I always feel like restaurants charge an arm and a leg for wings. That’s exactly why we love making them at home. These BBQ wings are our tried-and-true favorite: simple, flexible, and full of flavor without requiring deep-frying or fancy equipment.
This recipe is especially great if you like hands-off cooking. Once the wings are prepped, they mostly take care of themselves. And bonus: if you buy whole wings and break them down yourself, you’ll end up with wing tips that are perfect for homemade chicken stock later.
Whether you bake them in the oven or throw them on the grill, these wings are ideal for casual dinners, game days, or summer weekends when you want something fun without a ton of effort.
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How to Customize This BBQ Wings Recipe
For sauces, you can:
- Use store-bought BBQ sauce if you’re short on time
- Buffalo sauce for classic heat
- Garlic butter with parmesan
- Teriyaki sauce
- Sweet chili sauce
- Cajun seasoning for a dry rub
Don’t forget the dips. Ranch and blue cheese are classics, but truly… use what you love.
For sides:
- Celery and carrot sticks (classic for a reason)
- Sliced bell peppers for crunch
- Steamed broccoli or cauliflower
- French fries or baked potatoes
- Pasta salad or a simple side salad
Cooking Techniques For This BBQ Wings Recipe
We ballparked 1 pound of wings per serving, which is about 6-8 wings depending on size. If you know you or your partner loves wings, increase this number as needed.
If you are buying whole wings to butcher at home, buy a larger package than you need because you will remove the wing tips and they account for some of the weight.
You can definitely use pre-cut frozen wings too! You should still toss them with the salt and baking powder, but follow the temperature instructions on the bag. They will still need around 80 minutes to get nice and crisp.
These wings have a long cook time but they are totally hands off, so you are free to put your feet up or multitask with another dish on the stove. The key to success with these wings is making sure none of them touch the pan or each other! That will give you the crispiest oven-baked wings.
Also, don’t skip on lining your baking sheet– the chicken juice will get really stuck on the pan throughout the long cook time and this will save you time on clean up.
Should I Bake or BBQ Wings?
There are pros and cons to both methods, but when I think about wings I tend to assess:
Flavor:
Seasoning is one thing, but if I’m going for a smoky flavor, the BBQ is the way to go.
Texture
Baked wings tend to have a less crispy skin compared to BBQed wings, which may be a drawback if you’re like me and prefer a crispy texture.
Convenience
Baking wings dan be done indoors, which is a bonus. But cooking wings in the oven usually takes longer compared to grilling. So if you’re just trying to get dinner on the table, go with baked. But, hopefully you’re outside while you’re cooking these wings, so you can spend a little more time enjoying the sun and chirping birds.
Alternative Cooking Methods:
If you don’t have access to a grill, here are a couple of alternative cooking methods:
Air Fryer: Air fryers use hot air circulation to mimic the effect of deep-frying, resulting in crispy wings with less oil. Preheat the air fryer, place the wings in a single layer, and cook at a high temperature, flipping them halfway through for even browning.
Deep-Frying: Deep-frying wings provides a similar crispy texture and quick cooking time as grilling. Heat oil in a deep pot or fryer to the appropriate temperature, carefully add the wings, and fry until golden brown and cooked through.
Grilling Option: BBQ Wings on the Grill
If you want smoky flavor and slightly crispier skin, grilling is a fantastic option, especially in warmer months. This is my favorite grill: Charbroil Pro Series 4-Burner
How to Grill BBQ Wings
- Preheat the grill to medium heat (about 400°F).
- Prep the wings the same way as oven wings: pat dry, season with salt (skip baking powder for grilling).
- Oil the grill grates well to prevent sticking.
- Grill over indirect heat for 20–25 minutes, turning every 5–7 minutes.
- Move wings to direct heat for the last 5–10 minutes to crisp the skin.
- Brush or toss with BBQ sauce during the final few minutes only to avoid burning.
Grilling tip:
Sauce too early = burnt sugar. Always sauce near the end.
If you want to make cauliflower BBQ wings:
If you’re vegetarian, vegan, or simply want to eat more veggies, cauliflower wings are absolutely delicious! This recipe for bbq cauliflower wings looks amazing.
We also have a great video on how to make buffalo cauliflower wings on our Youtube channel. Check it out below.
Storage and Reheating Notes
This recipe will last in the fridge for up to 4 days and you can freeze the cooked wings and cauliflower wings (unsauced) for up to 6 months. Reheat in the microwave, oven, or toaster oven. Store your sauced wings separately from any sides. Happy prepping!
FAQs
Yes. Cook the wings fully, let them cool, and store them unsauced. Reheat and add sauce just before serving for best texture.
Up to 4 days when stored in an airtight container.
Yes. Freeze cooked, unsauced wings for up to 6 months. Thaw and reheat before saucing.
The oven or toaster oven works best for keeping them crispy. Air fryers also reheat wings beautifully.
Absolutely. Cauliflower wings are a great option if you want more veggies or need a plant-based alternative.
Here are some other recipes we think you’ll love
- Burger Bowl With Shake Shack Sauce
- Pasta Primavera
- Strawberry Salad With Chicken
- Easy Bourbon Chicken & Quick Veggie Rice
- Veggie Mac and Cheese With Cauliflower, Zucchini, and Bell Pepper
- Chicken Waldorf Salad With Quinoa (No Mayo!)
BBQ Chicken Wings Recipe
Ingredients
- cooking spray
- 48 oz chicken wings
- 4 TBSP baking powder
- 2 tsp salt
- 3/4 cup ketchup
- 1/3 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1.5 tsp liquid smoke optional
- 1.5 cup raw veggies of your choice optional
Instructions
- Preheat your oven to 250 F (130 C). If you are using frozen wings, preheat the oven to 375 F (190 C). Prepare a large baking sheet with aluminum foil and top with a baking rack sprayed liberally with cooking spray.
- Pat the wings dry. In a large bowl or gallon bag, add all the wings and sprinkle over the baking powder and salt. Stir or toss to coat.
- Add the chicken wings face up in a single layer with no pieces touching. Bake for 35 minutes. Without removing the wings from the oven, increase the temperature to 425 F (220 C) and bake for an additional 45 minutes. If you are using frozen wings, do not increase the temperature! Just continue baking for another 45 minutes.
- While the wings finish cooking, prepare the barbecue sauce. Combine the ketchup, apple cider vinegar, brown sugar, paprika, cumin, salt, pepper, and liquid smoke in a skillet or saucepan. Bring to a gentle boil then reduce the heat and let it simmer for 7-10 minutes, or until it reaches the thickness level you want. Feel free to taste and adjust as you go! Add more sugar if you want it sweeter, more vinegar if you want it tangier, more liquid smoke/paprika if you want it smokier.
- When the wings are done, toss them with the sauce. Let cool completely for 15 minutes before storing. Keep the wings separate from your raw veggies to make reheating a breeze. That’s it!
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