Follow these steps to make sticky, flavorful BBQ chicken wings that achieve a crispy texture using only your oven.
Author:Ahazzam
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:4 servings
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs chicken wings, separated into flats and drumettes
1 tablespoon baking powder (not baking soda)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup your favorite thick BBQ sauce
2 tablespoons honey or brown sugar
Instructions
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with aluminum foil and place a wire rack on top of the foil.
Pat the chicken wings completely dry using paper towels. This step is key for crispiness.
In a large bowl, toss the dry wings with baking powder, salt, and pepper until evenly coated.
Arrange the wings in a single layer on the wire rack, ensuring there is space between each piece.
Bake for 25 minutes.
Flip the wings over and bake for another 15 minutes.
While the wings bake, combine the BBQ sauce and honey or brown sugar in a small saucepan over medium heat. Stir until smooth and slightly thickened, about 3 minutes. Remove from heat.
Remove the wings from the oven. Increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius).
Brush the wings generously with half of the BBQ sauce mixture.
Return the sauced wings to the oven and bake for 5 to 7 minutes, watching closely to prevent burning.
Remove the wings, toss them with the remaining sauce, and serve immediately.
Notes
Using a wire rack allows air to circulate around the wings, which helps the skin crisp evenly on all sides.
Do not skip the baking powder; it raises the skin’s pH level, promoting browning and crisping.
For extra stickiness, you can briefly broil the wings for the last 1-2 minutes after saucing, but watch them constantly.