Honey BBQ Chicken Wings

My neighbor showed up one Sunday with a platter of wings so sticky and glossy they caught the afternoon light. She wouldn't tell me her secret until I traded her my sourdough starter. Turns out, it wasn't magic, just honey, good barbecue sauce, and a hot oven. I've been making them every few weeks since, and they disappear faster than I can plate them.

The first time I made these for a backyard gathering, I set the tray down and turned around to grab napkins. When I looked back, half the wings were already gone and my brother-in-law was licking his fingers shamelessly. He asked if I'd cater his next party, and I told him only if he did the dishes.

Ingredients

• Chicken wings: Look for wings that are already split at the joints with tips removed to save yourself the knife work, and always pat them bone-dry so the skin crisps up beautifully in the oven.
• Vegetable oil: A light coating helps the seasonings stick and encourages that golden, crackling skin we're after.
• Kosher salt: The flaky crystals cling to the wings better than table salt and season more evenly without tasting too sharp.
• Black pepper: Freshly cracked if you have it, but pre-ground works fine and adds a gentle bite that balances the sweetness.
• Garlic powder: It toasts into the skin as the wings bake, giving a mellow, savory depth that fresh garlic can't quite match in this application.
• Smoked paprika: This is where the campfire-kissed flavor comes from, a hint of smoke that makes people ask if you grilled them.
• Barbecue sauce: Use your favorite bottled brand or homemade, something with a good balance of tang and sweetness so the honey doesn't overwhelm.
• Honey: It adds a floral sweetness and helps the sauce cling to every curve of the wing, but don't overdo it or the wings will taste like candy.
• Unsalted butter: Optional, but a tablespoon melted into the sauce gives it a silky richness and rounds out any sharp edges.
• Apple cider vinegar: Just a teaspoon cuts through the sweetness and keeps the sauce lively instead of flat.
• Cayenne pepper: A small pinch wakes up the back of your throat without making the wings too spicy, but leave it out if you're cooking for kids.

Instructions

Prep your oven or fryer:

Crank the oven to 425°F and line a baking sheet with foil, then set a wire rack on top so the wings crisp on all sides. If you're frying, heat your oil to 350°F and have a paper-towel-lined plate ready.

Season the wings:

Pat each wing completely dry with paper towels, this step is non-negotiable for crispy skin. Toss them in a big bowl with the oil, salt, pepper, garlic powder, and smoked paprika until every piece is evenly coated.

Arrange and cook:

Lay the wings out in a single layer on the rack, making sure they're not touching so the heat can circulate. Bake for 40 to 45 minutes, flipping them halfway through, until they're deeply golden and the skin crackles when you tap it, or fry in batches for 8 to 10 minutes until they float and turn bronze.

Make the sauce:

While the wings cook, combine the barbecue sauce, honey, butter, vinegar, and cayenne in a small saucepan over medium heat. Stir gently until the butter melts and everything blends into a glossy, pourable sauce, about 3 minutes, then take it off the heat.

Toss and serve:

Drop the hot wings into a large bowl, pour the warm sauce over them, and toss with tongs until every wing is slicked and shining. Serve them right away while they're still hot and sticky, with a sprinkle of chopped parsley or green onions if you want to look fancy.

Save

One winter evening, I made a double batch of these wings and set them out during a card game with friends. We ended up forgetting about the cards entirely, just sitting around the table licking our fingers and laughing, and someone said it felt like the kind of night you remember years later. I think they were right.

How to Get Extra-Crispy Wings

After you pat the wings dry, let them sit uncovered in the fridge for an hour or even overnight if you have the time. The cold air pulls moisture out of the skin, and when they hit the hot oven, they crisp up faster and more evenly. I learned this trick from a line cook who swore by it, and now I can't make wings any other way.

Adjusting the Sweetness and Heat

Start with the amounts listed, then taste the sauce before tossing the wings. If it's too sweet for your liking, add another half teaspoon of vinegar or a squeeze of lemon. If you want more heat, double the cayenne or add a dash of hot sauce. The beauty of this recipe is that the sauce is forgiving, and you can tweak it to match your crowd without starting over.

Serving Suggestions and Pairings

These wings are great on their own, but I like to serve them with celery sticks and a bowl of cold ranch or blue cheese dressing for dipping. The cool, creamy dip cuts through the sticky sweetness and gives your palate a little break between wings. If you want to stretch the meal, add a simple coleslaw or some cornbread on the side.

• Try maple syrup instead of honey for a deeper, more molasses-like sweetness that pairs beautifully with the smoke.
• Garnish with thinly sliced green onions or a sprinkle of sesame seeds for a bit of color and crunch.
• Leftovers reheat surprisingly well in a hot oven for 10 minutes, just don't microwave them or the skin will go limp.

Save

These wings have become my go-to whenever I want to feed a crowd without fussing over a complicated menu. They're simple, reliable, and they make people happy, which is really all you need from a good recipe.

Recipe FAQs

→ What’s the best method to cook the wings for crispiness?

Baking on a wire rack at high heat allows air circulation, producing crispy skin. Alternatively, deep frying yields an even crunch but requires careful temperature control.

→ Can I adjust the heat level of the sauce?

Yes, adding more cayenne pepper increases spiciness, while reducing it or omitting creates a milder, sweeter glaze.

→ How can I ensure wings are juicy inside but crispy outside?

Pat wings dry before cooking and use a high cooking temperature. Baking them on a wire rack helps the fat render evenly, keeping interior moist.

→ Is it necessary to use butter in the sauce?

Butter adds richness and smoothness but can be omitted for a lighter glaze or to keep it dairy-free.

→ What sides complement these wings well?

Celery sticks paired with blue cheese or ranch-style dips balance flavors and add refreshing crunch.