These barbecue baked chicken wings are sweet, smoky and just sticky enough to make us very very happy. Skip the oil and fryer and make baked wings instead!
Make a Sweet and Spicy Sauce Everyone Will Love
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 ingredients together, coat the wings and bake. You can also try our Sweet and Tangy Barbecue Sauce.
Sriracha is in the back of the photo above. That’s what you are 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.
How to Bake Wings
We’ve seen chicken wings sold two ways. First, everything has been done for us, which means that 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.
- Toss the wings with half of the sauce. (Save the rest for later so you can dip!)
- 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!
- 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).
More Easy Wing Recipes
- Easy Baked Chicken Hot Wings
- Pho-Inspired Grilled Chicken Wings
- Lemon Garlic Grilled Chicken Wings
- Buffalo Wing Sauce (three ingredients!)
- Sweet Chili Baked Wings
- Buffalo Baked Cauliflower Wings (meatless recipe)
Brown Sugar Barbecue Baked Chicken Wings
Sweet, smokey and just a little spicy, the sauce for these baked chicken wings comes together in 5 minutes and is crazy good. We’ve seen chicken wings sold two ways — with the drumette and wing are already separated and not. It’s up to you whether or not you separate the wings. If you’d like to, 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!
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
1Heat 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.
2In 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.
3Toss 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.
4Serve 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.
- Nutrition facts: We have used the USDA database to calculate approximate values. 1 pound of wings will be 8 to 12 wings, depending on size.