Brown Sugar Barbecue Baked Chicken Wings

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! 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

Barbecue Baked Chicken Wings – Make the 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.

Barbecue Baked Chicken Wings

You’ll need ketchup (try our homemade ketchup), brown sugar, cumin, soy sauce and a bit of spice from sriracha chili sauce!

Easy Brown Sugar 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.

Get a bottle, you’ll love it! You could even make a double batch of the sacue 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, 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.

  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

More Easy Wing Recipes

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

  • PREP
  • COOK

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!

Makes approximately 5 servings

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


    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.
  • 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.

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

Nutrition Per Serving: Calories 571 / Total Fat 24g / Saturated Fat 6.4g / Cholesterol 239.2mg / Sodium 880.4mg / Carbohydrate 38.7g / Dietary Fiber 0.1g / Total Sugars 34.6g / Protein 29g
AUTHOR: Adam and Joanne Gallagher

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32 comments… Leave a Comment
  • Katie October 26, 2014, 12:51 am

    This was so delicious. Had to make a half batch because ran out of a few key ingredients leavings hubby and I fighting over the last piece. Yummmmmmmmmmy!

  • Vista June 3, 2014, 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.

  • Marina May 30, 2014, 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!)

  • Elizabeth April 11, 2014, 6:51 pm

    Yes – I always marinate them and they are great

  • Jackie February 20, 2014, 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.

  • sean July 17, 2013, 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.

    • Wendy Katz October 19, 2016, 4:37 pm

      Sean ,thank you for your advise about the sauce,I should have read your post before I made them.I didn’t realized they’d taste sweeter and I wanted a ltle more heat.

  • Ashley July 5, 2013, 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!

  • Jean Carr March 8, 2013, 9:40 pm

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

    • Joanne March 12, 2013, 11:26 am

      Yes, that should be fine.

  • Jean March 7, 2013, 11:12 pm

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

    • Joanne March 12, 2013, 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.

  • Rick February 3, 2013, 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

    • Adam February 3, 2013, 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.

  • Bev February 2, 2013, 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!

    • Joanne February 2, 2013, 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”

  • Lynn December 21, 2012, 8:26 pm

    What might you server with these wings?

    • Adam December 23, 2012, 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.

  • Matt December 3, 2012, 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 🙂

    • Latisha July 10, 2016, 9:27 pm

      I was licking the sauce up, before I could toss

      Sooooo good
      Thanks for the recipe Adam and Joanne😍

  • Michelle October 22, 2012, 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.

    • Adam October 22, 2012, 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.

  • Frankie September 22, 2012, 7:57 pm

    What temperature do you bake them at?

    • Joanne September 22, 2012, 9:07 pm

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


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