Crispy BBQ Chicken Wings with Tangy Glaze

Why you’ll love these BBQ chicken wings

If there’s one thing I’ve made repeatedly in my kitchen, it’s chicken wings. Over the years I’ve tested countless methods, spice blends, and sauces to find the easiest way to deliver wings that are crispy on the outside, tender inside, and loaded with flavor. These BBQ chicken wings are consistently in the top tier—smoky, sweet, and perfectly sauced.

The two keys are a flavorful dry rub and a technique that crisps the skin: a homemade BBQ seasoning for deep flavor, and a small amount of baking powder to help the skin crisp up during cooking. Toss the wings in the rub, cook them using your preferred method—oven, air fryer, or grill—and finish by tossing them in warm BBQ sauce. They’re ideal for game day, backyard gatherings, or a simple weeknight treat.

Ingredients

Below are the best ingredients for these BBQ chicken wings, with notes on why they matter and easy substitutions. For precise measurements, see the recipe card further down.

• Chicken wings – Use party wings (drumettes and flats separated) if available. If you buy whole wings, trim the tips or save them for stock. Choosing wings with skin intact helps achieve that desirable crispy exterior.
• BBQ seasoning – A homemade dry rub combining sea salt, black pepper, smoked paprika, chili powder, onion powder, garlic powder, and brown sugar works beautifully. The mix adds sweet, smoky, and savory layers of flavor. You can use any favorite store-bought rub if you prefer.
• Baking powder – Not baking soda. A light coating of baking powder helps draw moisture from the skin, encouraging a crisp finish when cooked. If you don’t have it, the wings will still be tasty—just a little less crisp.
• BBQ sauce – Use your go-to store-bought sauce or a homemade version. Warm the sauce slightly before tossing so it coats the wings evenly and doesn’t cool them down.

Instructions

The method is simple: dry the wings, toss with the dry rub and baking powder, cook using your preferred technique, then toss in warm BBQ sauce. Step-by-step photos are included to guide you through each stage.

1. Season the wings. Pat wings completely dry with paper towels. In a large bowl, combine BBQ seasoning and baking powder. Add the wings and toss until evenly coated.
2. Choose your cooking method. You can bake, air fry, or grill the wings. Each method produces great results—see the recipe card below for detailed times and temperatures for each method.
3. Sauce and serve. When wings are fully cooked, place them in a clean bowl and pour warm BBQ sauce over them. Toss to coat using tongs or food-safe gloves. Serve immediately so the skin stays crisp and the sauce is warm.

My recommended cooking method for wings

I’ve tested wings using many techniques—oven, grill, smoker, sous vide, and air fryer. The best method depends on how many wings you’re making and the texture you want:

• For large batches: Use the oven or the grill. Both let you cook many wings at once and are great for parties or game day.
• For smoky flavor: Use a grill or a smoker to introduce char and smoke without losing crispness.
• For hands-off precision: Use sous vide, then finish on the grill or under a broiler to crisp the skin.
• For small, extra-crispy batches: Use the air fryer. It’s fast and makes the skin very crisp in small quantities.

Pickup your preferred method and follow the time and temperature guidance in the recipe card below. Each method yields delicious wings—just choose the one that fits your schedule and gear.

More BBQ recipes

If you love sticky-sweet BBQ flavors, try other smoky mains and sides. Below are a few recipe ideas (titles only), great to serve alongside wings:

Smoked Chicken Thighs

Instant Pot Ribs

Instant Pot Pulled Pork

Korean BBQ Chicken

BBQ Chicken Wings