20 Crispy Barbecued Chicken Wing Recipes for Every Occasion

Zesty, finger-licking, and perfectly crispy—barbecued chicken wings are the ultimate crowd-pleaser for any gathering. Whether you’re hosting game day, a summer cookout, or just craving some comfort food, we’ve rounded up 20 irresistible recipes to satisfy every taste. From sweet and sticky to spicy and smoky, get ready to fire up the grill and dive into these mouthwatering creations. Let’s find your new favorite wing!

Honey Garlic Barbecued Chicken Wings

Elevate your game day instantly with these sticky-sweet, garlicky wings that’ll disappear faster than you can say “seconds.” Each bite delivers that perfect crispy-skin, tender-meat combo you crave.

Ingredients

• 2 pounds chicken wings, separated into flats and drumettes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ⅓ cup raw wildflower honey
• 4 cloves garlic, finely minced
• 2 tablespoons unsalted butter
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Pat chicken wings completely dry with paper towels to ensure maximum crispiness.
2. Toss wings with olive oil, kosher salt, and black pepper in a large bowl until evenly coated.
3. Arrange wings in a single layer on a wire rack set over a baking sheet.
4. Bake at 400°F for 45 minutes, flipping halfway through, until skin is golden and crispy.
5. While wings bake, combine honey, minced garlic, butter, apple cider vinegar, smoked paprika, and red pepper flakes in a small saucepan.
6. Simmer sauce over medium-low heat for 5 minutes, stirring constantly, until slightly thickened.
7. Transfer baked wings to a clean large bowl.
8. Pour warm honey garlic sauce over wings and toss vigorously to coat every surface.
9. Return sauced wings to baking sheet and broil on high for 2-3 minutes until edges caramelize.
10. Sprinkle with fresh parsley before serving.

Amazingly sticky wings feature crackly-crisp skin glazed in that sweet-heat sauce with roasted garlic depth. Serve them piled high with crisp celery sticks and blue cheese dressing for that classic contrast, or chop them over garlic fried rice for next-level leftovers.

Spicy Sriracha Barbecued Chicken Wings

Fire up your appetite for these addictive wings that’ll have everyone begging for the recipe. Forget boring barbecue—we’re cranking up the heat with a sriracha glaze that caramelizes into sticky perfection. Get ready for flavor fireworks that’ll make these your new game-day obsession.

Ingredients

– 2 lbs chicken wings, patted dry with paper towels
– 2 tbsp avocado oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¾ cup sriracha sauce
– ⅓ cup raw honey
– 2 tbsp rice vinegar
– 1 tbsp freshly grated ginger
– 2 garlic cloves, minced
– 1 tbsp unsalted butter
– 2 tbsp thinly sliced scallions
– 1 tsp toasted sesame seeds

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. Toss the dried wings with avocado oil, kosher salt, and freshly ground black pepper in a large bowl until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
5. Roast the wings at 400°F for 25 minutes until the skin begins to crisp and render fat.
6. While the wings roast, combine sriracha sauce, raw honey, rice vinegar, freshly grated ginger, and minced garlic in a small saucepan.
7. Bring the sauce mixture to a simmer over medium heat, stirring constantly with a whisk.
8. Reduce heat to low and simmer the sauce for 5 minutes until slightly thickened, stirring occasionally.
9. Remove the sauce from heat and whisk in unsalted butter until fully incorporated and glossy.
10. Flip the wings using tongs after 25 minutes of roasting.
11. Continue roasting the wings for another 20 minutes at 400°F until golden brown and internal temperature reaches 165°F.
12. Transfer the hot wings to a clean large bowl and immediately pour the sriracha glaze over them.
13. Toss the wings vigorously with the glaze until every surface is thoroughly coated.
14. Return the glazed wings to the baking sheet and broil on high for 2-3 minutes until the glaze bubbles and caramelizes.
15. Remove the wings from the oven and immediately garnish with thinly sliced scallions and toasted sesame seeds.

Mouthwatering doesn’t begin to describe these wings—the sticky sriracha glaze forms a crackly shell that gives way to incredibly juicy meat underneath. Serve them piled high with crisp celery sticks and blue cheese dressing for the perfect cool contrast, or chop them over jasmine rice for an unexpected dinner twist that’ll have everyone fighting for the last piece.

Smoky Maple Bourbon Barbecued Wings

Viral-worthy and finger-licking fantastic, these wings deliver that perfect sweet-smoky-kick combo. Get ready for the most addictive game day snack that’ll disappear in minutes.

