Spicy BBQ Chicken Wings

Ingredients

• 1 kgchicken wings, skin on
• 1 1/2 tablespoonsginger-garlic paste
• 2 teaspoonschilli powder
• 3/4 teaspoonground cumin
• 1 1/2 teaspoonssalt
• 2 tablespoonsvinegar
• 1 1/2 tablespoonshoney
• 1 tablespoonvegetable oil
• 2 tablespoonsvegetable oil, for brushing
• 120 ml (1/2 cup)barbecue sauce

Instructions

1. 1

   Prepare the wings

   Separate the wing tips, wingettes and drumettes. Keep the tips for another use and use only the wingettes and drumettes for this recipe.

2. 2

   Mix the marinade

   In a mixing bowl, whisk together the ginger-garlic paste, chilli powder, cumin, salt, vinegar, honey and 1 tablespoon of oil until combined. Add the prepared wings and mix with your hands until well coated. Cover and leave to marinate for 20 minutes.

3. 3

   Bake the wings

   Preheat the oven to 220°C. Arrange the marinated wings on a baking rack with a drip tray underneath. Brush lightly with oil and bake at 220°C for 25 minutes, turning the pan halfway through.

4. 4

   Glaze and finish

   Take the wings out of the oven and brush them with barbecue sauce. Return them to the oven for 5 minutes with the top heat only, set to 230°C. Remove and serve hot.

What are spicy BBQ chicken wings?

Chicken wings are a familiar American barbecue and game-day dish, often cooked with a sauce or seasoning that gives them plenty of punch. This version layers ginger, garlic, chilli and cumin in the marinade, then adds barbecue sauce at the end.

The two-stage seasoning is what makes the recipe work: the marinade flavours the meat, while the final glaze brings sweetness and a sticky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 243 calories, 13g protein, 11g carbs, 16g fat.

The chicken supplies most of the protein and fat, while the honey and barbecue sauce contribute much of the carbohydrate. Serve a portion with salad or vegetables and a filling side such as potatoes to make it a more complete plate.

Choosing and preparing the wings

Wing sections: Use the wingettes and drumettes as directed, keeping the tips for another use. Separating the joints makes the pieces easier to arrange on the rack and serve.

Skin on: The skin helps protect the meat as it bakes and provides a surface for the oil and barbecue glaze to coat.

Building the marinade

Aromatics: Ginger-garlic paste gives the wings a savoury base, while chilli powder and cumin add warmth. Whisking everything together first helps distribute the seasonings evenly.

Sweet and sharp: Honey balances the chilli, and vinegar brings a tangy note. Give the wings the full 20 minutes to rest in the marinade so the coating has time to adhere.

Using the baking rack

Airflow: Arrange the wings on the rack above the drip tray as instructed. The rack lets hot air circulate around them while the tray catches drips.

Turn the pan: Rotating the pan halfway through the 25-minute bake helps account for uneven heat in the oven. Brush lightly with oil before baking.

Getting the glaze right

Sauce timing: Brush on the barbecue sauce after the main bake, rather than before it. This gives the wings time to cook before the sauce gets its short, hot finish.

Top heat: The final 5 minutes at 230°C with the top heat only helps set the glaze. Keep an eye on the wings during this stage, as the sweet sauce can darken quickly.

Serving the wings

Serve the wings hot, straight after glazing, so the coating is at its stickiest. They work well as a sharing dish or alongside a simple salad and a starchy side.

For a barbecue variation, the recipe description suggests grilling the wings instead of baking them. Keep the same marinade and barbecue-sauce finish, and monitor them closely as they cook.

Recipe notes & tips

• Mix the marinade thoroughly before adding the wings so the spices are spread through the coating.
• Use a rack with a drip tray beneath it, as specified, to keep the wings raised above their drippings.
• Turn the pan halfway through baking for more even exposure to the oven heat.
• Brush the barbecue sauce over the wings after the main bake, not before.
• Watch closely during the final top-heat stage so the glaze does not become too dark.

Variations

• Adjust the heat: Use less chilli powder for a milder batch.
• Change the sauce: Choose a different barbecue sauce to shift the sweetness or smokiness.
• Grill instead: Cook the marinated wings on a barbecue, as suggested in the recipe description.
• Save the tips: Keep the separated wing tips for another use rather than baking them with this batch.

Common mistakes to avoid

• Using the tips in the batch: Set them aside and cook only the wingettes and drumettes.
• Skipping the marinade rest: Cover the wings and leave them for the full 20 minutes.
• Crowding the rack: Arrange the wings so they are not piled on top of one another.
• Saucing too early: Wait until after the 25-minute bake before brushing on barbecue sauce.
• Walking away at the end: Keep watch during the 5-minute top-heat finish because the glaze can darken quickly.

How to store

Refrigerate leftover wings in a covered container and eat within 3 days. Reheat in the oven until hot throughout; the skin may be less crisp after storage.

Frequently asked questions