Brown Sugar Barbecue Baked Chicken Wings Recipe

These barbecue baked chicken wings are sweet, smoky and just sticky enough to make us very very happy. Jump to the Brown Sugar Baked Chicken Wings Recipe or read on to see our tips for making them.

Brown Sugar Barbecue Baked Chicken Wings Recipe

We love getting a little dirty, it’s just more fun that way! Not so dirty that you need to bring out the Stain Master, but dirty enough to require more than one napkin. The sauce for these brown sugar barbecue baked chicken wings recipe is a cinch. There is no cooking needed! All you do is stir a few things together then coat the wings and bake.

How to Make Oven Baked Chicken WingsYOU MAY ALSO LIKE: This Easy Baked Chicken Hot Wings Recipe. Skip the oil and fryer and make easy baked chicken hot wings instead. Then toss them in a restaurant-style buffalo wing sauce. Or, try this 3-ingredient Sweet Chili wing recipe.

Barbecue Baked Chicken Wings – Make the Sweet and Spicy Sauce Everyone Will Love

These baked wings are very simple and we love this sauce! No cooking required. Just stir and slather over your baked wings!

Barbecue Baked Chicken Wings

You’ll need ketchup, brown sugar, cumin, soy sauce and something that you will always find in our kitchen, sriracha chili sauce!

Easy Brown Sugar Barbecue Sauce

See it in the back of the photo? That’s what your looking for, we buy ours at our local grocery store in the international section, but you can find it at Asian or International grocery stores, too. Get a bottle, you’ll love it! You could even make a double batch and save it in the fridge up to one week. Dip fries, veggies or chicken nuggets in it and you’ll be happy.

How to Bake Wings

We’ve seen chicken wings sold two ways. First, everything has been done for us –  the drumette and wing are already separated. It’s great to find this, but sometimes we don’t and instead have to do some light butchering before cooking. Separating the wing and drumette is really easy, just hop on over to our video to see how. It will only add 5 minutes to your prep time, no biggie! Or, leave them unseparated. It’s completely up to you!

WATCH: How to cut a chicken wing.

  1. Toss the wings with half of the sauce. (Save the rest for later so you can dip!)
  2. Line them up on a baking sheet. Notice that we inset a baking rack inside our baking sheet — if you have this option, do it. We find that the chicken gets just that little bit crispier. We do this for bacon, too!
  3. Bake the wings until cooked through, about 30 minutes, and then serve with some of that saved sauce from earlier.  (Remember, never use the same sauce that you tossed with raw chicken, once the chicken has cooked).

How to Bake Chicken Wings

Grilled Garlic Lemon Chicken Wings RecipeYOU MAY ALSO LIKE: These Grilled Lemon Garlic Chicken Wings. If you’ve never tried grilling wings, you need to start and this grilled wings recipe is here to help.

Recipe updated, originally posted April 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Brown Sugar Barbecue Baked Chicken Wings Recipe

  • PREP
  • COOK
  • TOTAL

Sweet, smokey and just a little spicy, the sauce for these wings comes together in 5 minutes and is crazy good. We’ve seen chicken wings sold two ways. First, everything has been done for us – the drumette and wing are already separated. It’s great to find this, but sometimes we don’t and instead have to do some light butchering before cooking. Separating the wing and drumette is really easy, just hop on over to our video to see how. It will only add 5 minutes to your prep time, no biggie! Or, leave them unseparated. It’s completely up to you!

Makes approximately 24 wings (when separated)

You Will Need

1 cup ketchup, try our homemade ketchup recipe

1/2 cup lightly packed brown sugar

1 tablespoon apple cider vinegar

1 tablespoon Sriracha chili sauce

1 teaspoon light soy sauce

1/2 teaspoon ground cumin

3 pounds chicken wings, wing and drumstick separated

Directions

    Heat the oven to 400 degrees F. Line a baking sheet with aluminum foil. If you have one that fits, lay a cooling rack inside the baking sheet, this helps get the chicken extra crispy – see note below. Spray rack with nonstick cooking spray.

    In a medium bowl, whisk together the ketchup, brown sugar, vinegar, Sriracha, cumin, and soy sauce. Taste and adjust with additional soy sauce or sugar. Set aside 1/2 cup of sauce for tossing raw chicken and save the rest for dipping once the chicken has cooked.

    Toss the chicken wings with the reserved 1/2 cup of sauce then add to the prepared baking sheet. Bake the chicken wings, turning once during cooking, until an internal thermometer registers 165 degrees F, 35 to 45 minutes.

    Serve the baked wings with the sauce you set aside earlier, either on the side or tossed with the chicken.

Adam and Joanne's Tips

  • If you do not have a wire rack that will fit inside a baking sheet (here’s one online), you can still make wings. Arrange them on the baking sheet, without the rack and rotate a few times during baking.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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32 comments… Leave a Comment
  • Rodrigo June 2, 2017, 5:24 pm

    Just did it here, tasted super good. My girlfriend loved the sauce and matched good with rice and salad. Thanks!

    Reply
  • Anita December 19, 2016, 7:35 am

    Do I have to follow your ketchup recipe? *If I don’t though, what brand/kind of Ketchup should I use to substitute? Going to make them tomorrow!

    Reply
    • Joanne December 23, 2016, 7:02 pm

      Your favorite store-bought ketchup will be fine.

      Reply
  • Wendy Katz October 19, 2016, 4:33 pm

    I made them last night.Originally I was looking for a barbecue sauce recipe because that’s usually how I make oven wings,,with store bought barb.sauce and I was all out.I came across your recipe,which was great since it had the whole recipe,sauce and how to cook the wings in them.I never cut my wings but probably will from now on,faster cooking,cooks better,etc.I thought the sauce and the way the chicken tasted was great.I might put more heat next time,red pepper flakes, more of the hot sauce or a bit of another hot sauce but I wouldn’t want to change the taste,just a bit spicier.Maybe I missed something in the recipe,I didn’t see it in the recipe,but I should have known better and sprayed the rack with oil.Was I suppose to do that?I do know better but I was rushing.The rack got baked on sauce on it,very sticky.I am again soaking it in hot water with dawn.Very hard to clean.Also a few wings stuck to the grill insert I put in the baking sheet.Lost a little skin,not too bad but the rack,a mess.I did put a bit more sauce on the wings when they were already on the rack because it didn’t seem the sauce stuck to all the wings and I added a little more on top after I turned them.Do you think that was the problem.Thank you again for a great recipe.I still got wings left for dinner,it was just me eating them.I will definitely make these again.

    Reply
  • Daniella November 5, 2015, 11:55 am

    This recipe sounds great, but I would rather use boneless skinless breast meat, how will that effect the cooking time?

    Thanks!

    Reply
    • Joanne November 7, 2015, 2:39 pm

      Hi Daniella, I would expect a 25 to 30 minute cooking time. You might want to reduce the oven temperature, though. The oven is set high in this recipe so the skin becomes crisp. Since you would be using skinless chicken, you should be fine with a temperature closer to 375º F – Joanne

      Reply
  • Damali May 25, 2015, 10:13 pm

    My entire family (who can be as picky as Chopped judges) loved, loved, loved this recipe! I also put the sauce on salmon and it was amazing! Thank you!

    Reply
  • Deborah December 5, 2014, 6:40 am

    These are THE BEST most delicious wings I have ever had in my whole life!! Everybody loves them! Finger-lickin’, lip-smackin’ good- literally! My in-laws can’t get enough of them.

    Thank you!

    Reply

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