Ingredients

• 2 pounds pasture-raised chicken wings, patted dry
• 2 tablespoons avocado oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¾ cup pure maple syrup
• ¼ cup small-batch bourbon
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon liquid smoke
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons fresh chives, finely chopped
• Flaky sea salt for finishing

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crisp skin.
3. Toss wings with avocado oil, smoked paprika, garlic powder, and cayenne pepper until evenly coated.
4. Arrange wings in a single layer on the prepared baking sheet, leaving space between each piece.
5. Roast for 35-40 minutes until golden brown and internal temperature reaches 165°F.
6. Meanwhile, combine maple syrup, bourbon, apple cider vinegar, Worcestershire sauce, Dijon mustard, and liquid smoke in a saucepan.
7. Bring the sauce to a simmer over medium heat, then reduce to low and cook for 8-10 minutes until slightly thickened.
8. Remove sauce from heat and whisk in cold butter cubes until fully emulsified.
9. Transfer roasted wings to a large mixing bowl and pour the warm bourbon glaze over them.
10. Toss wings vigorously until every surface is coated with the glossy sauce.
11. Return sauced wings to the baking sheet and broil on high for 2-3 minutes until edges caramelize.
12. Sprinkle with flaky sea salt and fresh chives immediately before serving.

Unbelievably sticky with that perfect caramelized crust giving way to tender, fall-off-the-bone meat. The complex sweetness from maple plays against bourbon’s oak notes and smoky paprika heat. Serve these piled high with crisp celery sticks and blue cheese dressing for that classic-cool contrast that makes every bite irresistible.

Lemon Pepper Barbecued Chicken Wings

Lemon pepper barbecued chicken wings deliver that perfect crispy-skinned, tangy-sweet bite you crave. These wings get double-coated in seasoning and hit the grill for maximum flavor development. Get ready for the ultimate game day or backyard barbecue star.

Ingredients

• 2 pounds chicken wings, patted completely dry with paper towels
• 2 tablespoons extra virgin olive oil
• 3 tablespoons lemon pepper seasoning blend
• 1/2 cup barbecue sauce
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat your grill to 400°F, creating both direct and indirect heat zones.
2. Pat chicken wings completely dry with paper towels to ensure crispy skin.
3. Toss wings with extra virgin olive oil until evenly coated.
4. Sprinkle 2 tablespoons of lemon pepper seasoning over wings, massaging into all surfaces.
5. Place wings on the direct heat side of the grill, cooking for 5 minutes per side until grill marks appear.
6. Move wings to indirect heat, close the lid, and cook for 15 minutes.
7. Meanwhile, whisk together barbecue sauce, lemon juice, Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper.
8. Brush wings with half the sauce mixture and continue cooking for 5 minutes.
9. Flip wings, brush with remaining sauce, and cook for another 5 minutes until internal temperature reaches 165°F.
10. Sprinkle remaining 1 tablespoon of lemon pepper seasoning over hot wings.

Crispy skin gives way to tender, juicy meat with each bite. The lemon pepper cuts through the sweet barbecue glaze beautifully. Serve these over creamy polenta or with celery sticks and blue cheese dressing for contrasting textures.

Sweet and Tangy Pineapple Barbecued Wings

Unexpectedly addictive, these wings deliver that perfect sweet-savory punch you crave. Get ready for sticky fingers and empty plates—this recipe transforms basic chicken into your new favorite obsession. Trust us, your taste buds will thank you later.

Ingredients

• 2 lbs pasture-raised chicken wings, patted dry
• 1 cup pineapple juice, freshly pressed
• ½ cup ketchup
• ¼ cup apple cider vinegar
• 3 tbsp dark brown sugar
• 2 tbsp soy sauce
• 2 tbsp clarified butter, melted
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the pasture-raised chicken wings completely dry with paper towels to ensure crisp skin.
3. In a large mixing bowl, combine the melted clarified butter, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and freshly cracked black pepper.
4. Toss the dried chicken wings in the spice mixture until evenly coated, arranging them in a single layer on the prepared baking sheet.
5. Bake for 25 minutes at 400°F until the skin begins to crisp and turn golden brown.
6. While the wings bake, combine the freshly pressed pineapple juice, ketchup, apple cider vinegar, dark brown sugar, and soy sauce in a saucepan over medium heat.
7. Bring the sauce to a simmer, then reduce heat to low and cook for 12-15 minutes until thickened enough to coat the back of a spoon.
8. Flip the wings using tongs and brush generously with the pineapple barbecue sauce, returning to the oven for 10 more minutes.
9. Brush with a second layer of sauce and bake for a final 8-10 minutes until the wings are caramelized and reach an internal temperature of 165°F.
10. Let the wings rest for 5 minutes before serving to allow the glaze to set properly.

