Barbecued Wings

These Barbecued Wings are sticky, smoky, and packed with bold flavour, making them perfect for relaxed meals and casual gatherings. The wings are baked until tender, then coated in a rich barbecue glaze that caramelises beautifully for a delicious finish. Easy to prepare and incredibly satisfying, they are guaranteed to be a crowd-pleaser.

Prep Time 15

Cook Time 45

Total Time 1

Servings People

Ingredients

For the Wings:

For the Barbecue Sauce:

200 ml barbecue sauce shop-bought or homemade
2 tbsp tomato ketchup
1 tbsp honey brown sugar
1 tbsp soy sauce
1 tsp apple cider vinegar lemon juice
½ tsp chilli flakes

Instructions

Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper or foil for easy cleaning.
Pat the chicken wings dry with kitchen paper and place them in a large mixing bowl.
1 kg chicken wings
Add the olive oil, smoked paprika, garlic powder, onion powder, salt and black pepper. Toss well until all the wings are evenly coated.
1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp black pepper
Arrange the wings on the prepared baking tray in a single layer, leaving a little space between each one.
Bake in the oven for 30 minutes, turning the wings halfway through so they cook evenly and begin to crisp.
While the wings are baking, prepare the barbecue sauce. Add the barbecue sauce, ketchup, honey or sugar, soy sauce, vinegar, and chilli flakes (if using) to a small saucepan.
200 ml barbecue sauce, 2 tbsp tomato ketchup, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp apple cider vinegar, ½ tsp chilli flakes
Gently heat the sauce over a low heat, stirring occasionally, until it is well combined and slightly thickened. Remove from the heat and set aside.
After 30 minutes, remove the wings from the oven and generously brush or spoon the barbecue sauce over them, coating all sides.
Return the wings to the oven and bake for a further 15–20 minutes, turning once more and brushing with extra sauce, until they are sticky, glossy, and caramelised.
Remove from the oven and allow the wings to rest for a few minutes before serving.

Equipment

Notes

Serving Ideas:

Serve these Barbecue Wings hot, piled onto a platter and finished with a light sprinkle of chopped spring onions or fresh parsley if you like. They are ideal alongside coleslaw, potato wedges, corn on the cob, or a crisp green salad. Don’t forget plenty of napkins—these wings are meant to be enjoyed with your hands.

Tips:

For extra crisp skin, place the wings under the grill for the final 2–3 minutes, keeping a close eye on them.

If you prefer deeper flavour, marinate the wings with the dry seasoning for a few hours before cooking.

Leftover wings reheat well in the oven and are excellent chopped into wraps or salads the next day

Nutrition