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Baked Spicy Barbecue Chicken Wings

Tangy, slightly spicy baked wings tossed in a sticky barbecue-pineapple glaze.
Prep Time5 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Servings: 4 servings

Ingredients

  • 1 pouch KC Masterpiece® BBQ Sauce Mix and Dry Rub, Original Flavor
  • 6 ounces pineapple juice about 3/4 cup
  • 1/4 cup chili garlic sauce
  • 2 1/2 pounds chicken wings skin-on and bone-in
  • 1 green onion trimmed and sliced into thin rounds for garnish

Instructions

  • In a large measuring cup or medium bowl, combine the BBQ sauce mix pouch, pineapple juice, and chili garlic sauce; whisk until smooth. The sauce will thicken as it stands.
  • Reserve about 1/3 cup of the sauce and refrigerate it for finishing. Put the wings in a large resealable zip-top bag and add 3/4 cup of the sauce; seal and toss to coat evenly.
  • Marinate the wings in the refrigerator for at least 30 minutes, or up to overnight for more flavor.
  • When ready to bake, preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil.
  • Remove the wings from the bag, discard the bag and any leftover marinade from the bag, and arrange the wings in a single layer on the prepared baking sheet.
  • Bake the wings for 35 to 40 minutes, flipping once halfway through, until the internal temperature reaches 165°F (74°C) and the wings are browned to your liking; watch closely near the end to avoid burning the glaze.
  • Transfer the cooked wings to a large bowl, pour the reserved ~1/3 cup sauce over them, and toss to coat evenly.
  • Garnish with sliced green onions and serve immediately.

Equipment

  • large measuring cup or medium bowl
  • Whisk
  • resealable zip-top bag
  • Baking Sheet
  • Aluminum Foil
  • Instant-read thermometer
  • Large Bowl

Notes

  • The sauce thickens as it stands, so mixing an hour ahead improves texture.
  • Marinate at least 30 minutes or overnight for deeper flavor.
  • Line the baking sheet for easier cleanup and to prevent sticking.
  • Flip the wings once halfway through baking for even browning.
  • Watch closely near the end because the marinade can burn.
  • Use an instant-read thermometer to ensure the wings reach 165°F.