Sticky BBQ Chicken Wings in the Oven

Golden, sticky BBQ wings baked in the oven for crisp skin without the deep-fry mess. A quick dry rub does the seasoning, then a homemade glaze caramelises into a glossy, smoky-sweet coating. Perfect for sharing, game night or a laid-back weekend dinner.

The secret to sticky oven wings is patting them properly dry and baking hot so the skin crisps before you brush on the sauce. A simple pantry glaze does the rest, caramelising into a glossy coating without a barbecue in sight. This recipe keeps things easy: one tray, one bowl of sauce and no frying.

Ingredients

• 1.2 kg chicken wings — tips removed, split into flats and drums
• 1 tbsp vegetable oil
• 1 tsp smoked paprika
• 1 tsp garlic granules
• 1 tsp baking powder — helps the skin crisp
• 0.5 tsp fine salt
• 0.5 tsp ground black pepper
• 6 tbsp tomato ketchup
• 2 tbsp dark brown soft sugar
• 2 tbsp cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp honey
• 1 tsp Dijon mustard

Method

1. Heat the oven to 220C/200C fan/gas 7 and line a large baking tray with foil, then sit a wire rack on top if you have one for extra crispness.
2. Pat the wings thoroughly dry with kitchen paper, then tip into a bowl and toss with the oil, smoked paprika, garlic granules, baking powder, salt and pepper until evenly coated.
3. Spread the wings out in a single layer, skin-side up and not touching, then bake for 25 minutes.
4. Meanwhile, make the glaze: stir the ketchup, brown sugar, cider vinegar, Worcestershire sauce, honey and Dijon mustard together in a small pan and simmer gently for 3-4 minutes until slightly thickened and glossy.
5. Turn the wings and bake for a further 10 minutes so both sides colour and crisp.
6. Brush the wings generously with the BBQ glaze, then return to the oven for a final 5 minutes until sticky and caramelised.
7. Check the wings are cooked through with no pink remaining and the juices run clear, then rest for a couple of minutes.
8. Pile onto a warm platter, brush with any remaining glaze and scatter over spring onion or sesame seeds if you like.

Serve it with

• Blue cheese or soured cream dip
• Crunchy celery and carrot sticks
• Skin-on chips or wedges
• A crisp coleslaw
• Cold beer or a fizzy lemonade

Why this works

Baking powder in the rub raises the skin's surface pH so it browns and crisps like fried, while saucing only in the last 5 minutes lets the sugars caramelise into a sticky glaze without burning.

Common swaps

• Use maple syrup in place of honey for a vegan-friendly sweetness
• Swap chicken wings for drumsticks and add 10-15 minutes to the cook time
• No cider vinegar? Use white wine vinegar or lemon juice instead
• Add 0.5 tsp chipotle or cayenne to the rub for a smoky kick
• Shop-bought BBQ sauce works if you're short on time - just brush and bake

Common mistakes to avoid

• Skipping the drying step - wet skin steams instead of crisping
• Saucing too early, so the sugars scorch before the wings are done
• Crowding the tray, which traps steam and leaves the wings pale and soft
• Baking too low - wings need a hot oven to render the fat and crisp up

Storage, freezing & reheating

Storage: Cool leftovers quickly and keep in an airtight container in the fridge for up to 3 days.

Freezing: Freeze cooked, cooled wings in a sealed bag for up to 2 months; defrost fully in the fridge before reheating.

Reheating: Reheat in a hot oven at 200C/180C fan/gas 6 for 10-12 minutes until piping hot throughout and the skin re-crisps; avoid the microwave, which softens the skin.

Allergen notes: contains Mustard, Fish. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.