General
Oven-roasted wings with a late-applied barbecue glaze.
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Whole restaurant-grilled wings on skewers are shown; the home method separates the joints and cooks and glazes them in an oven.
5 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Tips, changes and questions from people who cooked this recipe.
Preheat a conventional oven to 200°C / 390°F. Pat raw wings dry without washing or splashing them. Mix oil, paprika, garlic powder and salt, then coat the wings.
Arrange in a single layer on a rack over a rimmed tray. Bake about 35–45 minutes, turning once and keeping raw-wing utensils separate.
Check the thickest meat near but not touching bone reaches 74°C / 165°F. Once safely cooked, brush with barbecue sauce using a clean brush.
Return to the oven for about 5 minutes until the glaze is set, watching to avoid burning. Serve on a clean plate.
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