Honey BBQ Chicken Wings (Printable)

Crisp chicken wings smothered in a sweet smoky honey sauce, perfect for snacking or sharing.

# 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 Steps:

01 - Set 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 thoroughly. Toss with vegetable oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Place wings in a single layer on the prepared rack or directly on the baking sheet.
04 - Bake wings for 40 to 45 minutes, flipping halfway, until crisp and golden. Alternatively, fry wings in batches for 8 to 10 minutes until deep golden and cooked through.
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. Remove from heat.
06 - Transfer cooked wings to a large bowl. Pour warm honey BBQ sauce over and toss to coat evenly.
07 - Serve wings immediately, optionally garnished with chopped parsley or green onions.

# Expert Advice:

01 -
  • They disappear faster than you can make them, which is the highest compliment any appetizer can get.
  • The sweet and smoky sauce tastes like you spent hours tending a barbecue when it actually takes minutes to whisk together.
  • You can bake or fry depending on your mood and what's clean in your kitchen.
02 -
  • Patting the wings dry is not a step you can skip or rush through, and letting them air-dry for 10 minutes before cooking actually makes a noticeable difference in how crispy they get.
  • Tossing the wings in the sauce right after they come out of the oven, while everything is still hot, is when the magic happens and the glaze actually clings instead of sliding off.
03 -
  • If you're worried about wings sticking to the rack, lightly oil the rack before laying the wings down, or use parchment paper under the rack and poke small holes in it for air circulation.
  • Mixing your sauce while the wings are still cooking means everything comes together at the right moment when you need to toss and serve.
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