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Sticky BBQ Chicken Wings Crispy Oven Style

Sticky BBQ Chicken Wings Crispy Oven Style - Tasty

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Follow this recipe to make perfectly crispy, sticky BBQ chicken wings using only your oven. This method uses baking powder to help achieve a crisp exterior without frying.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup your favorite thick BBQ sauce
  • 2 tablespoons honey or brown sugar (optional, for extra stickiness)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with aluminum foil for easy cleanup, then place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the dried wings with the baking powder, salt, and pepper. Toss until every wing piece is evenly coated with the powder mixture.
  4. Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each wing for air circulation.
  5. Bake the wings for 25 minutes.
  6. Flip the wings over. Return the pan to the oven and bake for another 20 minutes, or until the skin is visibly crispy and golden brown.
  7. While the wings finish baking, warm your BBQ sauce in a small saucepan over low heat. If using honey or brown sugar, stir it into the sauce now.
  8. Remove the crispy wings from the oven. Place them in a large, clean bowl. Pour the warm BBQ sauce over the wings.
  9. Toss the wings gently until they are fully coated in the sticky sauce.
  10. Serve immediately while hot.

Notes

  • Using a wire rack allows heat to circulate underneath the wings, which helps them crisp evenly on all sides.
  • Do not skip drying the wings thoroughly; excess moisture prevents crisping.
  • If you prefer a thicker glaze, you can return the sauced wings to the oven for 3-5 minutes under the broiler (watch carefully to prevent burning).

Nutrition