Oven-Baked BBQ Chicken Wings

^{This post has been sponsored by Andria's Food Group. All opinions expressed are my own.}

Are you looking for a simple yet delicious way to enjoy chicken wings this summer? How about full barbecue flavor without having to fire up the grill? Or maybe a crispy coating without having to turn on the deep fryer? If that sounds like the start of a delicious meal, then our Oven-Baked BBQ Chicken Wings have got you covered, courtesy of our longtime friends over at Andria’s Steakhouse, whose delicious Barbecue Sauce is the star of today’s show.

These oven-baked wings deliver classic barbecue flavor, being sweet and smoky, and just a hint spicy, with a crispy coating and glossy BBQ glaze. With our expert step-by-step instructions and no special equipment required, this recipe is perfect for home cooks of all skill levels. What’s more, our recipe uses only simple pantry staples like flour, garlic powder, and red pepper flakes, while Andria’s Barbecue Sauce takes center stage as the star of the show, packing delicious BBQ flavor that caramelizes beautifully in the oven. And all without having to either fire up the grill or heat up the deep fryer.

So, whether you're planning a summer get-together, a game-day spread, or are just looking for something simple to enjoy as a weekend dinner, our BBQ Wings have got you covered. Read on for a complete ingredient checklist, prep tips, and printable recipe card. Let’s get to it!

Oven-Baked BBQ Chicken Wings – Recipe Overview

Taste and Texture:

Our Oven-Baked BBQ Chicken Wings deliver a blend of smoky, sweet, and spicy flavors carried on a crispy coating, with a sticky glaze. We start things off by coating the wings in a seasoned dredge of flour and cornstarch, which gives them their golden crunch. Then, as the wings bake, we baste them twice with Andria’s Barbecue Sauce to give them their sticky glaze. Delicious.

Difficulty Level:

Beginner friendly, and easier than most ‘classic’ wing recipes. With this recipe, we’re achieving decadent BBQ flavor and a crispy coating without the need for deep-frying or grilling. Instead, we’re simply baking the wings in the oven, and then brushing on the sauce in stages while they cook. Meanwhile, we’re using only simple ingredients. Seriously, as far as chicken wing recipes go, this one couldn’t get easier.

Preparation Process:

This entire recipe can be divided into four main stages, none of which are hard or time-consuming.

• Dredge: We dredge the chicken wings in a seasoned cornstarch and flour mix.
• Bake: Next, we bake the wings in the oven.
• Brush with Sauce: During the baking process, we brush with Andria’s BBQ Sauce. This gives the wings a sweet and smoky flavor, with a sticky exterior.
• Finish at a high temperature: The final baking stretch at a higher temperature works to caramelize the sauce into a sticky glaze. Delicious.

Pairings:

These wings are versatile enough to pair with a wide variety of sides and drinks. Serve them with:

• Sauce and Dips: Think of ranch or blue cheese dip, or even a spicy chili sauce or a buffalo sauce.
• Salsa: I love homemade salsa, and this is one recipe that would pair deliciously with a homemade salsa.
• Comfort Foods: My go-to would be a homemade mac and cheese, especially one that’s truly decadent and indulgent.
• Cold Drinks: A nice sangria, homemade summer iced tea, or a paradise slushy.

