BBQ Chicken Wings

It’s Superbowl Sunday!  I’m sure you already have your game day food planned out, but I wanted to post an easy-to-make chicken wing recipe you can have for future parties or whenever the craving hits you.  I decided to make these BBQ chicken wings using my favorite sugar-free BBQ sauce from G Hughes, but you could, of course, use traditional buffalo sauce.  More than anything this recipe teaches you an easy way to bake crispy wings, without high carb flour. They will become a staple in your kitchen and will inspire you to try other flavor combinations in the future, too!

To prep the chicken wings, I first removed the wing tip from the flat part of the wing, and then separated the flat pieces from the drummettes.  I placed them on a foil-lined baking sheet and let them sit in the fridge, uncovered, overnight to dry out.  You could probably just use paper towels to pat them dry before cooking, but I find air-drying to be key in getting an extra crispy skin when baking.  To bake them, I began by pre-heating the oven to 450°F and gathering the ingredients above.

Next I mixed together some salt, pepper, garlic powder, onion powder, chili powder, and the secret ingredient – baking powder – in a bowl.

I tossed the wings in the seasoning until evenly coated, and placed the wings on a rack set in a baking sheet over foil.  The rack will keep the chicken from sitting in its own juices as it cooks, and the foil will catch the drippings for easier clean-up.

I baked the chicken wings for 20 minutes, flipped them over, and then baked another 20 minutes until the skin was extra crispy.  I removed them from the oven and tossed them in some BBQ sauce.  I placed the wings under the broiler for 3 minutes to let the sauce adhere to the wings to form a tangy glaze before serving.  I love love love these wings, and I know they would be just as great using buffalo sauce.  These are the perfect finger food for football Sundays or to make ahead as a snack throughout the week.  They are super tender and juicy while holding their crunch even after being tossed in sauce.  I could seriously eat them any day of the week, and already have another version planned as a future recipe for the blog!

BBQ Chicken Wings

Prep Time: 8 hours, 15 minutes

Cook Time: 43 minutes

Total Time: 8 hours, 58 minutes

Yield: 28 wings

Serving Size: 3 wings

BBQ Chicken Wings


  • 3lbs chicken wings
  • 1/4c baking powder
  • 1tblsp salt
  • 1/2tblsp pepper
  • 1tblsp garlic powder
  • 1tblsp onion powder
  • 1tblsp chili powder
  • 3/4c sugar free BBQ sauce


  1. Prep the wings by cutting off the wing tips, and separating the flat part of the wing from the drummette.
  2. Place wings on a foil-lined baking sheet, uncovered, in the refrigerator overnight to air-dry.
  3. Pre-heat the oven to 450°F.
  4. In a bowl, mix together the baking powder, salt, pepper, garlic powder, onion powder, and chili powder.
  5. Roll each wing in seasoning and place on a wire rack over a foil-lined baking sheet.
  6. Bake for 20 minutes, flip the wings, and bake another 20 minutes.
  7. Toss each wing in BBQ sauce and place under the broiler for 3 minutes until the sauce adheres to the wings and forms a glaze.

Nutrtional Information

Per serving: 328 calories, 3g total carbs, 2g net carbs, 22g fat, 28g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

Note 2: Prep time includes air-drying overnight in the refrigerator.

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