These oven baked BBQ chicken wings are great to serve as an appetizer and they require very little prep! Perfect sweet, tangy and sticky, they are always a hit!.
Chicken wings are a great appetizer for a big group, and they’re very easy to make when you bake them in the oven. These are so quick and simple and they are always a real crowd-pleaser.
I’ve been there: you want a plate of sticky, flavorful BBQ chicken wings but don’t want to light the grill. Baking the wings at 400°F is my favorite way to get the perfect balance of juicy meat and crispy skin without having to stand over a hot grill (and risk losing my arm hair like Ree Drummond jokes about!)
The Quick Answer
For perfectly baked BBQ chicken wings at 400°F:
- Cook time: 40-45 minutes total
- Flip halfway: Around the 20-minute mark
- Add sauce: Last 15-20 minutes of cooking
But let’s dive deeper into making these wings absolutely perfect!
Why Bake Wings at 400°F?
I’ve tried different temperatures, and 400°F is the best for chicken wings. It’s hot enough to make the skin nice and crispy while still keeping the meat inside juicy and tender. When I tried lower heat, the wings took too long to cook and weren’t crispy enough. If the heat was raised, the sauce might burn before the wings are fully cooked.
The Complete Process for Perfect BBQ Wings
What You’ll Need:
- 2-3 pounds chicken wings (split at joints, tips removed)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup BBQ sauce (store-bought or homemade)
- Optional: 1/4 cup preserves (peach works great!) for extra sticky sweetness
- 1 clove garlic, grated
- Hot sauce to taste (optional)
Step-by-Step Instructions:
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Prep the wings: Pat the wings dry with paper towels. Toss them with olive oil, salt, and pepper. This is very important for getting crispy skin.
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Put the oven on high heat (400°F) and line a baking sheet with foil. You’ll thank me later when it’s time to clean up.
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First bake Arrange wings in a single layer on the baking sheet and bake for 20 minutes,
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Prepare the sauce: While wings are baking, combine BBQ sauce, preserves (if using), grated garlic, and hot sauce in a small saucepan. Heat on medium for 5-10 minutes until well combined and slightly reduced.
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Flip and sauce: After 20 minutes, remove wings from oven, flip them over, and brush generously with sauce. Return to oven.
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Final cooking: Bake for another 20-25 minutes, brushing with more sauce every 7-10 minutes. The multiple layers of sauce create that amazing sticky, caramelized coating we all love!
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Optional broil: For extra crispiness, broil for the last 2-3 minutes, watching carefully so they don’t burn.
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Rest: Let wings rest for 5 minutes before serving (I know it’s hard to wait but this helps the sauce set up nicely).
Common Wing-Baking Mistakes to Avoid
Over the years I’ve made pretty much every wing mistake possible. Learn from my fails!
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Skipping the dry-pat: Moisture is the enemy of crispy skin. Always pat those wings dry!
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Overcrowding the pan: Wings need space! If they’re touching, they’ll steam instead of roast.
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Saucing too early: If you add sauce from the beginning, it’ll burn before the wings are done. The sugar in BBQ sauce caramelizes (burns) quickly.
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Not lining the pan: BBQ sauce is a nightmare to clean off baking sheets. Always use foil!
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Forgetting to flip: One-sided wings are sad wings. Flipping ensures even cooking.
How To Tell When Wings Are Done
Safety first! Chicken should reach an internal temperature of 165°F. But with wings, I actually prefer them around 175-180°F – the higher temp breaks down the connective tissue, making them more tender.
Visual cues:
- Skin is crispy and slightly charred in spots
- Sauce is sticky and caramelized
- When you twist a drumette, the meat pulls easily from the bone
Making Your Wings Extra Special
Want to kick your wings up a notch? Try these variations:
Enhanced BBQ Sauce
Following Ree Drummond’s clever tip, mix your favorite BBQ sauce with peach preserves (or apricot, fig, or raspberry) for amazing depth of flavor. The fruit adds sweetness and helps create that sticky texture we all crave.
Dry Rub First, Sauce Later
For extra flavor, toss wings in a dry rub before baking (try paprika, garlic powder, onion powder, brown sugar), then add BBQ sauce in the last 15 minutes.
Double-Coating Technique
After the first layer of sauce has baked for about 10 minutes, add a second layer. This creates those amazing sticky layers of flavor.
Perfect Sides for BBQ Chicken Wings
What’s a wing without great sides? Here are my favorites:
- Classic celery sticks and blue cheese or ranch dressing
- Corn on the cob (also easy to make in the oven while wings are cooking!)
- Coleslaw (the cool, creamy crunch balances the spicy wings perfectly)
- Loaded potato salad (Ree’s recommendation and it’s spot on!)
- Mac and cheese (because why not add more comfort food?)
FAQs About Baking Chicken Wings
Can I use frozen wings?
You can, but I don’t recommend it. They release too much moisture and won’t get as crispy. If you must, thaw completely and pat very dry before baking.
How many wings per person?
For appetizers, plan on 6-8 wings per person. For a main dish, 12-15 wings per person (more for big eaters!).
Can I make these ahead of time?
You can bake them fully, refrigerate, then reheat at 350°F for 10-15 minutes. They won’t be quite as crispy but still delicious.
What if I don’t have a meat thermometer?
When wings are done, the meat will start to pull away from the bone ends, and when you twist or pull a bone, the meat should come away easily.
Why This Method Beats Grilling
I love the idea of grilled wings, but as Ree points out in her BBQ chicken recipe, grilling has some downsides:
- Not everyone has a grill
- It’s easy to overcook chicken on the grill
- You risk singed arm hair (lol but true!)
- Cleanup is much harder
Oven-baking gives you that perfect caramelized BBQ flavor without any of those issues. Plus, you get to stay in air conditioning during hot summer months!
Final Thoughts
BBQ chicken wings are one of those comfort foods that just make people happy. Whether you’re making them for game day, a summer gathering, or just because it’s Tuesday and you deserve something delicious, this 400°F method will give you spectacular results every time.
Remember: 40-45 minutes total at 400°F, flipping halfway, and adding sauce in the last 15-20 minutes is your formula for wing success! The multiple layers of sauce create that sticky, finger-licking goodness that’ll have everyone reaching for “just one more wing.”
Now excuse me while I go make some wings myself – all this writing has made me hungry!
Why You Will Love This Barbeque Chicken Wings Recipe
- Few steps: These wings are easy to make and only take minutes to toss in the sauce. They are great for parties or other gatherings.
- Easy to find: To make a lot of these oven BBQ chicken wings, you only need three main things.
- Family-friendly: These wings are great for a big group of kids of all ages.
- For chicken, this recipe can be made with wings, drumettes, or wingettes.
- Oil: To help the wings get nice and crispy. Coconut oil will also work well, but I like olive oil better.
- BBQ Sauce: Use your favorite BBQ sauce for this recipe.
- Salt and pepper
Can you make them ahead of time?
It’s best to cook these bbq wings when you are ready to serve them so that they are nice and crispy. You can prep them ahead of time and toss them in the oil and seasonings so you just need to pop them in the oven and toss them in the sauce.
If you have leftovers, they will keep well in the fridge for up to 4 days. Reheat these bbq chicken wings in the oven at 400F for 10 minutes so that they get nice and crispy.