The caramelized glaze creates a sticky, lacquered finish that crackles with each bite, while the tender meat falls cleanly from the bone. Serve them piled high with extra sauce for dipping and cold cucumber spears to cut through the richness—perfect for game day or backyard gatherings where messy fingers are guaranteed.

Korean Gochujang Barbecued Wings

Ready to transform basic wings into a sticky, spicy, umami-packed masterpiece? These Korean Gochujang Barbecued Wings deliver crackly skin, tender meat, and a glaze that’s sweet, savory, and seriously addictive.

Ingredients

• 2 lbs chicken wings, split at joints, wingtips removed
• 1/4 cup gochujang paste
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1/4 cup light brown sugar, firmly packed
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Pat chicken wings completely dry with paper towels to ensure crisp skin.
2. Toss wings with kosher salt and black pepper in a large bowl.
3. Arrange wings in a single layer on a wire rack set over a baking sheet.
4. Bake at 400°F for 40 minutes, flipping halfway through, until skin is golden and crisp.
5. While wings bake, whisk gochujang, sesame oil, rice vinegar, brown sugar, minced garlic, grated ginger, and soy sauce in a saucepan.
6. Simmer sauce over medium heat for 5 minutes, stirring constantly, until slightly thickened.
7. Transfer baked wings to a large mixing bowl.
8. Pour half the sauce over wings, tossing vigorously to coat evenly.
9. Return sauced wings to the rack and bake at 425°F for 8 minutes to set the glaze.
10. Brush wings with remaining sauce, then sprinkle with toasted sesame seeds and sliced scallions.

Let these wings rest for 5 minutes before serving—the glaze will tighten and cling better. Layer them over steamed jasmine rice with quick-pickled veggies for a full meal, or serve straight from the sheet pan for maximum finger-licking appeal.

Classic BBQ Sauce Glazed Wings

Every party needs these sticky, finger-licking wings that disappear in minutes. Elevate your game day spread with this foolproof recipe that delivers restaurant-quality results at home.

Ingredients

– 2 lbs chicken wings, separated into flats and drumettes
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 1/4 cup dark brown sugar, firmly packed
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 2 tbsp unsalted butter
– 1 tbsp vegetable oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. Toss the wings with vegetable oil, kosher salt, and freshly ground black pepper in a large bowl.
4. Arrange the wings in a single layer on the prepared baking sheet, ensuring they don’t touch.
5. Bake for 45-50 minutes, flipping halfway through, until the skin is golden brown and crispy.
6. While the wings bake, combine ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper in a saucepan.
7. Bring the sauce mixture to a simmer over medium heat, stirring constantly with a whisk.
8. Reduce heat to low and cook for 8-10 minutes until the sauce thickens slightly.
9. Remove the saucepan from heat and whisk in the unsalted butter until fully incorporated.
10. Transfer the baked wings to a large mixing bowl and pour the warm BBQ sauce over them.
11. Toss the wings vigorously until every surface is evenly coated with the glossy glaze.
12. Return the sauced wings to the baking sheet and bake for an additional 5-7 minutes to set the glaze.
Heavenly sticky and caramelized, these wings offer the perfect balance of sweet and smoky flavors with a subtle kick of heat. The tender meat pulls cleanly from the bone while the glossy coating provides that signature finger-sticking texture. Serve them piled high on a wooden board with crisp celery sticks and blue cheese dressing for the ultimate game day experience.

Garlic Parmesan Barbecued Chicken Wings

You won’t believe how these garlic parmesan barbecued chicken wings transform basic ingredients into restaurant-quality perfection.

Ingredients

– 2 lbs chicken wings, separated into drumettes and flats
– 1/4 cup extra virgin olive oil
– 4 cloves garlic, microplaned
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 cup unsalted butter, clarified
– 2 tbsp fresh Italian parsley, finely chopped
– 1 tsp smoked paprika
– 1/2 tsp freshly cracked black pepper
– 3/4 tsp kosher salt
– 1/4 cup barbecue sauce

Instructions

1. Preheat your grill to 375°F, establishing both direct and indirect heat zones.
2. Pat chicken wings completely dry with paper towels to ensure crisp skin.
3. Toss wings with olive oil, smoked paprika, black pepper, and kosher salt in a large bowl.
4. Arrange wings in a single layer on the indirect heat side of the grill.
5. Close the lid and grill for 25 minutes, flipping wings halfway through cooking.
6. Move wings to direct heat and grill for 3-4 minutes per side until skin crisps and internal temperature reaches 165°F.
7. Melt clarified butter in a small saucepan over low heat.
8. Whisk microplaned garlic into the melted butter and cook for 30 seconds until fragrant.
9. Remove saucepan from heat and stir in freshly grated Parmigiano-Reggiano.
10. Brush barbecue sauce evenly over grilled wings using a silicone pastry brush.
11. Transfer wings to a large mixing bowl and pour garlic-parmesan butter over them.
12. Toss wings vigorously to coat evenly with the sauce mixture.
13. Garnish with finely chopped Italian parsley before serving.
Get ready for wings that shatter with crispy exteriors while remaining incredibly juicy inside. The smoked paprika adds subtle depth that complements the sharp parmesan and sweet barbecue glaze beautifully. Serve them piled high on a wooden board with extra grated parmesan for dipping.

