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Brown Sugar Barbecue Baked Chicken Wings Recipe

by on April 9, 2012 · 26 comments

Brown Sugar Barbecue Baked Chicken Wings Recipe

These barbecue chicken wings are sweet, smoky and just sticky enough to make us very very happy. 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… no cooking needed! All you do is stir a few things together then coat the wings and bake.

As far as the chicken goes, we’ve seen them 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 super easy, just hop on over to our video to see how. It will only add 5 minutes to your prep time, no biggie!

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

No cooking required. Just stir and slather over your 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!

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!

Tip! 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.

Brown Sugar Barbecue Chicken Wings Recipe

Sauce and Bake the Chicken Wings

  1. Toss the chicken with half of the sauce. (Save the rest for later so you can dip!)
  2. Line ‘em 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 about 30 minutes until cooked through then serve with some of that saved sauce from earlier and enjoy! (Remember, never use the same sauce that you tossed with raw chicken, once the chicken has cooked).
Brown Sugar Barbecue Baked Wings Recipe If you have one, cook the chicken on a cooking rack that has been inserted into a baking sheet. The chicken cooks evenly and gets just a little crispier.

Did you like our Brown Sugar Barbecue Baked Chicken Wings Recipe? Might we suggest you take a look at our Asian Sweet Chili Backed Chicken Wings or our Easy Baked Chicken Hot Wings Recipe? Take a browse through all of our recipes for more inspiration.

4.8 from 6 reviews
Brown Sugar Barbecue Baked Chicken Wings
 
Prep time
Cook time
Total time
 
Sweet, smokey and just a little spicy, the sauce for these wings comes together in 5 minutes and is crazy good!
Created By:
Yield: 4
You Will Need
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sriracha chili sauce
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon cumin
  • 3 pounds chicken wings, wing and drumstick separated (see note)
Directions
  1. Heat oven to 450 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).
  2. In a medium bowl, whisk together the ketchup, brown sugar, vinegar, sriracha, cumin and soy sauce. Taste and adjust the sauce to your liking then set aside 1/2 cup of sauce for tossing raw chicken and save the rest for dipping once the chicken has cooked.
  3. Toss chicken with reserved 1/2 cup of sauce then add to the prepared baking sheet (you may need two). Then, bake chicken, turning chicken once during cooking, until opaque throughout, about 30 minutes.
  4. Serve chicken with the sauce you set aside earlier, either on the side or tossed with the chicken.
Notes and Tips
To cut chicken wings so that the drumstick and wing are separated, see our recipe video. If you have a cooling rack that can fit inside your baking sheet, use it. The cooling rack will lift the chicken up, allowing hot air to travel around the chicken. If you do not own a cooling rack that will fit inside your baking sheets, just place the chicken directly onto the foil lined baking sheet and make sure you flip the chicken at the half way point during cooking.

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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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26 Comments

1 Frankie September 22, 2012 at 7:57 pm

What temperature do you bake them at?

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2 Joanne September 22, 2012 at 9:07 pm

Hi there, the oven should be at 450 degrees F.

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3 Michelle October 22, 2012 at 4:18 pm

Have you ever marinated the wings in the sauce? I am going to make these tonight and was thinking about doing that. Just curious if you have ever tried doing that.

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4 Adam October 22, 2012 at 5:27 pm

We haven’t tried marinating the wings in the sauce before baking. If you marinate them you will have to let us know how they turn out.

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5 Matt December 3, 2012 at 12:42 pm

I’m in the middle of this recipe and I just have to say, this sauce is KILLER! can’t wait for the wings to pop out :)

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6 Lynn December 21, 2012 at 8:26 pm

What might you server with these wings?

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7 Adam December 23, 2012 at 12:40 pm

Hi Lynn,

It really is personal preference but we might serve them with something fresh like a small salad. You can take a look at our side dishes page to see if there is anything that catches your eye. Our side dishes.

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8 Bev February 2, 2013 at 5:17 pm

Just wondering if there is something I could substitute for the apple cider vinegar because my husband is severely sensitive to it and I just can’t cook with it- thanks!

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9 Joanne February 2, 2013 at 6:17 pm

Hi Bev, A light vinegar will work (white wine, champagne or even rice wine vinegar). If it is all vinegars that your husband has a hard time with, you could try leaving it out completely, but it won’t have that “tang”

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10 Rick February 3, 2013 at 9:37 am

Does it matter of the wings are defrosted or frozen when you bake them? Sorry.. I’m a rookie at baking wings! Thank you

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11 Adam February 3, 2013 at 2:29 pm

Hi Rick, For the crispiest wings, you’ll want to defrost them.

To do this quickly, throw the frozen wings into a resealable plastic bag, make sure it seals completely then add to a large bowl. Place the bowl with bag of wings into the sink and run cold water over the bag until thawed. It should take about 20 minutes.

If you’re concerned with wasting water, you can also submerge the bag in cold water, leave for 5 minutes then empty the bowl of now very cold water, and then refill with cold water until the chicken has thawed.

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12 Jean March 7, 2013 at 11:12 pm

can i do ahead and also I have to take to another house. What is best way to transport?

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13 Joanne March 12, 2013 at 11:27 am

You can transport in a ziplock bag or container then quickly bake them in the oven for 10 to 15 minutes to “freshen them up” a bit before serving.

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14 Jean Carr March 8, 2013 at 9:40 pm

Haven’t made yet
Can I do ahead and just put in ziplock bags in freezer for 1 day.

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15 Joanne March 12, 2013 at 11:26 am

Yes, that should be fine.

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16 Ashley July 5, 2013 at 10:12 pm

My husband and I were in the mood for wings tonight, and I am very picky about the type of sauces I’ll eat wings with – and this one is excellent! I made this for myself, and my husband a Frank’s Red Hot Buffalo Wings Sauce, and we are both thoroughly enjoying it :) Thanks for the great recipe!

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17 sean July 17, 2013 at 5:12 pm

I really do enjoy this recipe, however I do add a lot more Sriracha Sauce than the recipe calls for, I have made this recipe 2 times so far, and I have used about half a normal size bottle, and it is still a feels like it needs a little more heat to it, however that is my preference, always taste the sauce before you put it on your wings. Also, I have Marinated the wings in the sauce for upwards of 24 hours, and had wings that I have just dipped in for a couple seconds, and can not really tell that much of a difference between them. Anyways, to recap, this is a great recipe, however remember to taste the sauce before cooking, and remember the sauce will caramelize and taste sweeter than when you dip the wings in.

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18 Jackie February 20, 2014 at 8:02 pm

I made this sauce exactly as the recipe read. My family devoured them in a heartbeat and thoroughly enjoyed them. So easy.

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19 Elizabeth April 11, 2014 at 6:51 pm

Yes – I always marinate them and they are great

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20 Marina May 30, 2014 at 2:59 am

Thanks guys, for a great recipe. My 15 year old daughter is a great fan of BBQ chicken wings. I have a question though, my oven baked wings tend to dry out even when baking for the required time and temperature. What am I doing wrong? I noticed the same with even chicken kababs or tandoori (we Indians love our kababs!)

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21 Vista June 3, 2014 at 2:40 pm

I tried the recipe today and boy i loved it, i substituted the vinegar with dry white wine, it came out beautiful. Am gonna make more of it more often.

Reply

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