Honey BBQ Chicken Wings

The smell of honey and caramelized sauce hitting hot chicken wings still pulls me back to my first apartment kitchen, where I learned that the difference between good wings and great ones comes down to patience during that final toss in the sauce. I've made these for Super Bowl parties, late night cravings, and Tuesdays that just needed something special.

My friend Sarah swears she could eat an entire batch by herself, and honestly, I've watched it happen. The way the sauce clings to every crispy crevice makes these impossible to stop eating, which is exactly why I always double the recipe now.

Ingredients

• Chicken wings split at joints: Removing the tips helps them cook evenly and creates more surface area for that glorious sauce to cling to
• Vegetable oil: Helps the seasoning adhere and promotes even browning in the oven
• Kosher salt: Essential for bringing out the natural flavors and creating that perfect crispy skin
• Garlic powder: Adds a subtle savory note that pairs beautifully with the sweet sauce
• Smoked paprika: This is the secret ingredient that adds depth and that smoky backbone
• Barbecue sauce: Use your favorite brand as the base, then elevate it with the honey addition
• Honey: Creates that gorgeous sticky coating and balances the tangy barbecue sauce
• Unsalted butter: Adds richness and helps the sauce coat the wings perfectly
• Apple cider vinegar: Cuts through the sweetness and adds a bright tang
• Cayenne pepper: Just enough heat to make things interesting without overwhelming

Instructions

Get your oven ready:

Preheat to 425°F and set up a baking sheet with foil and a wire rack, or heat your fryer oil to 350°F if you prefer that route.

Season those wings:

Pat them completely dry, then toss with oil and all the spices until every wing is evenly coated.

Cook to golden perfection:

Arrange wings in a single layer and bake for 40 to 45 minutes, flipping halfway through, until they are crispy and golden brown.

Whisk up the magic sauce:

Combine barbecue sauce, honey, butter, vinegar, and cayenne in a small saucepan over medium heat, stirring until smooth.

The crucial final toss:

Pour that warm sauce over your hot wings and toss gently until every piece is beautifully coated.

Serve them up:

Plate immediately while the sauce is still sticky and gorgeous, maybe with some chopped parsley if you are feeling fancy.

Save

These wings have turned quiet Tuesday dinners into impromptu celebrations more times than I can count. There is something about the combination of crispy chicken and sticky sweet sauce that makes everything feel like a party.

Making Them Extra Crispy

I discovered by accident that letting the wings air dry for 10 minutes after patting them dry makes a huge difference in the final crunch. The skin seems to tighten up, which translates to better crisping in the oven.

Sauce Adjustments

Sometimes I want more heat, so I add extra cayenne or a splash of hot sauce to the mixture. Other times I am craving extra sweetness, so I increase the honey slightly. The beauty of this recipe is how easily it adapts to your mood.

Serving Suggestions

The classic celery sticks and blue cheese dressing are classic for a reason, they cut through the richness beautifully. I also love serving these with a simple crisp salad to balance the meal.

• Make extra sauce for dipping on the side
• Have plenty of napkins ready because this is messy wonderful food
• Consider a double batch because they disappear fast

Save

These honey BBQ wings have become my go to for feeding a crowd or just treating myself on a random Wednesday evening.

Recipe FAQ

→ How do I get the crispiest chicken wings?

Pat wings thoroughly dry with paper towels before seasoning. For extra crispiness, let them air-dry on a rack for 10 minutes before cooking. Use a wire rack on your baking sheet to allow air circulation, and flip halfway through cooking. Baking at 425°F helps render fat and crisp the skin effectively.

→ Can I make these ahead of time?

Yes! Cook and cool the wings completely, then refrigerate in an airtight container for up to 2 days. Reheat in a 400°F oven for 10-15 minutes until hot and crispy, then toss with warmed honey BBQ sauce just before serving.

→ What's the best way to coat wings evenly?

Place cooked wings in a large bowl while the sauce is still warm. Pour half the sauce over the wings and toss thoroughly with tongs. Add more sauce as needed until each wing is evenly glazed. Serve immediately while the coating is sticky and fresh.

→ Can I fry instead of bake?

Absolutely. Heat oil to 350°F and fry wings in batches for 8-10 minutes until deep golden and cooked through. Drain on paper towels, then toss with the warm honey BBQ sauce. Frying yields extra crispy skin but requires more active cooking time and cleanup.

→ How can I adjust the sweetness and heat level?

For sweeter wings, increase honey to 1/3 cup. For more heat, add extra cayenne pepper or a dash of hot sauce to the glaze. You can also use a spicy barbecue sauce as your base. Always taste the sauce before coating to adjust flavors to your preference.