Honey BBQ Chicken Wings

The first time I made honey BBQ wings for a Super Bowl party, my brother stood by the stove dipping chicken wings straight into the saucepan while I tried to get everything plated. Those wings disappeared in under eight minutes flat. Now I double the recipe automatically, no matter how small the gathering.

Last summer I discovered these wings cook beautifully on a grill too—just throw them on medium heat and baste with that honey sauce during the last five minutes. Something happens to the honey over charcoal that makes the whole backyard smell like heaven.

Ingredients

• Chicken wings: Splitting them yourself saves money and lets you save those wing tips for homemade stock later
• Vegetable oil: Helps the seasoning stick and promotes even crisping in the oven
• Kosher salt: The coarse crystals distribute better than table salt for seasoning
• Garlic powder and smoked paprika: This combo creates a savory base that shines through the sweet sauce
• Barbecue sauce: Use your favorite brand as the base—smoky styles work best here
• Honey: The real star, adding that gorgeous glossy finish and sticky finger quality
• Unsalted butter: Optional but adds a restaurant quality richness to the sauce
• Apple cider vinegar: Cuts through all that sweetness with just enough tang

Instructions

Preheat your oven:

Crank it to 425°F and set up a baking sheet with foil plus a wire rack on top for maximum air circulation.

Season the wings:

Pat those wings completely dry, then toss them in a bowl with oil and all the spices until every piece is evenly coated.

Arrange for crisping:

Lay wings in a single layer on the wire rack without crowding—overlap means steaming instead of crisping.

Bake to golden perfection:

Cook for 40 to 45 minutes, flipping halfway through, until they are deep golden and irresistibly crispy.

Make the magic sauce:

While wings bake, whisk together the barbecue sauce, honey, butter, vinegar and cayenne in a small saucepan over medium heat.

Coat and serve:

Toss the hot wings in a large bowl with the warm honey BBQ sauce until glazed, then serve immediately.

Save

My neighbor started requesting these for every potluck after that first backyard barbecue, bringing her own Tupperware because she knew there would not be leftovers. Some foods just have that effect on people.

Making Them Extra Crispy

The air drying trick I learned from a restaurant cook completely changed my wing game. After patting them dry, let the wings sit uncovered in the fridge for 30 minutes or even a few hours before baking. The cold air draws out surface moisture and the skin crisps up dramatically better. It requires a tiny bit of planning but the difference is genuine.

Sauce Variations

Sometimes I swap the honey for maple syrup when I am craving something different—the flavor becomes more earthy and slightly less sweet. A splash of bourbon in the sauce adds grown-up depth, and a minced garlic clove cooked with the butter gives you a robust savory note. The base formula stays the same, so do not be afraid to play around.

Serving Suggestions

Celery sticks and carrot sticks with cool ranch or blue cheese dressing cut through all that rich sweetness perfectly. Cornbread or soft potato rolls help soak up extra sauce. Keep plenty of napkins nearby and consider serving with wet wipes for sticky fingers.

• Double the sauce if you are serving serious sauce lovers who want to double dip
• Set out a small bowl of extra hot sauce for guests who like more heat
• Consider lining your serving platter with parchment paper for easier cleanup

Save

There is something joyful about eating food with your hands, and these wings bring that out in everyone. Watch how quickly the conversation turns happy when platter hits the table.

Recipe FAQs

→ Should I bake or fry the wings?

Baking produces excellent results with less mess, while frying yields extra-crispy skin. Both methods work wonderfully with this honey BBQ glaze.

→ Can I make these ahead of time?

Yes, cook the wings in advance and refrigerate. Reheat in a 350°F oven for 10 minutes, then toss with warm sauce before serving.

→ How do I get extra crispy skin?

Pat wings thoroughly dry and let them air-dry for 10 minutes before cooking. Baking on a wire rack also helps circulating air crisp the skin evenly.

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

Transfer cooked wings to a large bowl while they're still hot. Pour the warm sauce over and toss vigorously with tongs until every piece is evenly glazed.

→ Can I adjust the sweetness level?

Absolutely. Increase honey for a sweeter glaze, or add more cayenne pepper and apple cider vinegar to cut through the sweetness with heat and tang.