Easy BBQ Wings

These easy BBQ Wings can be oven-baked or air fried for the BEST finger-licking good chicken recipe! These sweet and smoky wings are perfectly crispy on the outside and juicy on the inside.

Classic BBQ Wings are the perfect blend of so many things. Smoky, sweet, spicy, juicy, crispy… They should leave you licking your fingers and reaching for the next piece. While these are most often made on the grill, it is possible to get the perfect barbecue wings from your oven or air fryer, too!

These start with a super flavorful blend of seasonings and herbs, plus a good dose of baking powder for super crunchy chicken skin. Baked to a crisp, they are then coated with your favorite BBQ sauce and broiled to bubbly perfection. This will be the biggest hit the next time you invite friends over to watch the big game!

Wings are easy to cook, versatile, and even great for meal prepping. Cook up a double batch of wings, then freeze half for a delicious dinner without all the work later. Bake a tray or two, then carry them to the next potluck in a crock pot for easy serving. Wings are great for leftover lunches, parties, game days, and so much more!

BBQ Wing Ingredients

Here is a quick overview of what you will need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below.

• Chicken Wings – This recipe is for “party wings,” the wings that are separated at the joints into drummies and flats. If you are using full, attached chicken wings, you will require a longer cooking time.
• Baking Powder – This might seem like a weird ingredient, but it is exactly what you need if you love crispy chicken skin! Baking powder soaks up moisture on the skin and increases surface area which leads to a better crunch in every bite.
• Brown Sugar, Paprika, Chili Powder, Garlic Powder, Onion Powder, Oregano, Salt, Pepper – This blend gives a great balance of sweet and spicy! The brown sugar balances out the smoky flavor and gives a much more complex taste to the wings. Brown sugar monk fruit is a great low-carb option if you’re keto.
• Barbecue Sauce – You can use your favorite variety. We love Sweet Baby Rays or G Hughes when we want to keep it keto-friendly. You may want more for dipping as well.

How to Make BBQ Chicken Wings

There are a few steps involved, but this is an easy, straightforward recipe! Here is a step-by-step guide for the best barbecue wings!

Prep & Season Chicken

To start, it is important to properly prepare your chicken wings. The key to crispy chicken skin is to start with VERY DRY skin. If you are in a hurry, simply trim off any loose bits and dry the wings as much as possible with a paper towel. If your goal is the BEST wings, pat them dry and let them air dry in the fridge for several hours (up to a full day) covered with a paper towel.

If baking, preheat the oven to 425 degrees F. Cover a baking sheet with aluminum foil, then top this with a baking rack. Grease or spray with oil if your baking rack is not nonstick.

Place your dry wings in a bowl or plastic bag. In a small bowl, mix together your brown sugar, baking powder, and seasonings. Dump this over the chicken and toss until every piece is completely covered with the mixture.

Bake or Air Fry

OVEN: Place the chicken wings on the prepared baking rack, making sure there is room between each wing for air to circulate. Bake for 20 minutes, then flip and continue baking another 15-25 minutes. Time required will depend on the size of your wings.

AIR FRYER: Preheat the air fryer to 375 degrees F for 3 minutes, spray with oil, then begin adding in your chicken wings. You may need to work in batches because you need to give the wings room for airflow for crispy, evenly-cooked wings. Air fry for 20-25 minutes, shaking once after 12-ish minutes.

Sauce & Broil

Once wings read 160 degrees F with a meat thermometer, remove them from the oven. Brush the wings with barbecue sauce. If you love them super saucy, add sauce to both sides. Turn the oven broiler on high and return the wings to broil for 30-90 seconds. Once the sauce is perfectly bubbly and glazed on, remove and serve.

Serve

We love these wings served piping hot with a side of Jalapeno Ranch for dipping! Round out the meal with carrots, celery, and other fresh veggies with the dip. For a great game day spread, serve with Smashed Brussels Sprouts, 4-Ingredient Jalapeno Poppers, and Loaded Smoked Queso. For a restaurant-type dinner, consider sides like Baked Onion Rings or Cauliflower Tots.

Storage and Freezing

Allow wings to completely cool, then store them in an airtight container in the fridge up to 4 days. To keep these good for longer, freeze them! First allow wings to completely cool, then place them on a plate or baking sheet (not touching) and freeze for at least 2 hours. Transfer frozen wings to a freezer-safe container and enjoy within 3 months for the best taste and texture.

Reheat

The two best reheating methods for chicken wings are baking and air frying. Both options keep the meat juicy while keeping some crunch in the skin. I do not recommend the microwave because the skin becomes soggy and the meat overcooks and dries out.

To evenly reheat a large number of wings, reheating in the oven (350 degrees for 10-14 minutes) is your best bet. To avoid any drying out, you can spray the wings with water before reheating. You can turn them halfway through for the most even cooking, but it is not necessary.

The air fryer gives you the quickest, crispiest reheated wings. With the air fryer on 360, reheat wings in a single layer for 5-6 minutes. For the crispiest skin, flip at the 3 minute mark.