These chicken wings bake up crispy in the oven and are then tossed in a mildly sweet barbecue sauce. They’re delicious, dairy-free, gluten-free, and Whole30-friendly when you choose a compliant ketchup.
I’m sharing a fresh wing recipe perfect for game day. This year we’re watching the Super Bowl at home with our son, who is especially excited—he never tires of wings. These are a family-friendly option he can enjoy.
Three things make these wings stand out:
- A flavorful dry rub with a blend of spices that seasons the wings thoroughly.
- Perfectly crispy skin from baking—no frying required. Below are my simple tips for getting baked wings crisped just right.
- A quick, homemade barbecue sauce made from a few basic ingredients that adds mild sweetness without overwhelming heat.
For this recipe you’ll need (full ingredient list and instructions are in the recipe card below):
- Chicken wingettes, wings, or split wings
- Dry rub seasonings
- Ketchup
- Coconut aminos
- Apple cider vinegar
What kind of wings to use
At the store you’ll notice whole chicken wings are large. Restaurants often serve smaller portions called wingettes or split wings, which are easier to eat and more convenient for sharing. I prefer using wingettes or split wings for this recipe.
Are these wings spicy?
No—these wings are mild. The sauce has a touch of sweetness and only a subtle kick, so they’re suitable for the whole family and anyone who prefers low heat.
Are these Baked Barbecue Chicken Wings Whole30 compliant?
Yes, when you use a Whole30-compliant ketchup. Many commercial ketchups contain added sugar, so check the label. Use an unsweetened or compliant brand to keep the recipe Whole30-friendly.
How to get wings crispy in the oven
Baked wings can be just as crispy as fried if you follow a few simple steps. Here’s what I do:
- Pat the wings dry with paper towels—removing surface moisture is essential for crispness.
- Wait to add any sauce until after baking so the skin can crisp up first.
- Place the wings on an oven-safe wire rack set over a baking sheet so air can circulate and the bottoms don’t steam.
- Bake at high heat—450°F gives the best results for crispy skin.
- Flip the wings around halfway through cooking so both sides brown evenly.
More recipes like this:
Buffalo Baked Chicken Wings
Buffalo Chicken Bites
Chipotle Peach Baked Wings
Sticky Orange Balsamic Wings
Honey Garlic Chicken Wings
Baked Barbecue Chicken Wings
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Ingredients
Chicken
- 2 lbs chicken wingettes, wings, or split wings
Dry Rub
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Barbecue Sauce
- 1/2 cup ketchup, If Whole 30, make sure you select a compliant ketchup.
- 1/3 cup coconut aminos
- 1/2 tsp apple cider vinegar
- 3/4 tsp chili powder
- 3/4 tsp ground mustard
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
Instructions
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Preheat the oven to 450°F (232°C).
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Pat the wings dry with paper towels. Removing surface moisture helps them crisp up.
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Combine the wings and the dry rub in a large sealable bag. Shake until each piece is coated. Arrange the wings on a wire rack set over a foil-lined baking sheet. Bake for 30 minutes, then flip and bake an additional 20 minutes.
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While the wings bake, whisk the barbecue sauce ingredients together in a small saucepan. Warm over medium-low heat for a few minutes until the sauce is heated through and flavors meld.
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When the wings are done, toss them in the warm barbecue sauce to coat evenly. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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