Jerk-Style Barbecued Chicken Wings

Viral-worthy and flavor-packed, these jerk-style wings deliver authentic Caribbean heat with American barbecue flair. Get ready for sticky, spicy perfection that’ll have everyone begging for the recipe.

Ingredients

– 2 pounds chicken wings, separated at joints
– ¼ cup dark brown sugar, packed
– 3 tablespoons jerk seasoning blend
– 2 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1 tablespoon grapeseed oil
– 2 teaspoons freshly grated ginger
– 2 garlic cloves, minced
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper

Instructions

1. Pat chicken wings completely dry with paper towels to ensure crispy skin.
2. Combine all remaining ingredients in a large mixing bowl, whisking until sugar dissolves completely.
3. Add wings to the marinade, tossing thoroughly to coat every surface.
4. Cover bowl with plastic wrap and refrigerate for exactly 4 hours to develop flavors.
5. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
6. Arrange wings in a single layer on the prepared sheet, spacing them 1 inch apart.
7. Roast for 25 minutes until edges begin to caramelize and bubble.
8. Flip each wing carefully using tongs to maintain the crust.
9. Continue roasting for another 15-20 minutes until internal temperature reaches 165°F on an instant-read thermometer.
10. Transfer wings to a serving platter and let rest for 5 minutes before serving. Gloriously sticky with a crisp-tender texture, these wings balance sweet caramelization against fiery jerk spices. Serve them piled high with cooling cucumber spears or drizzled with a lime crema to cut through the heat.

Buffalo Barbecued Chicken Wings

Craving that perfect game-day snack? Crisp-skinned wings get double-dipped in bold flavors—first smoked low and slow, then blasted with fiery buffalo heat. These aren’t your average wings; they’re a flavor explosion that’ll have everyone begging for your secret.

Ingredients

– 2 lbs chicken wings, separated into drumettes and flats
– 1/4 cup clarified butter
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup apple cider vinegar
– 2 tbsp Worcestershire sauce
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp cayenne pepper
– 1/2 cup dark brown sugar
– Kosher salt and freshly cracked black pepper
– 1/4 cup crumbled blue cheese
– 2 tbsp finely chopped chives
– Ranch dressing for serving

Instructions

1. Pat chicken wings completely dry with paper towels and arrange in a single layer on a wire rack set over a baking sheet.
2. Season wings generously on all sides with kosher salt, freshly cracked black pepper, smoked paprika, and garlic powder.
3. Preheat smoker to 225°F using hickory wood chips for optimal smoke flavor.
4. Smoke wings for 90 minutes until skin is taut and lightly golden, maintaining consistent temperature throughout.
5. Combine clarified butter, Frank’s RedHot sauce, apple cider vinegar, Worcestershire sauce, cayenne pepper, and dark brown sugar in a saucepan over medium heat.
6. Whisk sauce mixture constantly for 5 minutes until sugar fully dissolves and sauce slightly thickens.
7. Increase smoker temperature to 375°F for the final cooking phase.
8. Brush wings liberally with buffalo barbecue sauce using a silicone basting brush.
9. Return sauced wings to smoker and cook for 15 minutes until sauce caramelizes and forms a sticky glaze.
10. Flip wings and apply second coat of sauce, cooking additional 10 minutes until internal temperature reaches 165°F.
11. Transfer finished wings to serving platter and garnish with crumbled blue cheese and finely chopped chives.
12. Serve immediately with ranch dressing for dipping.

What makes these wings unforgettable is the textural contrast—smoky, tender meat beneath that crackling, lacquered skin. The double-hit of hickory smoke and spicy buffalo creates layers of flavor that build with each bite. For maximum impact, serve them stacked high on a wooden board with extra sauce for dipping and crisp celery sticks to cut through the richness.

Teriyaki Glazed Barbecued Wings

Obliterate boring wing night with these glossy, sweet-savory teriyaki glazed barbecued wings. They’re crispy-skinned, sticky-fingered perfection that’ll have everyone fighting for the last piece. Fire up the grill and get ready for flavor fireworks.