Oven-Baked BBQ Chicken Wings – Ingredient Checklist

• 14 chicken wings (tips removed)
  • Tip: Uneven, unneeded moisture is the enemy of a good coating. That means you want to pat the wings dry before dredging.
  • Tip 2: Wingtips are prone to burning. As such, I recommend removing them help facilitate even browning. That said, this is optional.
  • Substitution: Your preferred chicken pieces all work. This recipe works with legs and thighs just fine. You could also use drumettes or whole wings if preferred, but remember to adjust the cooking time accordingly.
• ½ cup all-purpose flour
  • Note: The flour forms the base of the coating for the wings, which we’ll be seasoning and mixing with cornstarch.
  • Substitution: As always, you’re gluten-free flour of choice can indeed be used.
• ½ teaspoon salt
  • Note: Plain table salt is all we’re looking for here.
  • Tip: Adjust to preference.
• 1 teaspoon coarse-ground black pepper
  • Note: For added depth and aroma.
  • Tip: As always, fresh cracked pepper will give the best aromatics, but this is one recipe where pre-ground will get the job done just fine.
• 1 teaspoon garlic powder
  • Note: Brings some savory depth to the coating. Works nicely with the BBQ Sauce, in my opinion.
  • Substitution: Onion powder or a blend of both can be used for extra flavor.
• 1 teaspoon Korean red pepper flakes
  • Tip: This has become one of my favorite seasonings over the last few years, since it has a lovely combination of smoky sweetness with just a hint of spice, and some nice ‘chili flavor.’ Adjust to taste.
  • Substitution: Your choice of spicy chili powder. My go-to would be a pinch of cayenne.
• 2 tablespoons cornstarch
  • Tip: Cornstarch is my key to achieving a crispy, golden exterior without frying.
  • Note: For fried foods, or oven-baked foods, nothing promotes crispness like some cornstarch. Seriously, learn to love and use this stuff.
  • Tip 2: Be sure that you’ve combined it thoroughly with the flour for even crisping and to avoid clumping.
• Andria’s Barbecue Sauce (for basting)
  • Note: This is a bold, pleasantly smoky, decadently thick, and slightly sweet sauce that’s perfect on everything from grilled beef to roast pork to fatty fish or even grilled veggies. Today, it’s also helping to enhance the caramelization of our chicken wings, while giving them a delicious barbecue flavor.
  • Why You’ll Love It: Look, I’ve been partnering with Andria’s Steakhouse since the start of 2023, and ‘Gourmet’ is what I do here – and that means lots of flavor. The truth of the matter is that Andria’s line of sauces and salad dressing really do enhance every recipe they’re a part of. For these chicken wings, the BBQ sauce brings a delicious blend of sweet and savory, while being pleasantly thick and smoky. Whether your grilling sausages or steaks, planking salmon, or prepping BBQ Chicken Wings, this BBQ Sauce has something to offer. So up your culinary game and grab a bottle. I promise you won’t be disappointed.
• Fresh Italian parsley – chopped (for garnish)
  • Note: For bright herbal flavor and a pop of color.
  • Tip: Use Italian parsley, not flat leaf. Flat leaf parsley is purely a garnish unless a recipe specifically calls for it.
  • Substitution: Fresh cilantro or basil if preferred.
• Fresh scallions – chopped (for garnish)
  • Note: Provides a mild oniony flavor, along with some nice crunch contrast. It also beautifully complements the glaze.
  • Tip: Slice thin, as pictured.
• Parchment paper (for lining pan)
  • Tip: I mention this every chance I get, and today is no exception. Parchment paper is my number one kitchen hack. Nothing makes cleanup easier or quicker than lining your pans with parchment.
  • Substitution: Your nonstick solution of choice, but seriously parchment gets the job done best.

Tips for Oven-Baked BBQ Chicken Wings

1. Pat the wings dry first:
   • Why: Yes, I mentioned this above. Yes, I’m reiterating it here. Excess moisture can cause the coating to clump or fall from the chicken wings. Not good. As such, pat the wings dry.
2. Use parchment paper:
   • Why: I said this above, and I’m saying it again. Parchment paper is your best friend when the cooking is done. Line your baking sheets. Line your cast iron pans. Parchment paper prevents sticking and makes cleanup easier. This is especially helpful for recipes that involve sticky glazes, such as this one. Nobody wants to be scraping a burnt glaze off the bottom of their pan.
3. Evenly coat the wings:
   • Why: The coating is key, and that means we want it evenly distributed over the wings. As such, toss the wings thoroughly, making sure that you’ve distributed it evenly. We want that crispy exterior, and this is how you get it.
4. Cornstarch is your secret ingredient:
   • Why: I say this every chance I get. Nothing helps crisp up fried or oven-fried food the way cornstarch does [LINK: https://www.thekitchn.com/pantry-ingredient-crispy-chicken-23002804 ] . Don’t skip the cornstarch!
5. Space wings in a single layer:
   • Why: If you space the wings too close together, it will trap air. Trapped air leads to steam. Steam leads to a soggy coating. Not fun. As such, give each wing at least a half-inch of space on the pan. Remember - overcrowding leads to soggy wings.
6. Double-basting for maximum flavor:
   • Why: Back to the star of today’s show, we want to brush Andria’s BBQ Sauce over the wings in stages (twice total during baking) to give the wings a decadently sticky, caramelized glaze.
7. Rest before serving:
   • Why: Another tip I give all the time. Resting allows the chicken’s natural juice to redistribute, and that means juicier meat overall. As with steak, pork, and other meat, let the wings sit for 5–10 minutes after cooking. There’s no sense in perfectly cooking the wings only to sabotage them at the last possible minute.
8. Garnish last minute:
   • Why: Speaking of last steps, don’t skip the garnish. Add parsley and scallions just before serving for a nice pop of color and freshness. Yes, this really does make a difference.

Video for Oven-Baked BBQ Chicken Wings

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And that’s our BBQ Chicken Wings brought to you by Andria’s Steakhouse. If you have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

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