Honey BBQ Chicken Wings (Printable Version)

Crisp chicken wings glazed with a luscious honey barbecue sauce, perfect for sharing and snacking.

# What You Need:

→ Chicken

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

→ Honey BBQ Sauce

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

# How-To:

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 wings dry with paper towels. Toss in a large bowl with vegetable oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Place wings in a single layer on the prepared wire rack or baking sheet.
04 - Bake wings for 40 to 45 minutes, flipping halfway until crisp and golden. If frying, cook in batches for 8 to 10 minutes until deep golden and cooked through, then drain on paper towels.
05 - Combine barbecue sauce, honey, butter (if using), 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 to coat evenly.
07 - Serve immediately, garnished with parsley or green onions as desired.

# Expert Advice:

01 -
  • The honey barbecue sauce strikes that perfect balance between sweet and smoky without being cloying or one-note.
  • Whether you bake or fry, these wings come out crispy on the outside and tender inside, no special technique required.
  • They disappear so fast you'll wonder if you made enough, so double the batch and freeze extras.
02 -
  • Drying the wings thoroughly before seasoning isn't optional—it's the difference between crispy wings and steamed ones that nobody really wants to eat.
  • If you're making these ahead, cook the wings and sauce separately, then toss them together just before serving so the coating stays crispy.
  • Start with less cayenne than you think you need; you can always add more heat but you can't take it back.
03 -
  • If you want extra-crispy wings, pat them dry and let them air-dry uncovered in the fridge for 10 minutes before seasoning—the cold and air circulation work together to remove every last bit of surface moisture.
  • The sauce will thicken as it cools, so if you're making it ahead and it seems thin, that's normal; it'll set up perfectly by the time you toss the hot wings with it.
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