Ingredients

• 2 lbs pasture-raised chicken wings, separated into drumettes and flats
• 1/2 cup premium soy sauce
• 1/4 cup mirin
• 3 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp freshly grated ginger
• 2 garlic cloves, microplaned
• 1 tsp toasted sesame oil
• 1/2 tsp cornstarch slurry (1/2 tsp cornstarch mixed with 1 tsp cold water)
• 2 tbsp toasted sesame seeds
• 2 scallions, thinly sliced on the bias

Instructions

1. Pat chicken wings completely dry with paper towels to ensure maximum crispiness.
2. Combine soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small saucepan.
3. Bring teriyaki mixture to a simmer over medium heat, stirring until sugar dissolves completely.
4. Reduce heat to low and simmer for 5 minutes until slightly thickened.
5. Whisk in cornstarch slurry and cook for 1 minute until glaze coats the back of a spoon.
6. Remove from heat and stir in sesame oil.
7. Preheat grill to 375°F, creating both direct and indirect heat zones.
8. Place wings on the direct heat side and grill for 5 minutes per side until grill marks appear.
9. Move wings to indirect heat and continue cooking for 15-20 minutes until internal temperature reaches 165°F.
10. Brush wings generously with teriyaki glaze during the last 5 minutes of cooking.
11. Transfer wings to a serving platter and drizzle with remaining glaze.
12. Garnish immediately with toasted sesame seeds and sliced scallions.

Yield to that irresistible sticky sheen and caramelized edges that crackle with each bite. The sweet-savory glaze penetrates deep into the tender meat while maintaining that essential crispy exterior. Serve them piled high with chilled cucumber spears to cut through the richness, or chop them over steamed rice for an elevated bowl meal.

Coca-Cola Barbecued Chicken Wings

Kick your wing game into high gear with this unexpected sweet-savory combo. Coca-Cola’s caramel notes create a sticky, lacquered glaze that clings perfectly to crispy chicken skin. Get ready for finger-licking goodness that’ll disappear faster than you can say “seconds.”

Ingredients

– 2 lbs pasture-raised chicken wings, patted dry
– 1 cup Coca-Cola
– 1/4 cup tamari soy sauce
– 2 tbsp apple cider vinegar
– 2 tbsp dark brown sugar
– 1 tbsp gochujang paste
– 3 garlic cloves, microplaned
– 1 tsp freshly grated ginger
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 2 tbsp grapeseed oil
– 1 tbsp toasted sesame seeds
– 2 scallions, thinly bias-cut

Instructions

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat chicken wings completely dry with paper towels to ensure maximum crispiness.
3. Toss wings with grapeseed oil and arrange in single layer on prepared baking sheet.
4. Roast for 35 minutes until skin is golden and crispy, flipping halfway through.
5. Meanwhile, combine Coca-Cola, tamari, apple cider vinegar, dark brown sugar, gochujang, microplaned garlic, grated ginger, smoked paprika, and cayenne in saucepan.
6. Simmer over medium heat for 18-20 minutes until reduced to thick, syrupy consistency that coats spoon.
7. Brush reduced glaze generously over roasted wings, reserving 2 tablespoons for serving.
8. Return wings to oven for 5 minutes to set glaze.
9. Transfer glazed wings to serving platter and drizzle with reserved glaze.
10. Garnish with toasted sesame seeds and bias-cut scallions. Velvety glaze gives way to crackling-crisp skin with tender, juicy meat beneath. The caramelized Coca-Cola creates complex bitter-sweet notes that balance the umami-rich tamari. Serve over jasmine rice with quick-pickled vegetables to cut through the richness, or stack them high for an impressive game-day spread.

Sticky Hoisin Barbecued Wings

Elevate your wing game with these sticky, finger-licking beauties. Fire up that oven—we’re transforming humble chicken wings into glossy, caramelized masterpieces. Get ready for that perfect sweet-savory crunch you’ve been craving.

Ingredients

• 2 pounds chicken wing sections, patted dry
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 teaspoons toasted sesame oil
• 1 teaspoon freshly grated ginger
• 2 garlic cloves, microplaned
• 1/2 teaspoon crushed Szechuan peppercorns
• 1 tablespoon cornstarch
• 2 tablespoons neutral oil
• 1 tablespoon toasted sesame seeds
• 2 scallions, thinly sliced on the bias

