Ready for some finger-lickin’ BBQ chicken wings? Coz this easy chicken wings recipe smashes it out of the park! Here’s how to make perfectly juicy, crispy and sticky chicken wings, how to make the marinade for chicken wings, and how to get those unbeatable BBQ flavours!
I LOVE chicken wings. Period.
They are my go-to appetizer, party snack and even dinner sometimes. Have you ever eaten wings for dinner? Just wings? AMAZING!
If you’re used to eating chicken wings only at pubs or cricket matches, let me tell you, you’re missing out on the fun at home! These homemade wings are piping hot and sticky. And with barbecue sauce they are just something else!
Making these spicy BBQ chicken wings at home is super simple! I marinate them for about 20 minutes so that the chicken soaks up all the flavour, bake them in the oven, and finally slather them in store bought barbecue sauce and broil.
It’s EASY. No fuss pub grub.
Prepping the Chicken Wings
You can either buy prepped chicken wings or prep them at home like I do. Cut the wings at the joints to get three pieces from each wing. (Watch the video to see how it’s done.) I use the middle part called wingette and the larger end which is called drumette for these wings. Wing tips tend to get burnt sometimes and that’s why we haven’t used them. If you like your wings whole, that’s fine too. I just find it easier to eat them this way!
Note: Don’t throw away the chicken wing tips! Wing tips are full of flavour, so we like to use them to make chicken stock.
Pro Tip: I recommend leaving the skin on. When you bake the wings, the skin will get crispy and yummy! It’ll also lock in the moisture and juices of the chicken.
The Marinade for Chicken Wings
This simple marinade has it all – heat, sweet, and sour. We’ve used ginger garlic paste, red chilli powder, cumin powder, vinegar, oil, honey and salt. Guys, the honey just takes the flavour profile of this marinade to another level. These are sweet and spicy, just the way wings should be! Coat the chicken in this masala marinade and keep it aside for 20-30 minutes. The chicken wings will tenderise and soak up all those ingredients.
Baked Wings vs. Fried Wings
Classic chicken wings are deep-fried. Most people will swear by this and will not have wings any other way. And whether it’s chicken wings or Onion Pakodas, deep-fried stuff is the best. But hear me out on why you should bake these buffalo wings, okay?
I’ve noticed that deep-fried wings can easily get overcooked and dry or they can burn. It’s a lot harder to get those absolutely right because you have to maintain the oil temperature. We baked our chicken wings in the oven. (see recipe card for oven setting instructions). The baking method locks in the moisture and keeps the wings juicy and succulent. Then we brushed the wings with store bought BBQ sauce and broiled them. The skin on the chicken wings gets a nice char and crispy on top. Full points for texture 💃
Another big plus point – baking is definitely more waistline-friendly than deep-frying, if you’re conscious about that sort of thing 😛
If you don’t have a broil option in your oven: Another method is to bake the wings in the oven and then toss them in a pan with BBQ sauce. This is a simple alternative method and the wings do get crispy, but not as much as when they are broiled. The chicken takes on the BBQ flavours really well when tossed in the pan too.
Top Tips to Make The Best Chicken Wings EVER
- Use fresh chicken wings. If using frozen, make sure to thaw them completely before marinating.
- Marinate the chicken for at least 20 minutes so the wings get tender and soak up the flavours
- Brush the chicken wings generously with BBQ sauce
- BROIL for only 5 minutes. Any longer and the wings will start drying out.
Serve these chicken wings HOT. I know it can be hard but share them and not hork them all down all alone!!
Chicken wings taste amazing when served with a dip, especially a mayonnaise or cheese based dip. Here are some options:
- Garlic Mayo or Aioli
- Blue cheese dip
- Ranch dip
Chicken wings are a timeless food addiction and I hope you liked this recipe. Leave me a comment below and let me know!
More Appetisers and Game Day Snacks:
- Nachos Platter
- Easy Chicken Lollipop
- Baked Korean Chicken Wings
- Crunchy Korean Popcorn Chicken
- 7 Must Try Game Day Party Recipes
Watch the Video
Spicy BBQ Chicken Wings
- 1 kg Chicken Wings skin on
- 1 ½ Tablespoon Ginger Garlic Paste
- 2 Teaspoon Chilli Powder
- ¾ Teaspoon Cumin Powder
- 1 ½ Teaspoon Salt
- 2 Tablespoon Vinegar
- 1 ½ Tablespoon Honey
- 1 Tablespoon Vegetable Oil
- 2 Tablespoon Vegetable Oil for brushing
- ½ Cup Barbeque Sauce
- Prep chicken wings by separating the wing tips, wingettes and drumettes. Store the wing tips for later use. Only use the wingettes and the drumettes for this recipe.
- Add ginger garlic paste, chilli powder, cumin powder, salt, vinegar, honey and 1 tablespoon of oil to a mixing bowl. Whisk together to make a marinade. Ensure it is well combined. Add the prepped chicken wingettes and drumettes and use your hands to mix. Make sure that the wings are well coated with the marinade. Cover and allow it to rest for 20 minutes.
- Preheat the oven to 220C. Place the marinated chicken wings on a baking rack with a drip tray below. Lightly brush the wings with oil and bake at 220C for 25 minutes turning the pan halfway through.
- Remove from the oven and brush with barbeque sauce. Put them back in the oven for 5 minutes with the heat setting at TOP only at 230C. Remove from the oven and serve hot!