Spicy BBQ Wings — 🙌😋 These baked bbq chicken wings are perfect for entertaining, parties, or whenever you’re craving juicy chicken wings! They’re made with just FIVE ingredients and are so EASY to make!
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Oven Baked BBQ Chicken Wings
This oven baked wings recipe is so easy and there’s no frying involved. The wings are perfect for entertaining, parties, game days, or whenever you’re craving juicy chicken wings.
The sauce is where it’s at with these spicy bbq chicken wings. It coats the wings beautifully and they’re spicy enough but not ridiculously so.
For this sauce, pineapple juice helps temper the spiciness of the chili garlic sauce. Chili garlic sauce is found in the Asian aisle of most grocery stores or Walmart. I got everything I needed for the recipe at Walmart to keep things easy.
Keep the napkins handy as you dig into the wings. My family loved them so much the whole batch was polished off in minutes!
Ingredients for Spicy BBQ Wings
To make these oven baked wings, you’ll need:
- KC Masterpiece® BBQ Sauce Mix and Dry Rub, Original Flavor
- Pineapple juice
- Chili garlic sauce
- Bone-in, skin-on chicken wings
- Green onion
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
About the BBQ Sauce
I used the new KC Masterpiece BBQ Sauce Mix and Dry Rub in the Original flavor. It also comes in Sweet Honey and Spicy Habanero. What’s cool about the product is that you can use it as a dry rub or add liquid to it to create a marinade or BBQ sauce. You can customize the liquids depending on what you’re in the mood for. Try water, juice, soda, beer, or bourbon.
How to Make Spicy BBQ Wings
Making bbq wings in the oven is a cinch! Follow these basic instructions:
- Mix together the pineapple juice, bbq dry rub, and chili garlic sauce.
- Let the chicken marinate in the sauce for at least 30 minutes, then arrange wings in a flat layer on a foil-lined baking tray.
- Bake the bbq chicken wings until the internal temperature reaches 165F, and the wings are as dark as you like.
- Toss with a little extra sauce before garnishing with green onion and serving.
Recipe FAQs
If using bone-in, skin-on chicken wings, they’ll need to bake for roughly 35 to 40 minutes.
I’m sure you could, but I’ve only made the recipe as written. Using boneless chicken wings may alter the cook time slightly.
There’s definitely a nice kick to these oven bbq wings, but it’s a flavorful level of spice rather than a burn-your-tongue-off spice. Reduce the amount of chili garlic sauce if you’re sensitive to spicy foods. And for even more spice, add extra chili garlic sauce.
No! You MUST discard the leftover marinade once you’ve laid the chicken wings on the baking tray. The leftover marinade can’t be eaten since it’s touched raw chicken.
These are every bit as good as they look! We’ve done wings in the smoker and on the grill but they always come out best in a hot oven. I love the marinade too–the additions really enhance the flavor. — Paula
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Baked Spicy BBQ Chicken Wings
Ingredients
- 1 pouch of KC Masterpiece® BBQ Sauce Mix and Dry Rub, Original Flavor
- 6 ounces pineapple juice, about 3/4 cup
- ¼ cup chili garlic sauce
- 2 ½ pounds chicken wings, skin-on and bone-in
- 1 green onion, trimmed and sliced into thin rounds for garnishing
Instructions
- To a large measuring cup or medium bowl, add the pouch of BBQ Sauce Mix, pineapple juice, chili garlic sauce, and whisk to combine. Tip – The sauce thickens as it stands so if you have time, mix up the sauce and let it stand at room temp for 1 hour before using.
- To a large resealable ziptop bag add the chicken wings, 3/4 cup sauce (reserve about 1/3 cup), seal bag, toss chicken around to coat evenly, and place in fridge to marinate for at least 30 minutes or longer (overnight) for more flavor. I marinated overnight. Refrigerate reserved marinade.
- After marinating, preheat oven to 425F, line a baking sheet with foil (don’t skip lining your baking sheet), remove wings from bag (discard the bag and any marinade in the bag) and arrange wings in a flat layer on baking sheet.
- Bake for about 35 to 40 minutes, or until internal temp reaches 165F, and wings are as dark as you like. Flip once halfway through baking. Watch closely in the final minutes of baking because the marinade is prone to burning.
- Place cooked wings in a large bowl, toss with remaining 1/3 cup marinade to coat evenly, garnish with green onions, and serve immediately. Wings are best warm and fresh.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Appetizer Recipes:
Baked Lemon Pepper Wings — It doesn’t get any better than chicken wings with crispy skin and juicy fall-off-the-bone meat! The baked chicken wings are tossed in a delectable, buttery, lemon pepper sauce that clings to the wings perfectly!
Crispy Air Fryer Chicken Wings — You don’t have to fry chicken wings to get them extra crispy, juicy, and finger-licking good thanks to the tangy buffalo sauce! FAST, EASY, and everyone LOVES these air fried crispy chicken wings!
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Slow Cooker Buffalo Chicken Meatballs — EASY homemade chicken meatballs that simmer in buffalo wing sauce, seasonings, and spices in your slow cooker!
Post is brought to you by KC Masterpiece. The recipe, images, text, and opinions expressed are my own.
great
Have you tried orange instead of lemon. I think it will be better with sweet taste.
Wings are one of my go to snacks when friends pop by and these just look so saucy and delicious! I absolutely LOVE the flavors in the sauce!
Easiest wings I’ve ever made! And yes perfect for when people pop by!
was drooling over these, Averie- Need to make this weekend, spicy/sweet and acceptable to make a mess!
Thanks, Arman, love your blog and all your great recipes, too!
Can’t wait to make Baked Spicy Barbecue Wings but would just like to know if I can use boneless chicken breasts instead of wings? Love your site Averie.
I’m sure you could use boneless breasts but you’d have to figure out the cooking time to make sure the sauce doesn’t burn before the breasts cook through. I would recommend using thin-sliced or pounded breasts so they cook through in the center before the sauce burns.
hey girl this looks so yummy!
Nice slow cooker recipes, Averie. Thank you.
Mmmmm delicioso ! Saludos desde Montevideo.
That sauce + BOURBON (obviously) on tofu or cauliflower and I would never leave the table!!
Or on broccoli. It would soak into all the nooks and crannies. SO GOOD.
I love that the rub can be turned into a sauce – so smart for when you can’t decide if you want a dry rub or sticky and delicious wings. You could probably even do half and half. This recipe is definitely a keeper!!
Goodness gracious that looks delicious! Great recipe, Averie. PINNED!!
Thanks for pinning! :)
Jon loves wings and I’ve warmed up to them over the past couple of years. We both think these look fantastic and would be fun to make this weekend!
If you try them, LMK! Have a great weekend, Paula!
These are every bit as good as they look! We’ve done wings in the smoker and on the grill but they always come out best in a hot oven. I love the marinade too–the additions really enhance the flavor. I didn’t want to buy a bottle of pineapple juice so I bought the frozen concentrate and did some math ( and a spoonful of the concentrate with ACV and EVOO made a nice pineapple vinaigrette for the kale). You’re right–this is a keeper!
Thanks for trying these right after I posted the recipe, Paula! I didn’t even realize there was frozen concentrate. Well I guess there is? but I’ve never paid attention. I usually buy the 6-pack of 6-ounce cans of pineapple juice. It’s a little pricey to buy that way but they’re great cocktail mixers, too :) You could probably sub with orange juice too in a pinch. Your vinaigrette sounds awesome, too! Glad this is a keeper for you!