I discovered this method for making baked BBQ chicken wings by pure accident. While I was making my favorite and hugely popular extra crispy chicken wings, on a whim, I decided to change the process slightly. Before I knew it, this became a new and hugely popular BBQ wing recipe at our house. I would be surprised if other wing lovers didn’t enjoy it as much as we did.
How these baked BBQ wings are made
As I mentioned above, this recipe starts off very similar to the extra crispy chicken wings recipe. However, instead of doing it at the end, I tossed the wings with the wing sauce about 10 minutes before the end. I just wanted the sauce to thicken a little. The sauce that I used that time was also slightly different – it was a mix of Duff’s BBQ sauce and their hot Buffalo wing sauce.
I also bumped the oven temperature up a little to get the wings cook faster – it was a long day out on Saturday and we all wanted something as quickly as possible. These seemingly minor modifications gave me completely different results. The results were mind blowing if I do say so myself.
The best part is that it takes only about 30 minutes to bake these wings. Here is a little video of my daughter making them. It’s very easy. I have since experimented more and modified the process slightly, so what you will find in the recipe below will differ a bit from the original video we made.
The wings definitely lost their crispiness after I drenched them in BBQ sauce and baked for additional few minutes. They weren’t extra crispy any more but they weren’t nearly as soft and soggy as your typical baked chicken wings. Some additional experimenting revealed that if you let the crispy wings sit for 5 minutes and then toss with a sauce, they will retain more of their crispiness. Made this way, the texture was just perfect.
What I liked the most about the new wings is how they came out nicely caramelized, even charred in some spots, and sticky. The high heat combined with convection did their magic. The wings turned out truly amazing and a pleasure to eat.
A few words about the sauce
Any favorite BBQ sauce of yours will do the trick. I like to use Duff’s BBQ sauce which you can pick up at Wegmans and many other places in Buffalo or online. This is what I used in this recipe. I did a 2:1 mix of BBQ and Duff’s hot sauce with some fresh minced garlic added. I’ve also tried other BBQ and hot sauces, e.g. Frank’s hot sauce, and they all worked quite well.
- 2 lbs chicken wings. separated into wingettes and drumettes
- 1 Tbsp baking powder (DO NOT USE BAKING SODA!)
- 1 tsp kosher salt
- 3 Tbsp hot wing sauce (Duff's or your favorite hot wing sauce)
- 1/4 cup BBQ sauce (Duff's or your favorite BBQ sauce)
- 3 garlic cloves (minced)
- You must use a convection function in your oven for this recipe. Set the rack to middle position. Preheat oven to 450F.
- Line a baking sheet with foil, then parchment paper. Set aside.
- Pat dry chicken wings with a paper towel. Place the wings in a large bowl. Add the baking powder, salt and pepper. Mix by hand until all wings are evenly coated. Spread the wings on the baking sheet.
- Place the tray with the wings in the oven and bake at 450F convection for 20 minutes.
- Meanwhile, prepare the sauce by combining the hot sauce, the BBQ sauce and the minced garlic in a small bowl.
- Carefully remove the baking sheet from the oven and place on a cooling rack. Let rest for 5 minutes. This will help the wings retain retain more of their crispiness after applying BBQ sauce.
- Pour the sauce over the wings, then mix them with two spatulas to ensure all wings are evenly coated with the sauce.
- Alternatively, transfer the wings to a mixing bowl, pour the sauce over the wings and mix well. Transfer the wings back to the baking sheet.
- Move the wings back into the oven and bake for additional 8 minutes at 400F convection, flipping once halfway, or until the wings are nicely browned and start to char. This usually takes no more than 8-10 minutes but the time will depend on how your oven bakes.
- Remove from the oven and serve hot.
This recipe was updated on January 30, 2019