Instructions

1. Position one oven rack in the upper third and another in the lower third of your oven.
2. Preheat oven to 400°F convection setting if available.
3. Pat chicken wing sections completely dry with paper towels.
4. Toss wings with 2 tablespoons neutral oil in a large mixing bowl.
5. Arrange wings in a single layer on two wire racks set over rimmed baking sheets.
6. Roast for 25 minutes, then rotate baking sheets between racks and flip each wing.
7. Continue roasting until skin is golden brown and crisp, approximately 20 more minutes.
8. Meanwhile, whisk together 1/4 cup hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 2 teaspoons toasted sesame oil, 1 teaspoon freshly grated ginger, 2 microplaned garlic cloves, and 1/2 teaspoon crushed Szechuan peppercorns in a small saucepan.
9. Bring sauce mixture to a simmer over medium heat, stirring constantly.
10. Create a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
11. Whisk slurry into simmering sauce and cook until thickened to a glossy coating consistency, about 2 minutes.
12. Transfer crisp wings to a large clean bowl and immediately pour hot glaze over them.
13. Toss wings vigorously with two spatulas until evenly coated with the sticky glaze.
14. Transfer glazed wings to a serving platter and garnish with 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions.

Heavenly sticky wings boast crackling-crisp skin giving way to tender, juicy meat beneath that glossy lacquer. The complex sweet-savory glaze caramelizes into a beautiful mahogany finish with subtle heat from the Szechuan peppercorns. Serve these beauties piled high with crisp cucumber spears and chilled beer for the ultimate game-day spread.

Chipotle Lime Barbecued Chicken Wings

Fire up those taste buds—these chipotle lime wings deliver smoky heat with zesty brightness that’ll have everyone reaching for more. Forget boring barbecue—this bold flavor combo brings serious fiesta energy to any gathering.

Ingredients

– 2 lbs chicken wings, patted dry with paper towels
– 2 tbsp avocado oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 3 chipotle peppers in adobo sauce, finely minced
– 2 tbsp adobo sauce from the can
– ¼ cup fresh lime juice (about 2 limes)
– 2 tbsp raw honey
– 1 tbsp Dijon mustard
– 2 garlic cloves, microplaned
– 1 tsp smoked paprika
– ½ tsp ground cumin
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving

Instructions

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat chicken wings completely dry with paper towels to ensure crispy skin.
3. Toss wings with avocado oil, kosher salt, and black pepper in a large mixing bowl.
4. Arrange wings in a single layer on the prepared baking sheet, leaving space between each piece.
5. Roast for 25 minutes at 400°F until skin begins to crisp and render fat.
6. Meanwhile, combine minced chipotle peppers, adobo sauce, fresh lime juice, raw honey, Dijon mustard, microplaned garlic, smoked paprika, and ground cumin in a small saucepan.
7. Simmer the sauce over medium-low heat for 5 minutes, stirring constantly until slightly thickened.
8. Flip wings using tongs and brush with half the chipotle lime sauce.
9. Return to oven and roast for 15 more minutes at 400°F until internal temperature reaches 165°F.
10. Remove wings from oven and immediately toss with remaining sauce in a clean bowl.
11. Transfer to serving platter and garnish with fresh cilantro leaves.
12. Serve immediately with lime wedges for squeezing over top.

Vibrantly glazed wings boast sticky-sweet exteriors giving way to tender, juicy meat beneath. The smoky chipotle heat builds gradually while fresh lime cuts through the richness perfectly. Serve these alongside chilled Mexican beer or pile them over cilantro-lime rice for an instant meal upgrade.

Brown Sugar and Mustard Barbecued Wings

Nailing the perfect game-day snack just got easier. These wings deliver that sticky-sweet, tangy punch you crave, with minimal effort for maximum flavor payoff. Get ready to impress even the pickiest eaters.

Ingredients

– 2 pounds chicken wings, patted dry
– 1/2 cup dark brown sugar, firmly packed
– 1/4 cup Dijon mustard
– 2 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 2 tablespoons grapeseed oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and position one rack in the upper third of the oven.
2. Line a rimmed baking sheet with aluminum foil and place an oven-safe wire rack on top.
3. In a large mixing bowl, toss the dried chicken wings with grapeseed oil, kosher salt, and black pepper until evenly coated.
4. Arrange the wings in a single layer on the prepared wire rack, ensuring they do not touch.
5. Roast the wings on the upper rack for 35 minutes, until the skin is golden and crisp.
6. While the wings roast, combine dark brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper in a small saucepan.
7. Bring the sauce to a simmer over medium heat, stirring constantly with a whisk until the sugar fully dissolves.
8. Reduce the heat to low and continue simmering for 5 minutes, until the sauce thickens slightly.
9. Transfer the roasted wings to a clean large bowl and pour half of the warm sauce over them.
10. Toss the wings vigorously with tongs until each piece is evenly coated in the glaze.
11. Return the sauced wings to the wire rack and roast for an additional 8–10 minutes, until the glaze is bubbly and caramelized.
12. Brush the wings with the remaining sauce immediately after removing them from the oven.

