Honey BBQ Chicken Wings (Printable)

Crisp chicken wings tossed in a luscious honey barbecue glaze, perfect for flavorful appetizers or snacks.

# What You Need:

→ Chicken

01 - 1.5 pounds 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 Make It:

01 - Preheat oven to 425°F or heat oil in deep fryer to 350°F. Line baking sheet with foil and place wire rack on top if baking.
02 - Pat chicken wings dry with paper towels. Toss wings with vegetable oil, salt, black pepper, garlic powder, and smoked paprika in a large bowl until evenly coated.
03 - Place wings in a single layer on wire rack over baking sheet or prepare for frying.
04 - Bake for 40 to 45 minutes flipping halfway until crisp and golden, or deep fry in batches for 8 to 10 minutes until deep golden and cooked through. Drain on paper towels after frying.
05 - Combine barbecue sauce, honey, butter (if using), apple cider vinegar, and cayenne in a 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 wings and toss to coat evenly.
07 - Serve immediately, optionally garnish with chopped parsley or green onions.

# Expert Suggestions:

01 -
  • The sauce clings to every crispy edge, creating this impossible-to-resist contrast between sticky-sweet and smoky depths.
  • It's genuinely easier than people assume, which means you can pull it off even when you're barely paying attention.
  • One bowl, one pan, and somehow you've got food that tastes like you spent way more effort than you actually did.
02 -
  • Patting the wings dry before seasoning is the difference between crispy and rubbery—I learned this the hard way, and it changed everything.
  • Don't skip the wire rack if you're baking; the air circulation underneath is what actually makes them crisp instead of steamed.
  • That flipping halfway through isn't just suggested; it's the reason both sides cook evenly instead of one side staying pale.
03 -
  • Let the wings air-dry for 10 minutes after patting them down and before seasoning; that extra step makes the skin exponentially crispier.
  • Keep the sauce warm while the wings cook so it clings better instead of congealing when it hits the hot wings and then cooling down.
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