BBQ Chicken Wings are one of those recipes that feel like a treat but require minimal fuss in the kitchen. You mix a quick marinade with pantry staples, coat the chicken, and let the oven do the work. The combination of sweet honey, tangy vinegar, and aromatic spices creates a glaze that clings to each piece as it roasts. I often make these when I want something satisfying without spending hours at the stove. The aroma that fills the kitchen as they bake is enough to bring everyone to the table before you even call them.
About the Recipe
This recipe gives you tender chicken with a glossy, sticky coating that balances sweet, tangy, and savory notes. The garam masala and curry powder add warmth without overwhelming heat, while the honey and ketchup provide just enough sweetness to round out the flavors. Because everything bakes together in one pan, cleanup is straightforward.
You do not need any special equipment or technique, just a roasting pan and a hot oven. It works well as a main course or as finger food for casual gatherings.
Why you will love this recipe
The marinade comes together in minutes, and you can adjust the sweetness or spice level to suit your taste. Baking instead of frying keeps things lighter, and the high oven temperature gives the chicken a nice caramelized edge without drying it out. The soy sauce adds a savory depth that pairs well with the tomato base, and the garlic and thyme bring a fresh, herbal note.
I like how the vinegar cuts through the richness and keeps each bite interesting. Because the chicken roasts uncovered, the sauce thickens and clings to the wings, creating that sticky texture everyone loves.
BBQ Chicken Wings
Cooking Tips
Make sure your chicken pieces are evenly coated with the marinade before placing them in the oven. If you have time, let them sit in the fridge for 30 minutes to an hour so the flavors soak in deeper. Keep an eye on the wings during the last 10 minutes of cooking because ovens vary, and you do not want the sauce to scorch. If the coating looks too thick or starts to darken too quickly, tent the pan loosely with foil. Use a meat thermometer to check that the internal temperature reaches 165 degrees Fahrenheit, which guarantees the chicken is fully cooked.
Serving and Storing Suggestions
This recipe serves about three to four people as a main dish, or six as an appetizer. Total prep time is around 10 minutes, with 20 to 30 minutes in the oven. Serve the wings hot, straight from the pan, with a side of coleslaw, steamed rice, or a simple green salad. Leftovers keep well in an airtight container in the fridge for up to three days. Reheat them in a 350 degree Fahrenheit oven for about 10 minutes to restore some of that sticky glaze without drying them out.
Similar Recipes
- Honey Garlic Chicken Drumsticks
- Soy Ginger Baked Wings
- Spicy Tandoori Chicken
- Sweet and Sour Chicken
- Teriyaki Glazed Chicken Thighs
Nutrient Benefits
Chicken wings provide a good source of protein, which supports muscle repair and keeps you feeling full longer. The garlic and thyme add antioxidants, while the small amount of honey offers natural sweetness with trace minerals. Using the oven instead of deep frying reduces the overall fat content, making this a lighter option compared to traditional fried wings.
The soy sauce contributes some sodium, so adjust the added salt based on your dietary needs. Overall, this dish delivers satisfying flavor with a reasonable calorie count when portioned sensibly.
BBQ Chicken Wings
Ingredients
- 500 gms Chicken Wings and Drumsticks
- 1/2 to 3/4 cup Tomato Ketchup (adjust as per taste)
- 2 tbsp Vinegar
- 2 tbsp Soy Sauce
- 1 tbsp Garam Masala Powder
- 1/2 tsp Curry Powder
- 2 tsp Honey
- 1 clove Garlic (minced)
- Thyme (little)
- Salt as per taste
- Black Pepper Powder as per taste
- Oil as required
Instructions
- Mix the tomato ketchup, vinegar, soy sauce, garam masala powder, curry powder and honey in a bowl.
- Add the garlic, thyme, salt and pepper powder.
- Add a drizzle of oil and mix well.
- Pour this over the chicken wings and mix well until evenly coated.
- Preheat an oven to 400F/200C.
- Transfer the chicken pieces to a roasting pan and place it in the oven for 20 to 30 minutes.
- Check if the chicken is cooked by inserting a knife. If the pieces are cooked, then there should not be any pinkness in the middle.
- When the chicken is cooked and has a sticky coating, remove from the flame.
- Transfer to a serving dish.
- Serve as it is or as an accompaniment to a meal or with a salad.
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Frequently Asked Questions
Can I marinate the chicken overnight?
Yes, marinating overnight in the fridge will deepen the flavors. Just cover the bowl tightly with plastic wrap or transfer everything to a sealed container. The chicken may darken slightly, but the taste will be richer.
What if my wings are not browning enough?
If the coating looks pale after 30 minutes, switch your oven to broil for the last two to three minutes. Watch closely so the sauce does not burn. You can also brush on a little extra marinade halfway through baking for more color.
Can I use chicken breasts instead of wings and drumsticks?
Yes, boneless chicken breasts work well, though they cook faster. Cut them into bite sized pieces and check for doneness around 18 to 20 minutes. The texture will be different, but the flavors will still come through nicely.
How do I know when the chicken is fully cooked?
Insert a sharp knife or meat thermometer into the thickest part of a piece. If the juices run clear and there is no pink in the center, the chicken is done. The internal temperature should reach 165 degrees Fahrenheit.
Can I make this recipe on the stovetop?
You can pan fry the wings in a little oil over medium heat, then add the sauce and simmer until the chicken is cooked through. This method takes about 25 minutes and requires more attention, but it works if you do not have an oven available.