Each bite delivers crackling-crisp skin giving way to juicy, tender meat beneath. The glaze caramelizes into a glossy, sticky coating that balances sweet molasses notes with sharp mustard tang. Serve them piled high on a wooden board with crisp celery sticks and blue cheese dressing for dipping—perfect for tearing apart with friends.

Thai Peanut Barbecued Chicken Wings

Nailing the perfect game-day snack just got easier. These Thai peanut barbecued wings deliver explosive flavor with minimal effort—your taste buds won’t know what hit them.

Ingredients

– 2 lbs chicken wings, patted dry
– 1/2 cup creamy peanut butter
– 1/4 cup coconut aminos
– 2 tbsp fish sauce
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 2 cloves garlic, microplaned
– 1-inch knob ginger, microplaned
– 1 tsp sriracha
– 1/4 cup chopped roasted peanuts
– 2 tbsp sliced scallions

Instructions

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Arrange chicken wings in a single layer on the prepared baking sheet.
3. Roast wings for 40 minutes, flipping halfway through, until skin is golden and crispy.
4. While wings roast, whisk peanut butter, coconut aminos, fish sauce, rice vinegar, sesame oil, microplaned garlic, microplaned ginger, and sriracha in a saucepan over medium heat.
5. Simmer sauce for 3 minutes, stirring constantly, until glossy and slightly thickened.
6. Transfer roasted wings to a large mixing bowl.
7. Pour 3/4 of the peanut sauce over wings, tossing vigorously to coat evenly.
8. Return sauced wings to baking sheet and broil on high for 2 minutes until edges caramelize.
9. Transfer wings to serving platter and drizzle with remaining sauce.
10. Garnish with chopped roasted peanuts and sliced scallions.

Vibrantly sticky wings with crackling-crisp skin give way to tender, juicy meat underneath. The savory-sweet peanut glaze clings beautifully while the scallion crunch cuts through the richness. Serve them piled high with chilled cucumber spears for the ultimate temperature contrast.

Balsamic Glazed Barbecued Wings

Perfectly charred wings meet sweet-tangy glaze in this finger-licking masterpiece. Prep these crowd-pleasers in under an hour—your new game-day staple awaits.

Ingredients

• 2 lbs pasture-raised chicken wings, patted dry
• 2 tbsp extra-virgin olive oil
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper
• ¾ cup high-quality balsamic vinegar
• ¼ cup raw wildflower honey
• 2 cloves garlic, microplaned
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes
• 2 tbsp unsalted butter, chilled and cubed
• ¼ cup fresh Italian parsley, finely chopped

Instructions

1. Preheat your grill to 375°F, creating two heat zones—direct and indirect.
2. Toss wings with olive oil, salt, and black pepper until evenly coated.
3. Arrange wings on the indirect heat side of the grill, close the lid, and cook for 25 minutes.
4. Flip wings using tongs and grill for another 15 minutes until skin is crisp and internal temperature reaches 165°F.
5. Meanwhile, combine balsamic vinegar, honey, microplaned garlic, smoked paprika, and red pepper flakes in a saucepan.
6. Simmer the glaze over medium heat for 8-10 minutes until reduced by half and coats the back of a spoon.
7. Whisk in chilled butter cubes one at a time until the glaze is glossy and emulsified.
8. Brush wings generously with glaze and move to direct heat for 2 minutes per side to caramelize.
9. Transfer wings to a platter and drizzle with remaining glaze.
10. Garnish with fresh Italian parsley before serving.

Outrageously sticky and crisp, these wings deliver a smoky-sweet punch with every bite. Serve them piled high with crunchy celery sticks and blue cheese dip for the ultimate contrast—leftovers are a myth.

Cajun Spiced Barbecued Chicken Wings

Perfectly charred, boldly spiced, and impossibly juicy—these wings deliver that authentic Louisiana kick with every bite. Prepare for sticky fingers and empty plates.

Ingredients

• 2 pounds chicken wings, separated at joints
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• ¼ cup honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

Instructions

1. Pat chicken wings completely dry with paper towels.
2. Combine smoked paprika, garlic powder, cayenne, oregano, onion powder, and black pepper in a small bowl.
3. Toss wings with olive oil until evenly coated.
4. Rub spice mixture thoroughly over all surfaces of the wings.
5. Arrange wings in a single layer on a wire rack set over a baking sheet.
6. Refrigerate uncovered for 1 hour to dry the skin surface.
7. Preheat oven to 400°F.
8. Roast wings for 25 minutes until skin begins to crisp.
9. Combine honey, apple cider vinegar, and Worcestershire sauce in a small saucepan.
10. Simmer over medium heat for 3 minutes until slightly thickened.
11. Whisk in butter until fully emulsified.
12. Brush wings generously with glaze using a pastry brush.
13. Increase oven temperature to 450°F.
14. Return wings to oven for 8-10 minutes until glaze caramelizes and edges char slightly.
15. Season immediately with kosher salt while still hot.

