Ready for some finger-lickin’ BBQ chicken wings? This easy recipe delivers perfectly juicy, crispy, and sticky wings. Learn how to prep the wings, make the marinade, and get unbeatable BBQ flavour.
I LOVE chicken wings. They’re my go-to appetizer, party snack, and sometimes even dinner. Ever had wings for dinner—just wings? Amazing.
If you usually eat wings only at pubs or at the stadium, you’re missing out. Homemade wings are piping hot, sticky, and when finished with barbecue sauce they’re something special.
Making spicy BBQ chicken wings at home is simple. I marinate the wings for about 20 minutes so they soak up flavour, bake them to keep them juicy, then slather them with BBQ sauce and broil for a glossy, charred finish.
It’s EASY—no-fuss pub grub you can make at home.
Prepping the Chicken Wings
You can buy prepped wings or trim them at home. Cut at the joints to separate each wing into three pieces. I use the middle portion (wingette) and the larger end (drumette). Wing tips can burn, so I leave them out of the final cook; if you prefer whole wings, that’s fine too—this is just easier to eat.
Note: Don’t discard the wing tips—they’re full of flavour and great for making chicken stock.
Pro Tip: Leave the skin on. Baking crisps the skin and helps lock in moisture so the chicken stays juicy.
The Marinade for Chicken Wings
This simple marinade balances heat, sweet, and tang. Use ginger-garlic paste, red chilli powder, cumin, vinegar, oil, honey and salt. Honey lifts the flavour and gives a sweet-spicy glaze. Coat the wings in the marinade and rest for 20–30 minutes so they tenderise and absorb the flavours.
Baked Wings vs. Fried Wings
Traditionally wings are deep-fried and many people prefer that. But baking has advantages: deep-frying can overcook wings or burn them if oil temperature isn’t steady. Baking locks in moisture so the wings stay juicy and succulent. After baking, brushing with BBQ sauce and broiling gives a nice char and crisp on the skin for excellent texture.
Another plus: baking is more waistline-friendly than deep frying.
If your oven lacks a broil setting: Bake the wings, then toss them in a hot pan with BBQ sauce. They’ll absorb the sauce and get tasty, though not quite as charred as with broiling.
Top Tips to Make The Best Chicken Wings EVER
- Use fresh wings; if frozen, thaw completely before marinating.
- Marinate at least 20 minutes so the wings tenderise and pick up flavour.
- Brush generously with BBQ sauce before the final broil.
- Broil for only about 5 minutes—any longer and the wings may dry out.
Serve the wings HOT. Share them—don’t eat them all yourself!
Wings pair wonderfully with dips. Try garlic mayo or aioli, blue cheese dip, or ranch dip.
- Garlic Mayo or Aioli
- Blue cheese dip
- Ranch dip
Chicken wings are timeless and addictive. I hope you enjoy this recipe—leave a comment to let me know how they turned out!
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Spicy BBQ Chicken Wings
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Ingredients
- 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
Instructions
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Prep the wings by separating tips, wingettes and drumettes. Keep the tips for stock and use the wingettes and drumettes for this recipe.
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In a bowl whisk ginger-garlic paste, chilli powder, cumin, salt, vinegar, honey and 1 tbsp oil to form a marinade. Add the wings and toss or use your hands to coat them well. Cover and rest for 20 minutes.
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Preheat the oven to 220°C. Arrange the marinated wings on a rack set over a drip tray. Lightly brush with oil and bake at 220°C for about 25 minutes, turning halfway through.
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Remove from the oven, brush with BBQ sauce, then return to the oven on TOP heat (broil) at 230°C for about 5 minutes to char and glaze. Serve hot.
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