Go Back
–+ servings
Baked BBQ chicken wings glazed with sauce and served with crinkle-cut fries on a white plate.
No ratings yet

Baked BBQ Chicken Wings

6 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Sticky baked BBQ chicken wings with a smoky homemade whiskey barbecue sauce. The wings bake first, then get brushed with sauce and finished under the broiler so the glaze turns glossy and caramelized.

Equipment

Large rimmed baking sheet or roasting pan
Wire rack
Aluminum foil
Paper towels
Small bowl
Medium saucepan
Whisk
Pastry brush
Tongs
Instant-read thermometer

Ingredients
 

  • 4 pounds chicken wings wingettes and drumettes, tips removed
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ½ cup ketchup
  • ¼ cup light brown sugar packed
  • ¼ cup apple cider vinegar
  • ¼ cup whiskey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper

Instructions

  • Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large rimmed baking sheet or roasting pan with aluminum foil, then set a wire rack on top.
  • Pat the chicken wings very dry with paper towels. Arrange them in a single layer on the wire rack.
  • In a small bowl, mix the smoked paprika, garlic powder, salt, and ground black pepper for the wings.
    Hand holding a bowl of red seasoning mix beside small bowls of barbecue sauce ingredients.
  • Bake for 30 minutes. Flip the wings and bake for 10 more minutes, or until browned and cooked through.
  • Sprinkle the seasoning evenly over both sides of the wings.
    Raw chicken wings sprinkled with red seasoning on a wire rack in a roasting pan.
  • While the wings bake, add the ketchup, brown sugar, apple cider vinegar, whiskey, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, salt, and ground black pepper to a medium saucepan. Whisk until smooth.
    Red barbecue sauce simmering in a saucepan.
  • Place the saucepan over medium heat and bring the sauce to a gentle bubble. Simmer uncovered for 10 to 15 minutes, whisking often, until the sauce lightly coats the back of a spoon.
  • Remove the sauce from the heat. Spoon some into a clean bowl for serving, if desired.
  • Remove the wings from the oven and check that they have reached 165 degrees Fahrenheit (74 degrees Celsius). Brush the remaining BBQ sauce over both sides of the wings.
    Baked chicken wings glazed with barbecue sauce on a wire rack.
  • Turn the oven to broil. Place the pan about 6 inches from the broiler and broil for about 3 minutes, watching closely, until the sauce is sticky and lightly caramelized.
  • Serve warm with the reserved BBQ sauce on the side.

Notes

  • Do not use parchment paper if you plan to broil the wings. Use aluminum foil under the rack instead, or leave the pan unlined.
  • The sauce thickens more as it cools, so do not reduce it too much on the stove.
  • For a thicker glaze, brush the wings with sauce, broil for about 3 minutes, brush again, and broil for 1 more minute.
  • If you prefer not to use whiskey, replace it with apple juice, chicken stock, or water.
  • Patting the wings dry helps them brown better in the oven.

Nutrition

Serving: 6pieces | Calories: 454kcal | Carbohydrates: 17g | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 987mg | Potassium: 405mg | Fiber: 1g | Sugar: 14g | Vitamin A: 679IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg