These Crispy and Sticky Oven-Baked Chicken Wings are the perfect mix of crispy, saucy, and packed with flavour. They start with a bold dry rub, baked up crispy in the oven (or grill), then get tossed in BBQ sauce before a final blast of heat to caramelize that sticky goodness.
Perfect for a super bowl party, or just when you need some top-tier wings at home.
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These Crispy and Sticky Oven-Baked Chicken Wings is just one star in our Game Day Spread and trust us—it is a crowd favourite! We also served up a Baked Jalapeño Popper Dip, Easy Sheet Pan Pizza with Pepperoni, plus hummus and fresh veggies for a little balance. Whether you are here for the game or just the snacks, this lineup guarantees a winning bite every time!🏈🔥
Watch how these crispy baked chicken wings recipe were made in our Game Day Feast
Ingredients
Wings
- Chicken wings
- Oil or cooking spray (as needed)
- BBQ sauce (your favourite)
- Hot sauce (optional, for extra heat)
- Lime zest (optional, for garnish)
Dry Rub
- onion powder
- garlic powder
- paprika
- Cayenne
- Chili powder
- Salt
- Black pepper
- Ground ginger (optional)
- Coriander (optional)
See recipe card below for quantities.
Instructions
Season the Wings
In a large bowl, mix all the dry rub ingredients. Pat the wings dry with paper towels, then toss them in the seasoning until fully coated. Let them sit for 20 minutes to absorb the flavours.
Prep the Oven or Grill
Oven Method: Preheat oven to 400°F (380°F convection). Place a wire rack on a large rimmed baking sheet and lightly oil the rack.
Grill Method: Preheat grill to medium-high heat (around 400°F). Oil the grates to prevent sticking.
Cook the Wings
Oven: Spread wings in a single layer on the rack (don’t overcrowd). Bake for 25-30 minutes, flipping at 10 and 20 minutes for even crispiness. (Cooking time may vary due to the size of wings and/or your oven)
Grill: Place wings directly on the hot grates and cook for 4 minutes per side.
Sauce ‘Em Up
Remove wings and toss them in a mxing bowl with the BBQ sauce (add hot sauce if you like extra heat).
Final Cook to Set the Sauce
Oven: Return wings to the oven for 10 more minutes until the sauce sets is caramelized and sticky.
Grill: Place wings back on medium heat for 5 minutes, flipping once, until the sauce is caramelized and sticky.
Serve
Plate them up with remaining sauce for dipping and a sprinkle of lime zest for a fresh finish. TIP: have plenty of napkins on hand for these sticky wings!
TIPS For Perfect Wings
- Dry the Wings First: Patting them dry helps them crisp up better.
- Don’t Skip the Wire Rack: It allows air to circulate, making the wings crispier.
- Adjust the Heat: Love spicy wings? Increase the cayenne or mix in more hot sauce.
- Use a Meat Thermometer: Wings are done when they hit 175-185°F internally—juicy inside, crispy outside.
- Double Batch? Rotate the Trays! If baking a big batch, rotate the trays halfway through for even cooking.
FAQ:
Getting that perfect sticky glaze is all about using the right type of sauce and knowing when to apply it. Here are some key factors:
1. What type of BBQ sauce works best?
Look for a thick, slightly sweet BBQ sauce—something that contains honey, molasses, or brown sugar. These natural sugars help the sauce caramelize and create that glossy, sticky finish. A thinner, vinegar-based BBQ sauce won’t cling to the wings as well.
2. Can I make my own sticky sauce?
Yes! If you want to customize your sauce, mix:
½ cup BBQ sauce
2 tablespoon honey or maple syrup (for extra stickiness)
1 tablespoon soy sauce (for a touch of umami)
1 teaspoon hot sauce (optional, for heat)
Use a small saucepan to warm this mixture on the stove before tossing it with the wings for better coverage.
If you add BBQ sauce too early, it might burn due to the sugars. That’s why the best method is:
Bake/grill the wings first to get them crispy.
Toss them in sauce.
Return them to heat for the final 5-10 minutes so the sauce thickens and clings.
Absolutely! This is a great recipe to switch things up, try these:
Teriyaki glaze – Sweet, sticky, and a little salty.
Buffalo-honey sauce – A mix of buffalo sauce and honey for spicy-sweet wings.
Gochujang glaze – A Korean-inspired sauce with heat and umami. Finish off with sesame seeds or chopped green onions.
📖 Recipe
Crispy and Sticky Oven-Baked Chicken Wings
Ingredients
Wings
- 4 lbs chicken wings
- Oil or cooking spray as needed
- BBQ sauce your favourite
- Hot sauce optional, for extra heat
- Lime zest optional, for garnish
Dry Rub
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne adjust for heat level
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground ginger optional
- ½ teaspoon coriander optional
Instructions
Season the Wings
- In a large bowl, mix all the dry rub ingredients. Pat the wings dry with paper towels, then toss them in the seasoning until fully coated. Let them sit for 20 minutes to absorb the flavours.
Prep the Oven or Grill
- Oven Method: Preheat oven to 400°F (380°F convection). Place a wire rack on a large rimmed baking sheet and lightly oil the rack.
- Grill Method: Preheat grill to medium-high heat (around 400°F). Oil the grates to prevent sticking.
Cook the Wings
- Oven: Spread wings in a single layer on the rack (don’t overcrowd). Bake for 25-30 minutes, flipping at 10 and 20 minutes for even crispiness. (Cooking time may vary due to the size of wings and/or your oven)
- Grill: Place wings directly on the hot grates and cook for 4 minutes per side.
Sauce ‘Em Up
- Remove wings and toss them in a mxing bowl with the BBQ sauce (add hot sauce if you like extra heat).
Final Cook to Set the Sauce
- Oven: Return wings to the oven for 10 more minutes until the sauce sets is caramelized and sticky.
- Grill: Place wings back on medium heat for 5 minutes, flipping once, until the sauce is caramelized and sticky.
Serve
- Plate them up with remaining sauce for dipping and a sprinkle of lime zest for a fresh finish. TIP: have plenty of napkins on hand for these sticky wings!
Leave a Review
- If you try this recipe, please leave a review letting us know how it was! Each review helps so much! Thank you!
Notes
- Dry the Wings First: Patting them dry helps them crisp up better.
- Don’t Skip the Wire Rack: It allows air to circulate, making the wings crispier.
- Adjust the Heat: Love spicy wings? Increase the cayenne or mix in more hot sauce.
- Use a Meat Thermometer: Wings are done when they hit 175-185°F internally—juicy inside, crispy outside.
- Double Batch? Rotate the Trays! If baking a big batch, rotate the trays halfway through for even cooking.
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