Baked BBQ Chicken Wings Recipe

Sauced BBQ chicken wings back on the rack, glazed with barbecue sauce and broiled

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Baked BBQ Chicken Wings Recipe

Crispy oven-baked chicken wings tossed in sweet, tangy homemade BBQ sauce until sticky and glossy, served with a cool ranch dip. No fryer needed.

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 639kcal

Author Jennifer

Equipment

rimmed baking sheet
wire rack
large mixing bowl

Ingredients

For the wings

3 to 4 pounds chicken wings split into drumettes and flats
1 tablespoon baking powder (aluminum-free), about 1 to 1.5 teaspoons per pound
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
3/4 to 1 cup BBQ sauce (or your favorite bottled sauce)

For the ranch dip

2 tablespoons ranch seasoning
1 cup sour cream or plain Greek yogurt

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top.
Pat the wings very dry with paper towels. This is the most important step for crispy skin.
In a large bowl, toss the dry wings with the baking powder, salt, pepper, and garlic powder until evenly coated.
Arrange the wings skin-side up in a single layer on the rack, not touching. Bake for 45 to 50 minutes, flipping once at the halfway point, until deep golden and crisp (165°F internal temperature).
Warm the BBQ sauce slightly. Put the hot wings in a large bowl, pour the sauce over, and toss to coat.
For a sticky glaze, return the sauced wings to the rack and broil or bake at 425°F for 5 to 7 minutes, watching closely so the sauce doesn’t burn. Let rest 1 minute before serving.
Make the dip: stir the ranch seasoning into the sour cream or Greek yogurt, cover, and chill at least 30 minutes. Serve alongside the wings.

Notes

Air fryer: Air fry seasoned wings at 400°F for 22 to 25 minutes, shaking a few times, then toss in warm sauce. Work in batches. Sauce timing: Always sauce at the end. BBQ sauce is sugary and will scorch if it bakes the whole time. Storage: Refrigerate wings up to 4 days; reheat in a 375°F oven or air fryer to re-crisp. Keep ranch dip covered and use within 5 days.

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