Toss bbq sauce onto raw chicken wings, paired with 0 extra ingredients, into a roasting pan for a messy treat that’s always a yes in my house

This is my laziest, most-loved way to make sticky wings: I literally toss raw chicken wings with a thick, smoky barbecue sauce right in a roasting pan and slide the whole thing into the oven. No marinating, no extra oil, no spices—just two ingredients that melt together into a glossy, finger-licking coating. While baked wings themselves trace back to the rise of home ovens and the popularity of Buffalo wings in the 1960s and ’70s, this stripped-down version is pure weeknight practicality. It’s the kind of messy, unfussy treat that always gets a yes in my house, especially when I don’t feel like fussing with a long ingredient list.

Serve these sticky wings straight from the roasting pan with plenty of napkins. I like them alongside crisp raw vegetables—carrot sticks, celery, and cucumber—for a bit of crunch and freshness. A simple green salad or coleslaw balances the sweetness of the barbecue sauce, and warm dinner rolls or cornbread are great for swiping up any extra sauce from the pan. If you’re making these for game day, set them out with a pile of small plates and let everyone help themselves.

Servings: 4

3 pounds chicken wings, split at the joints and tips removed if desired

Preheat your oven to 400°F (200°C). Place a rack in the middle position so the wings cook evenly.

Set a large roasting pan on the counter. There’s no need to grease it—the fat from the wings and the barbecue sauce will keep everything from sticking too badly and help create those sticky edges.

Add the raw chicken wings directly into the roasting pan, spreading them out into an even layer as best you can.

Pour the barbecue sauce over the raw wings in the pan. Use enough sauce so that the wings are generously coated; they should look glossy and well covered, not dry.

Using clean hands, toss the wings right in the roasting pan, turning and rubbing them through the sauce so every piece is completely coated. This is a hands-on, messy step, but it’s the key to getting that thick, sticky finish. Spread the sauced wings back into a single layer.

Place the roasting pan in the preheated oven and bake for 25 minutes without disturbing the wings. This gives them time to start rendering fat and setting the sauce.

After 25 minutes, carefully pull the pan out and use tongs to turn the wings over in the sauce, spooning any pooled sauce over the tops. Return the pan to the oven and continue baking for another 20 to 25 minutes, until the wings are cooked through and the sauce is thick, sticky, and caramelized around the edges.

Check for doneness: the wings should be deeply glazed, the juices should run clear when pierced at the thickest part, and an instant-read thermometer inserted into the meat (not touching bone) should read at least 165°F (74°C). If you’d like a deeper char, you can leave them in for an extra 5 to 10 minutes, watching closely so the sugars in the sauce don’t burn.

Remove the roasting pan from the oven and let the wings rest for 5 minutes. This helps the sauce cling to the meat instead of sliding off when you move them.

Transfer the wings to a serving platter, scraping any extra sticky sauce from the roasting pan over the top. Serve hot, with plenty of napkins for all that glorious mess.

Because this recipe is intentionally just two ingredients—raw chicken wings and barbecue sauce—any variation still needs to honor that simplicity. The easiest way to change things up is by choosing different styles of barbecue sauce: a Kansas City–style sauce will give you a thick, sweet, molasses-forward glaze; a Carolina-style sauce will lean tangier with more vinegar; and a spicy chipotle or habanero sauce will add heat without any extra ingredients. You can also play with texture by adjusting the oven temperature and time: bake at 375°F (190°C) a bit longer for softer, more tender wings with a looser sauce, or bump up to 425°F (220°C) briefly at the end for more caramelized, slightly charred edges. If you’re cooking for a crowd, this same method scales easily—just use additional roasting pans so the wings aren’t piled too deeply, which helps them bake rather than steam. For make-ahead convenience, you can toss the raw wings with barbecue sauce directly in the roasting pan, cover, and refrigerate for up to 8 hours before baking; the flavor will deepen slightly, but you still haven’t added any extra ingredients or steps beyond what’s written here.