Nothing beats that crackling crisp skin giving way to tender, spice-rubbed meat. The sweet-heat glaze creates an irresistible sticky crust that clings to every ridge. Serve them piled high with crisp celery sticks and blue cheese dressing for the ultimate game-day spread.

Raspberry Chipotle Barbecued Wings

Unleash your inner pitmaster with these sticky, smoky, sweet-heat wings that’ll have everyone fighting for the last piece. These aren’t your average barbecue—they’re a flavor explosion that balances fruity brightness with deep chipotle warmth.

Ingredients

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp avocado oil
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 cup fresh raspberries
• 2 chipotle peppers in adobo sauce, minced
• 1/4 cup apple cider vinegar
• 2 tbsp raw honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, microplaned
• 1/4 tsp smoked paprika

Instructions

1. Pat chicken wings completely dry with paper towels to ensure crisp skin.
2. Toss wings with avocado oil, kosher salt, and black pepper until evenly coated.
3. Arrange wings in a single layer on a wire rack set over a baking sheet.
4. Bake at 400°F for 40 minutes, flipping halfway through, until skin is golden and crisp.
5. While wings bake, combine raspberries, minced chipotle peppers, apple cider vinegar, raw honey, Dijon mustard, microplaned garlic, and smoked paprika in a small saucepan.
6. Simmer sauce over medium heat for 8 minutes, stirring frequently, until raspberries break down completely.
7. Press sauce through a fine-mesh sieve into a bowl, discarding solids, for a smooth glaze.
8. Transfer baked wings to a large mixing bowl and toss with 3/4 of the raspberry chipotle glaze.
9. Return glazed wings to baking sheet and broil on high for 2-3 minutes until sauce caramelizes.
10. Brush wings with remaining glaze before serving.

Just wait until you experience that perfect crackle of caramelized glaze giving way to tender, falling-off-the-bone meat. The sweet-tart raspberry cuts through the smoky chipotle heat in the most addictive way—serve these piled high with crisp celery sticks and blue cheese dressing for the ultimate game day spread.

Wasabi Soy Barbecued Chicken Wings

Brace yourselves for flavor fireworks. These wings deliver a one-two punch of fiery wasabi heat and savory soy depth that’ll have everyone reaching for more. Get ready to level up your game day spread with this addictive creation.

Ingredients

– 2 lbs pasture-raised chicken wings, separated at joints
– ¼ cup premium soy sauce
– 3 tbsp prepared wasabi paste
– 2 tbsp raw honey
– 1 tbsp toasted sesame oil
– 2 cloves garlic, microplaned
– 1-inch piece fresh ginger, finely grated
– ½ tsp freshly cracked black pepper
– 2 tbsp grapeseed oil
– 2 scallions, thinly sliced on bias
– 1 tbsp toasted white sesame seeds

Instructions

1. Pat chicken wings completely dry with paper towels to ensure crisp skin.
2. Whisk together soy sauce, wasabi paste, honey, sesame oil, garlic, ginger, and black pepper in a medium bowl until fully emulsified.
3. Place wings in a large resealable bag and pour in half the marinade, reserving the remainder.
4. Seal bag, removing all air, and massage marinade into wings until evenly coated.
5. Refrigerate for exactly 4 hours, turning bag once halfway through for even penetration.
6. Preheat grill to 375°F, creating both direct and indirect heat zones.
7. Remove wings from marinade, letting excess drip off, and discard used marinade.
8. Brush wings lightly with grapeseed oil to prevent sticking.
9. Grill over direct heat for 5 minutes per side until lightly charred.
10. Move wings to indirect heat and brush with reserved marinade.
11. Close lid and cook for 20-25 minutes until internal temperature reaches 165°F.
12. Transfer wings to serving platter and garnish with scallions and sesame seeds.

Every bite delivers crackling-crisp skin giving way to juicy, perfectly cooked meat. The wasabi provides a clean heat that builds gradually rather than overwhelming immediately. Serve them piled high with quick-pickled vegetables to cut through the richness, or drizzle with extra sesame oil for added nutty complexity.

Summary

Perfect for any gathering, these 20 crispy barbecued chicken wing recipes offer delicious variety for every taste and occasion. We hope you find new favorites to fire up your grill and create memorable meals. Don’t forget to share which recipes you love most in the comments below and pin this article to your Pinterest boards for easy access to wing inspiration all season long!