Honey BBQ Chicken Wings (Printable version)

Crispy chicken wings tossed in a luscious honey barbecue sauce with a perfect balance of sweet and smoky flavors.

# What You'll 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 (store-bought or homemade)
08 - 1/4 cup honey
09 - 1 tbsp unsalted butter (optional)
10 - 1 tsp apple cider vinegar
11 - 1/4 tsp cayenne pepper (optional)

# How to Make:

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. In a large bowl, toss wings 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 directly on the baking sheet. If frying, prepare oil accordingly.
04 - Bake wings for 40–45 minutes, flipping halfway, until crisp and golden. For frying, cook in batches 8–10 minutes until deep golden and cooked through, then drain on paper towels.
05 - In a small saucepan over medium heat, combine barbecue sauce, honey, butter (if using), apple cider vinegar, and cayenne pepper. Stir until butter melts and sauce is smooth, about 3 minutes, then remove from heat.
06 - Transfer cooked wings to a large bowl. Pour warm honey BBQ sauce over wings and toss to coat evenly.
07 - Serve immediately, optionally garnished with chopped parsley or green onions.

# Expert Advice:

01 -
  • They're crispy on the outside and juicy inside without needing any special technique or magic.
  • The sauce is sweet enough to make you happy but smoky enough to feel like real food, not dessert.
  • Whether you're baking or frying, they come together in under an hour and feed a crowd without fussing.
02 -
  • If your wings aren't completely dry before baking, they'll steam and stay rubbery instead of crisping up no matter how long you cook them.
  • Toss the wings with the sauce while they're still hot, so they absorb the flavor instead of just sitting on top of them.
03 -
  • For extra-crispy wings, pat them dry and let them air-dry uncovered in the fridge for 10 minutes before tossing with oil and seasonings.
  • Make the sauce while the wings cook so you're not scrambling at the end, and always keep it warm so it coats the wings evenly.
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