Honey BBQ Chicken Wings ~ Recipe

I’m sharing my Honey Bbq Chicken Wings recipe and the tiny sauce trick behind my signature glaze that keeps readers bookmarking the post.

I’m obsessed with the contrast in these Honey Bbq Chicken Wings. I’ve burned a few batches, tried every shortcut, and finally landed on a version that’s juicy inside and got that crunchy edge I crave.

Using simple chicken wings and a sticky drizzle of honey gives you that sweet kick that sneaks up on you, while the smoke and heat play around it. I won’t pretend it’s perfect every time, but the flavor keeps pulling me back, and I promise you’ll want to taste the tweak I made.

Trust me, this one’s worth breaking your usual wing routine.

Ingredients

• Chicken wings: rich in protein and fat, it’s filling and gives the dish meaty comfort.
• Honey: pure sweetener, mostly carbs, it’s sticky and adds bright sweet notes.
• Barbecue sauce: often sugary and salty, it adds smoky sweet tang and color.
• Baking powder: raises pH for crisp skin, it contains baking soda and starch.
• Smoked paprika: smoky, sweet heat, it adds color and warmth with almost no calories.
• Apple cider vinegar: bright acid that cuts sweetness, it adds tang and bite, low cal.
• Butter: rich mouthfeel and sheen, it adds saturated fat and savory richness.
• Garlic: pungent aromatics, tiny nutrients, it adds savory pop and depth to sauce.

Ingredient Quantities

• 2 to 3 lb chicken wings (flats and drumettes)
• 1 tbsp baking powder (aluminum free if you got it)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• 1 cup barbecue sauce (your fav)
• 1/4 cup honey
• 2 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 clove garlic

How to Make this

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top so air can circulate, you’ll get crispier skin that way.

2. Pat 2 to 3 lb chicken wings very dry with paper towels, remove any excess skin bits, this step is key for crispiness.

3. In a big bowl mix 1 tbsp baking powder (aluminum free if you got it), 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne (optional) and 1 tbsp brown sugar. Add 1 tbsp vegetable oil and toss the wings until evenly coated.

4. Arrange wings on the rack in a single layer, dont crowd them. Bake at 425°F for 25 minutes.

5. Flip wings, then continue baking another 15 to 25 minutes until skin is deep golden and crisp and internal temp reads 165°F. Times vary by oven and wing size so keep an eye on them.

6. While wings bake make the sauce: in a small saucepan combine 1 cup barbecue sauce, 1/4 cup honey, 2 tbsp unsalted butter, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce and 1 clove garlic minced. Warm over medium heat, stir and simmer for 2 to 3 minutes until glossy and slightly thickened.

7. When wings are crisp, toss them in a large bowl with most of the sauce to coat. Reserve a couple tablespoons of sauce for serving.

8. Put the sauced wings back on the rack and bake 5 to 7 minutes more to set the glaze. If you want more char, broil for 1 to 2 minutes but watch them close so they dont burn.

9. Let wings rest 3 to 5 minutes, then serve with extra sauce on the side. Eat hot and enjoy the sticky, sweet and smoky goodness.

Equipment Needed

1. Oven (set to 425°F for crisping)
2. Rimmed baking sheet lined with foil and a wire rack that fits on top
3. Paper towels for drying the wings, and a trash bowl for skin bits
4. Large mixing bowl for tossing wings with the baking powder mix
5. Measuring spoons and a 1 cup measuring cup for sauces and spices
6. Small saucepan and a spoon or small whisk to warm the sauce
7. Tongs or a large spoon to toss and transfer wings
8. Instant read meat thermometer to check 165°F don’t guess

FAQ

Honey BBQ Chicken Wings ~ Recipe Substitutions and Variations

• Baking powder: dont have it? Use 1/4 tsp baking soda plus 1/2 tsp cream of tartar for every 1 tsp baking powder you need, works great for crisping the skin.
• Vegetable oil: swap with canola, light olive oil or avocado oil. Melted butter also works if you want richer flavor.
• Barbecue sauce: make a quick stand in with ketchup, brown sugar, apple cider vinegar and smoked paprika, or try teriyaki or hoisin for a different vibe.
• Honey: maple syrup or agave nectar are 1 to 1 swaps. If all you got is brown sugar, stir 1 tbsp brown sugar with 1 tsp warm water till it dissolves and use that for the glaze.

Pro Tips

1) Let the skin get bone dry before you cook them, like really dry. Pat with paper towels, then if you can stick them in the fridge uncovered for an hour or overnight the skin firms up and crisps way better. Dont skip this step.

2) Use a wire rack and give each wing breathing room. Crowding traps steam and makes them soggy, so single layer all the way. If you want extra crisp later, pop them back in a hot oven or air fryer for a few minutes.

3) Make the sauce a little thinner than you think at first, then simmer to concentrate flavors. Taste and tweak with a splash of vinegar or more honey if it needs balance. Reserve some sauce cold for dipping so you dont end up with bland leftovers.

4) Layer the glaze instead of drowning the wings at once. Toss with most of the sauce, bake to set it, then hit them with a light second coat and broil just a minute if you want char. Watch them close when broiling because sweet sauces burn fast.