Main dishes
Oven BBQ chicken wings with tomato sauce
Oven wings glazed at the end with tomato BBQ sauce. Four proposed servings, safe-temperature checks and estimated nutrition with bones excluded.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- American inspired
Ingredients
Wings
BBQ sauce
Method
Preheat and prepare the wings
Preheat the oven to 220 °C with conventional top and bottom heat for about 15 minutes while preparing ingredients. Preheating overlaps the proposed 20 minutes of preparation. Use 1000 g raw split wings with skin and bone, without tips, thawed in the refrigerator beforehand if needed. Do not wash chicken. Pat dry with disposable paper towel without splashing, discard the towel and wash hands and surfaces. Fit an oven-safe rack inside a deep metal baking tray about 40 × 30 cm, with foil underneath to collect juices. Keep chicken separate from the sauce and clean utensils.
Season and space out
Mix the wings with 10 g olive oil, 3 g salt and 1 g black pepper in a bowl reserved for raw chicken. Arrange in a single layer on the rack with a little space between pieces. Do not add the sweet sauce yet. If they will not fit without crowding, use another tray and record the timing effect; keep them away from the upper heating element. Clean the raw-chicken bowl and utensils before using them for serving.
Bake the first side
Put the tray in the middle of the oven and bake the wings for about 20 minutes at 220 °C. Skin starts browning and juices drip into the tray, but the wings are not yet considered ready to eat. Do not judge by colour alone. During this interval prepare the sauce in a separate saucepan without contact with raw chicken.
Cook the tomato BBQ sauce
Put 160 g ketchup, 25 g brown sugar, 25 g cider vinegar, 10 g Worcestershire sauce, 8 g finely chopped garlic, 2 g sweet smoked paprika and 40 g water in a clean saucepan. Stir, heat to small bubbles and simmer gently for about 8 minutes, stirring to dissolve sugar and prevent sticking. It should coat a spoon without becoming caramel. This cooking happens during baking and is not added to the total again. Set about half aside in a clean serving container and use the other half for brushing; never return the brush to the serving sauce.
Turn and check the centre
After the first 20 minutes, turn the wings with tongs and bake for another 15 minutes at 220 °C. Check several large pieces with a clean probe in the thickest meat, touching neither bone nor rack: they must reach at least 74 °C. If they have not, extend baking and check again before glazing. Piece size and oven change the actual timing; browned skin does not establish safety.
Glaze at the end and rest
Once the wings have been checked at 74 °C, brush on a thin coat from the half of the sauce reserved for glazing. Return to the oven at 220 °C for about 5 minutes, watching that the sugar does not blacken; do not use the grill function as a substitute for cooking. Recheck at least 74 °C in thick pieces, remove with oven gloves and rest for 5 minutes. The proposal allows 40 oven minutes plus this rest, but any extra cooking extends the total. Keep the clean serving sauce separate.
Serve in four portions
Divide the hot wings into 4 equal portions, sharing out large and small pieces, and serve with the clean reserved sauce. The proposal adds 20 minutes preparation, 40 oven minutes and 5 minutes resting: 65 minutes total, with preheating and sauce overlapping. It has not been kitchen-tested and final weight has not been measured. Nutrition assumes 700 g edible meat and skin for the 1000 g bone-in wings, an unconfirmed 70 % hypothesis, and includes all sauce and oil; that does not mean each serving weighs this amount.
The step photos are illustrative.
Notes
Nutrition facts
One quarter of the wings and all proposed sauce; 4 servings with no measured final weight
- Protein
- 31.3 g
- Carbohydrates
- 18.7 g
- Fat
- 25 g
- Saturated fat
- 6.6 g
- Fiber
- 0.4 g
- Sugars
- 14.9 g
- Sodium
- 837 mg
Ingredient estimate, not laboratory analysis or kitchen testing. The chicken record covers raw meat and skin without bone; the edible assumption is unconfirmed and varies by piece. Generic ketchup and Worcestershire, with smoked paprika approximated by generic paprika. Brands can differ. Cooked weight and consumed sauce were not measured. All eight nutrients exist in the records; missing values are not filled with zero.
Reference source: USDA FoodData Central — SR Legacy
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Oven chicken wings with a late-applied BBQ glaze of tomato, brown sugar, vinegar and smoked paprika. Four servings and 65 minutes are proposed, with a 74 °C temperature check in the chicken. Formula, yield and timings await kitchen testing.
Frequently asked questions
Are these wings cooked on a barbecue?
This proposal uses an oven at 220 °C. BBQ describes the tomato, vinegar, brown-sugar and smoked-paprika sauce. Smoking or cooking over coals is not claimed.
When do I add sauce and how do I know the chicken is ready?
First check at least 74 °C inside several large pieces without touching bone. Brush on the sweet sauce at the end and bake about 5 minutes, watching for burning. Proposed timing does not replace a thermometer.
What does nutrition include and how do I keep leftovers?
All sauce and oil are included, assuming 700 g edible weight from 1000 g bone-in wings: an unmeasured, unconfirmed 70 % fraction. Refrigerate promptly at 4 °C or below, eat within 3–4 days and reheat to 74 °C. Do not leave out over 2 hours, or 1 hour above 32 °C.
