Honey BBQ Chicken Wings (Printable)

Tender chicken wings coated in a luscious honey barbecue glaze, baked or fried until crisp and flavorful.

# 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
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 Make:

01 - Preheat 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 for baking.
02 - Pat chicken wings dry with paper towels. Toss wings in a large bowl with vegetable oil, salt, black pepper, garlic powder, and smoked paprika until coated evenly.
03 - Place wings in a single layer on the prepared rack or baking sheet.
04 - Bake for 40 to 45 minutes, flipping once halfway through, until wings are golden and crisp. Alternatively, fry in batches for 8 to 10 minutes until deep golden and cooked through; drain on paper towels.
05 - Combine barbecue sauce, honey, butter (if using), apple cider vinegar, and cayenne pepper in a small saucepan over medium heat. Stir until butter melts and sauce is smooth, about 3 minutes. Remove from heat.
06 - Transfer cooked wings to a large bowl. Pour warm sauce over wings and toss to coat evenly.
07 - Serve immediately, optionally garnished with chopped parsley or green onions.

# Expert Advice:

01 -
  • The honey-smoke combo hits sweet and savory at the same time, so every bite feels like it matters.
  • Wings that actually get crispy without needing deep oil splatters everywhere.
  • You can make a whole batch without fussing—bake them, sauce them, serve them.
02 -
  • Paper towels aren't optional—wet wings steam instead of crisp, and you'll wonder why yours don't look like the ones you envisioned.
  • Flipping halfway is the thing people skip and then regret, because unflipped wings develop uneven brown spots instead of all-over caramel.
03 -
  • Pat wings dry and let them air-dry for ten minutes uncovered in the fridge if you have time—it sounds fussy but the difference in crispness is real and worth the wait.
  • If your sauce breaks or looks separated, whisk in a teaspoon of cornstarch mixed with water to bring it back together smooth and glossy.
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