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Spicy BBQ Chicken Wings on a hammered silver plate with aioli and celery on the side

Spicy BBQ Chicken Wings

A sweet, spicy marinade is what sets these apart. Unlike chicken wings than can be flavourless when you bite into them, these are juicy and packed with flavour. Baked instead of fried, these can also be thrown on the grill for a fantastic barbecue.
Course Snacks & Appetizers
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 243kcal
Author Richa


  • 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!



Calories: 243kcal | Carbohydrates: 11g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 671mg | Potassium: 164mg | Fiber: 1g | Sugar: 9g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg