Main dishes
Oven BBQ chicken wings with tomato sauce
Oven wings glazed at the end with tomato BBQ sauce. Four 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 the oven
Heat the oven to 220 °C using conventional top and bottom heat. Preheat for about 15 minutes while preparing the wings.
Prepare the wings and tray
Have 1000 g of split, skin-on, bone-in wings without tips ready; thaw in the refrigerator first if needed. Do not wash raw chicken. Pat dry with disposable paper towels, wash your hands and place a rack inside a deep baking tray to catch the juices.
Season and arrange in one layer
Coat the wings with 10 g olive oil, 3 g salt and 1 g black pepper. Space them out on the rack in one layer. Do not add the sauce yet.
Bake for the first 20 minutes
Put the tray on the middle oven shelf and bake for 20 minutes at 220 °C. Make the sauce in a separate clean saucepan while the wings cook.
Combine the BBQ sauce ingredients
Add 160 g ketchup, 25 g brown sugar, 25 g cider vinegar, 10 g Worcestershire sauce, 8 g chopped garlic, 2 g sweet smoked paprika and 40 g water to the saucepan.
Simmer the sauce and reserve half
Stir and simmer gently for about 8 minutes until the sauce lightly coats a spoon. Set half aside in a clean bowl for serving and keep the rest for brushing the wings. Never dip the brush into the serving sauce.
Turn and bake for 15 more minutes
After the first 20 minutes, turn the wings with tongs and bake for a further 15 minutes at 220 °C.
Check the internal temperature
Test several large wings with a food thermometer in the thickest meat, avoiding the bone. They must reach at least 74 °C. If not, cook for longer and check again before adding sauce.
Brush with sauce and bake 5 minutes
Once the wings have reached 74 °C, brush with the portion of sauce kept for glazing. Bake for another 5 minutes at 220 °C, watching that the sugar does not burn.
Rest the wings
Check the thickest pieces again, carefully remove the tray and let the wings rest for 5 minutes.
Serve with the reserved sauce
Divide among four servings and serve with the clean sauce reserved earlier. Allow roughly 20 minutes of preparation, 40 minutes in the oven and 5 minutes to rest; add more cooking time if needed.
The step photos are illustrative.
Notes
For even browning, do not crowd the wings and add the sauce near the end. Cooking times depend on size; use a food thermometer to check for at least 74 °C inside.
Worcestershire sauce may contain fish, soy or gluten depending on the brand. Read the label if anyone has an allergy or intolerance.
Refrigerate leftovers in covered containers at 4 °C or below within 2 hours (within 1 hour above 32 °C). Eat within 3–4 days and reheat to 74 °C.
Nutrition facts
One quarter of the wings and all the sauce
- 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
Nutrition information estimated from the ingredients (USDA FoodData Central). Brands may vary.
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, with a 74 °C temperature check in the chicken.
Frequently asked questions
Are these wings cooked on a barbecue?
This recipe uses an oven at 220 °C. BBQ describes the tomato, vinegar, brown-sugar and smoked-paprika sauce. The wings are neither smoked nor cooked over coals.
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. Timing is a guide: follow the thermometer.
How should I store leftover BBQ wings?
Refrigerate at 4 °C or below within 2 hours of cooking (within 1 hour if the temperature is above 32 °C). Eat within 3–4 days and reheat to 74 °C.
