Honey BBQ Chicken Wings (Printable Version)

Crispy wings tossed in a luscious honey BBQ sauce with smoky and sweet flavors.

# 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)

# Directions:

01 - Preheat oven to 425°F or heat vegetable oil in a deep fryer to 350°F. Line a baking sheet with foil and position a wire rack atop if baking.
02 - Pat chicken wings dry with paper towels, then toss thoroughly with vegetable oil, kosher salt, black pepper, garlic powder, and smoked paprika in a large bowl.
03 - Place wings in a single layer on the prepared wire rack or directly on the baking sheet.
04 - Bake wings for 40–45 minutes, flipping halfway through until crisp and golden. Alternatively, fry in batches for 8–10 minutes until deep golden and cooked through; drain on paper towels.
05 - While wings cook, combine barbecue sauce, honey, butter (if used), apple cider vinegar, and cayenne pepper in a small saucepan over medium heat. Stir until butter melts and sauce smooths, about 3 minutes, then remove from heat.
06 - Transfer hot wings to a large bowl, pour warm honey BBQ sauce over them, and toss to coat evenly.
07 - Serve immediately, optionally garnished with fresh parsley or green onions.

# Expert Advice:

01 -
  • These wings are crispy on the outside but still juicy inside, and that combination alone is worth making them.
  • The sauce is a perfect balance of sweet and smoky without being cloyingly sugary, which means you can actually taste the chicken.
  • Start to finish takes less than an hour, so they're perfect for unexpected guests or when you're craving something impressive without the fuss.
02 -
  • Drying the wings is the difference between crispy and soggy, so don't rush this step—pat them thoroughly and let them air-dry for 10 minutes if you have time.
  • Sauce temperature matters: if it's too cool when you toss the wings, it won't adhere properly, so keep it warm and add it right after the wings come out of the oven.
03 -
  • Room-temperature sauce won't cling to the wings the way warm sauce does, so keep it on the stove or in a warm bowl until the last moment.
  • If you're cooking for a crowd, make double the sauce—people always want more for dipping, and it's better to have extra than to run short.
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