BBQ Chicken Wings

Ingredients

• 907 gChicken wings, split at the joints with the tips removed
• 1 tspBicarbonate of soda
• ½ tspSalt, to taste
• ½ tspGround black pepper
• 1 tspGround coriander
• ½ tspGround cumin
• 240 ml (1 cup)BBQ sauce
• To taste, optionalFresh parsley, chopped, to garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F; Gas Mark 6).

2. 2

   Season the wings

   In a small bowl, combine the bicarbonate of soda, salt and black pepper. Sprinkle the mixture all over the chicken wings.

3. 3

   Bake the wings

   Line a baking tray with foil and set a wire rack on top. Arrange the wings in a single layer on the rack, then bake in the preheated oven for 25–30 minutes.

4. 4

   Add the BBQ sauce

   Brush the marinade evenly over both sides of the wings. Bake for a further 10–15 minutes, until cooked through and the skin is crisp. Turn the wings halfway through and baste with more BBQ sauce if you like.

5. 5

   Rest and garnish

   Take the wings out of the oven and leave them to rest for a few minutes. Garnish with chopped parsley if desired.

What are BBQ chicken wings?

Chicken wings are a popular American appetiser, often coated in a seasoned or saucy glaze and served for sharing. This version bakes them on a rack, then finishes them with BBQ sauce for a glossy, savoury-sweet coating.

The recipe pairs bicarbonate of soda with a hot oven to help the skin crisp, while barbecue sauce brings the tangy, smoky flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 396 calories, 23g protein, 29g carbs, 20g fat.

The chicken provides most of the protein, while the BBQ sauce contributes much of the carbohydrate and sugar. The wings and sauce account for most of the fat; serve a portion with salad or vegetables to add freshness and make a balanced plate.

The seasoning and sauce

Dry seasoning: The recipe combines bicarbonate of soda, salt and black pepper before baking. Ground coriander and cumin are also listed in the ingredients, so have them ready with the other seasonings.

BBQ sauce: The sauce goes on after the first bake, helping it coat the wings without spending the entire cooking time in the oven.

Why use a wire rack?

Airflow: A rack lifts the wings above the foil-lined tray, allowing hot air to circulate around them as they bake. Keep them in a single layer rather than letting them overlap.

Tray: The foil catches drips and makes the tray easier to clean. Check that the rack sits securely on the tray before arranging the wings.

Getting the finish right

First bake: Cook the wings for 25–30 minutes before adding the sauce. The recipe then calls for another 10–15 minutes, with a turn halfway through that final bake.

Doneness: The wings should be cooked through and the skin crisp before you take them out. The recipe gives time and texture cues rather than a specific internal temperature.

Timing and serving

Allow around 55 minutes in total, including the two stages of baking and a short rest. The exact time within the stated ranges depends on how quickly the wings cook and crisp in your oven.

Serve the wings warm as a party appetiser or alongside a fresh salad and a simple vegetable side. Put extra BBQ sauce on the table if you want more for dipping.

Resting and garnishing

Rest: Leave the wings for a few minutes after baking so they are easier to handle. The recipe does not specify an exact resting time.

Parsley: Chopped fresh parsley is an optional garnish. Add it just before serving for a fresh contrast to the rich sauce.

Recipe notes & tips

• Dry the wings before seasoning so excess moisture does not slow the crisping.
• Arrange the wings with space between them to encourage even browning.
• Use a rimmed tray beneath the rack to catch any drips.
• Brush sauce over both sides of each wing for an even coating.
• Turn the wings halfway through the final bake and baste with extra sauce if desired.
• Add the parsley after baking so it stays fresh-looking.

Variations

• Extra heat: Add chilli to the seasoning for a spicier finish.
• More tang: Serve with lemon wedges for a bright squeeze at the table.
• Herb garnish: Swap parsley for chopped spring onions.
• Sauce on the side: Bake the wings without the final coating and serve BBQ sauce for dipping.
• Smoky finish: Choose a smoky-style BBQ sauce for a deeper barbecue flavour.

Common mistakes to avoid

• Crowded rack: Overlapping wings can cook unevenly; arrange them in a single layer.
• Sauce too early: BBQ sauce can darken during the full bake; follow the two-stage timing and add it for the final stage.
• Skipping the turn: The wings may brown unevenly; turn them halfway through the final bake.
• Guessing doneness by colour alone: Check that the wings are cooked through as well as crisp before serving.
• Moving them straight to the table: Give the wings a few minutes to rest after baking.

How to store

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

Frequently asked questions