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These small batch baked chicken wings are everything you want – crispy, saucy, and packed with flavor. The wings come out perfectly every time. If you’re looking for an easy, satisfying meal for one or two, this recipe is a must-try.
Featured Comment
“These were so easy and flavorful! I’m making a double batch this Sunday for my hubby and I to eat during the game!”
– Liz
Why You’ll Love This Recipe
- Small Batch: Made for one or two servings—no leftovers, no waste.
- Oven-Baked: No need for a grill; just juicy, crispy wings straight from the oven.
- Flavor-Packed Sauce: The tangy-sweet BBQ sauce adds bold, rich flavor.
I get so excited every time I make these small batch baked chicken wings. The sauce has just the right mix of sweetness, tang, and heat, and it bakes right onto the wings, creating a sticky, flavorful coating that’s hard to resist.
They’re a go-to when I want something bold and fun. No grill needed—just simple ingredients, a quick marinade, and the oven does the rest. If you’re in the mood for wings, this recipe is the one I always come back to.
Enjoy your chicken wings with any of our flavorful single serving sides like creamy macaroni and cheese for one, a small batch of loaded deviled eggs, a single serving broccoli salad, or mini hashbrown casserole.
Ingredients
If you have any ingredients leftover from this small batch chicken wings recipe, check out our Leftover Ingredients Recipe Finder.
- BBQ Sauce: Use a small batch of homemade BBQ sauce or your favorite store-bought brand. I like Stubb’s BBQ Sauce, a nod to my Texas roots.
- Orange Juice: Adds brightness and natural sweetness. Use extra orange juice in a small batch of cranberry orange scones or a tequila sunrise.
- Honey: Balances the flavors with rich sweetness.
- Dijon Mustard: Brings a tangy kick that cuts through the sweetness.
- Hot Sauce: Just a dash adds heat and depth.
- Chicken Wings: Use about 1 pound of wings—perfect for a small batch.
How To Bake Chicken Wings
Place the chicken wings in a medium bowl. In a smaller bowl, whisk together the sauce ingredients, then pour the sauce over the wings. Toss to coat evenly, cover, and refrigerate for at least 20 minutes. When ready to bake, preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Arrange the wings in a single layer on the rack and bake for 40 to 45 minutes, until golden and crispy.
Want to Cook Chicken Wings in an Air Fryer?
No problem! Check out our single serving air fryer chicken wings recipe to get the details.
Expert Tips
- Thawing Chicken: Use fresh or frozen wings. The safest way to thaw chicken wings is overnight in the refrigerator. For quicker methods, you can use cold water (submerge in a sealed bag and change the water every 30 minutes) or a microwave—just be sure to cook the chicken immediately after thawing.
- Marinade Safety: Discard any leftover marinade after coating the chicken—don’t reuse it.
- Baking Setup: Line your baking sheet with foil and place a wire rack on top for even cooking and crispier wings.
- Check for Doneness: Wings are done when they reach an internal temperature of 165°F (74°C) in the thickest part, avoiding the bone.
Frequently Asked Questions
A wire rack helps the wings cook evenly and become crispier, but if you don’t have one, you can place them directly on the foil-lined baking sheet and flip them halfway through baking.
Absolutely. Just be sure to spread the wings out in a single layer on the baking sheet to avoid overcrowding.
Store any leftover wings in an airtight container in the refrigerator. They’ll keep for up to 3 to 4 days.
Reheat in a 350°F (175°C) oven for about 10 minutes, or until warmed through and slightly crisp. Avoid microwaving if you want to keep the skin crispy.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these baked chicken wings or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Baked Chicken Wings
Equipment
Ingredients
- 1 pound chicken wings
- 2 tablespoons barbecue sauce
- 1 tablespoon orange juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- ⅛ teaspoon hot sauce
Instructions
- In a large bowl, whisk together the BBQ sauce, orange juice, honey, Dijon mustard, and hot sauce. Add the chicken wings and toss to coat. Cover and refrigerate for at least 20 minutes.
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top. Arrange the wings in a single layer on the rack.
- Bake for 40 to 45 minutes, until the wings are browned and crispy.
Notes
- Thawing Chicken: Use fresh or frozen wings. The safest way to thaw chicken wings is overnight in the refrigerator. For quicker methods, you can use cold water (submerge in a sealed bag and change the water every 30 minutes) or a microwave—just be sure to cook the chicken immediately after thawing.
- Marinade Safety: Discard any leftover marinade after coating the chicken—don’t reuse it.
- Baking Setup: Line your baking sheet with foil and place a wire rack on top for even cooking and crispier wings.
- Check for Doneness: Wings are done when they reach an internal temperature of 165°F (74°C) in the thickest part, avoiding the bone.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I really don’t like hot sauce; can I eliminate the hot sauce ingredient?
Are these regular chicken wings or the little mini wing pieces?
Regular-sized chicken wings.
Delicious I had 6 chicken wings weighing 1 1/2 lb so did 1.5 of the recipe and they were so delicious not overly sweet but I was a bit generous with the tabasco and they just melted off the bone so tender and so flavoursome thank you for a great recipe
Is there a substitution the orange juice.
I would have to buy a larger amount (1 litre) to get the 1 tablespoon.
You could use the juice of one small orange or leave orange juice out altogether.
Flavorful and easy to make! Great BBQ-style sauce for many uses. I used it on more than chicken wings. Delicious!
I really love this recipe…they were even better the next day. Hint…I made double the sauce and set some of it aside BEFORE marinating the chicken and used it as a dipping sauce when I ate them.
I’m so glad you enjoyed the recipe, John. Doubling the sauce is a great idea! Thank you so much for your feedback.
What would you serve with this as a dinner.
So many side dishes go well with chicken wings. I would suggest, Rice Pilaf, Macaroni and Cheese, Scalloped Potatoes or Roasted Vegetables. All of these recipes can be found on our website.
These were so easy and flavorful! I’m making a double batch this Sunday for my hubby and I to eat during the game!
Made these chicken wings, very good. Thank you
I’m so happy you enjoyed the chicken wings. Thank you so much for taking the time to let me know.
Joanie
Anyone tried this in the air fryer. Might have a go and see, love this site so good, I live on my own the recipes are great.