serve them. Get ready for a flavor explosion as you enjoy all the mind-blowing flavors in this caramelized sauce (OMG, my mouth is watering now!).
INGREDIENTS
- 4 pounds chicken wings
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon cracked pepper
- 1 cup sugar-free BBQ sauce
INSTRUCTIONS
Prep
Set up the baking sheet and preheat oven.
Season
Dry wings, mix spices, and coat wings.
Bake
Bake wings, flip, glaze with BBQ sauce, then bake again.
Devour!
FAQs & Tips
Don’t have time to bake BBQ wings today? Good news: You can easily prep this recipe and pop it in the freezer. Just season these wings, bake them per the instructions, and take them out to cool. Don’t add the BBQ sauce yet; you’ll do that when you’re ready to serve these bad boys. Instead, wrap your cooled wings in aluminum foil or plastic wrap, put them in an airtight container or freezer-safe bag, and freeze them for up to a few months.
Whenever a BBQ chicken craving strikes, take out your frozen wings and thaw them in the fridge overnight. Bake these wings in your oven at 425°F until they’re crispy (about 10 minutes), then coat them with BBQ sauce and bake for another 5 minutes before putting them in your belly.
Moisture is enemy No. 1 when it comes to making the crispiest wings. That’s why you must roll out your paper towels and seriously dab your wings before adding the seasoning. Also, remember to add a dash of baking powder (not baking soda!) to your dry mix as this will extract more moisture and achieve the crispy texture of your dreams.
Don’t feel like running your oven today? That’s OK; you can pop your seasoned chicken wings in the air fryer. Although baked and air-fryer versions of BBQ chicken wings are interchangeable, you might notice your air-fried chicken reaches peak crispiness earlier than the baked version. I’d suggest shaving about 10 minutes off this recipe if you use the air fryer, and always test your chicken for a safe internal temperature of 165°F. Keep adding a few minutes till your air-fried wings reach the perfect texture.
Serving Suggestions
There are a few “plays” you can run with this famous football finger food. First, you could go on the lighter side and pair your wings’ rich notes with a refreshing veggie side like crudité, a green salad, or everyone’s favorite: coleslaw. If you don’t want to go with classic coleslaw, consider using one of my creative variations, like a Simple Mexican Coleslaw or Apple Coleslaw.
For a more substantial side, nobody’s going to complain if you serve these wings with my sizzling Garlic Parmesan Fries or ooey-gooey mac and cheese. For those out there on a gluten-free diet, I have my Homemade Greek Yogurt Gluten-Free Mac And Cheese so you can still enjoy this comfort food fave without the upset tummy.
Ingredients
- 4 pounds chicken wings
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon cracked pepper
- 1 cup sugar-free BBQ sauce
Instructions
- Preheat your oven to 425°F. Set a wire rack on top of a baking sheet and lightly coat with non-stick spray.
- Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve a crispier skin.
- In a small bowl, mix together the baking powder, salt, garlic powder, and cracked pepper.
- Place the wings in a large bowl and sprinkle the seasoning mix over them, tossing to ensure an even coat.
- Arrange the wings on the prepared wire rack, skin side up, in a single layer. Bake for 20 minutes, then flip the wings and continue baking for another 20 minutes until the chicken is cooked through and the skin is crispy.
- Take the wings out of the oven, toss them with the sugar-free BBQ sauce, then return them to the oven for an additional 5 minutes to glaze.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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