Honey BBQ Chicken Wings (Print Version)

Tender chicken wings crisped and tossed in a luscious honey BBQ glaze perfect for sharing.

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, split at joints, tips removed
02 - 1 tbsp vegetable oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika

→ Honey BBQ Sauce

07 - 1/2 cup barbecue sauce
08 - 1/4 cup honey
09 - 1 tbsp unsalted butter (optional)
10 - 1 tsp apple cider vinegar
11 - 1/4 tsp cayenne pepper (optional)

# Directions:

01 - Preheat oven to 425°F or heat oil in a deep fryer to 350°F. Line a baking sheet with foil and place a wire rack on top if baking.
02 - Pat chicken wings dry with paper towels. Toss wings in vegetable oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Place wings in a single layer on the prepared wire rack or directly on the baking sheet if frying.
04 - Bake wings for 40 to 45 minutes, flipping halfway through until crisp and golden brown. Alternatively, fry wings in batches for 8 to 10 minutes until deep golden and cooked through; drain on paper towels.
05 - Combine barbecue sauce, honey, optional butter, apple cider vinegar, and cayenne pepper in a small saucepan over medium heat. Stir until butter melts and sauce is smooth, about 3 minutes. Remove from heat.
06 - Transfer cooked wings to a large bowl, pour warm honey BBQ sauce over them, and toss until evenly coated.
07 - Serve wings immediately, optionally garnished with chopped parsley or green onions.

# Expert Suggestions:

01 -
  • Golden, crispy wings ready in under an hour with minimal prep work.
  • The honey BBQ sauce clings perfectly without being thick or cloyingly sweet.
  • Flexible enough to bake or fry depending on your mood and kitchen setup.
02 -
  • Wet wings will never crisp properly no matter how long you bake them—pat them completely dry before seasoning.
  • The sauce must be warm when you add the wings so it coats smoothly instead of clumping or sliding off.
03 -
  • Air-dry the wings in the fridge for 10 minutes after patting them dry for extra crispness—the cold air helps dry the skin further.
  • Toss the cooked wings in sauce immediately while they're hot so the coating sticks instead of sliding around.
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