Crispy and Sticky Oven-Baked Chicken Wings
These crispy and sticky oven-baked 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.
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!
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Notes
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.
Tried this recipe?Let us know how it was!