Today, I’m serving up part two of my chicken wing saga with these Brown Sugar Chili Baked Chicken Wings. Short, sweet, and a little spicy, thanks to the freshly cracked black peppercorns, this baked wings recipe is absolutely incredible. They’re supremely juicy, thanks to their dark meat (always superior to light meat when and where an oven is concerned), and perfectly sweet/savory, thanks to the very simple combination of spices we’ll use.

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The chicken wings that you will most often find in the supermarket are typically pretty decently sized. They’re meaty and substantial, and just two or three will make a nice portion for a main course. Or, you can pile them up on a big platter, nestle the buttermilk-chive dipping sauce right in, and serve them family style.

Whether you opt to serve these baked chicken wings as a starter/ appetizer or as part of a full meal, you’re in for a real treat. Who needs to fry when your oven can not only do just as good a job but can do so with MUCH less clean-up?

Not I, that’s for sure.

How to make the very best Baked Chicken Wings

The fact that the wing is a bone-in, skin on, dark meat cut of the bird, starts things out on the right foot (ahem) when it comes to juiciness and flavorful chicken eating. It’s so very easy to cook chicken wings in the oven, because it’s just really hard to screw things up. You’d almost have to totally forget that they’re in the oven for like, ever, before these things will over-cook and dry up on you.

Okay no, that’s not really true. But it’s not too far off …

The combination of the bone-in, skin on dark meat and the beautifully flavorful, moisture sealing brown sugar-chili flavor paste will practically guarantee that these baked chicken wings come out perfectly for you every time.

What you’ll need for this Baked Chicken Wings recipe

With only 7 core ingredients, this is one recipe that proves less is more, so long as you reach for the right things.

12 chicken wings

1 heaping TBSP black peppercorns

1.5 TBSP brown sugar (light or dark)

2 TBSP ancho chili powder (regular chili powder also works)

3 tsp baking soda

1 to 2 tsp salt

¼ cup neutral flavored cooking oil (canola, vegetable, or regular olive oil)

Optional: whole Shishito peppers, or sliced pickled jalapeños

For the Buttermilk Chive Dipping Sauce (optional, these are great with or without a sauce)

⅔ cup mayonnaise

⅓ cup buttermilk (or more/less, depending on your consistency preference)

1 – 2 TBSP chopped chives

2 tsp apple cider vinegar

Freshly cracked black pepper, to taste

You will also need: parchment paper

How to make these Best Ever Baked Chicken Wings

Place the peppercorns on a large sheet pan and, using a heavy-bottomed implement such as a cast iron skillet or a pyrex mixing bowl (this is what I use since I’m using it anyway), crush the peppercorns until they’re mostly cracked. You don’t have to get every single one, just most of them. Rock the bowl/skillet over the peppercorns so the edges can crack them open. Pour the cracked pepper into a large mixing bowl.

To the pepper, add the brown sugar, chili powder, baking soda, and salt. Add the oil until you have something that resembles very wet sand. Taste it with your finger for seasoning, and add more salt if you think it needs it.

Add the wings to the bowl and toss well to fully coat on all sides. Allow the mixture to marinate the wings on the counter for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F. Adjust the rack to the middle third of the oven. Cover a large baking sheet with parchment paper and arrange the wings in a single layer. Bake for 35 minutes, rotating the pan halfway through.

Broil the wings on high for a minute or two at the end, to really get the skin nice and crispy. Just watch out and be sure the sugar doesn’t burn. Serve the wings with the sauce (see below).