Baked Sticky Honey BBQ Wings (Printable)

Crispy wings baked and glazed in a sticky honey BBQ coating, ideal for gatherings.

# Ingredient List:

→ Chicken

01 - 1.5 lbs chicken wings, separated at joints, tips removed

→ Seasoning

02 - 1 tsp garlic powder
03 - 1 tsp smoked paprika
04 - 1/2 tsp salt
05 - 1/2 tsp black pepper

→ Honey BBQ Sauce

06 - 1/2 cup barbecue sauce
07 - 1/4 cup honey
08 - 1 tbsp apple cider vinegar
09 - 1 tbsp unsalted butter, melted
10 - 1 tsp hot sauce (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with foil and set a wire rack on top.
02 - Dry wings with paper towels. In a large bowl, toss with garlic powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 35 minutes, flipping halfway through, until skin is crisp and golden.
04 - In a small saucepan, combine barbecue sauce, honey, apple cider vinegar, melted butter, and hot sauce. Simmer over low heat for 3 to 4 minutes, stirring occasionally.
05 - Transfer baked wings to a large bowl. Pour warm honey BBQ sauce over them and toss to coat evenly.
06 - Return sauced wings to the wire rack and bake an additional 10 minutes until sticky and caramelized.
07 - Serve hot, optionally garnished with chopped parsley or green onions.

# Expert Tips:

01 -
  • The wings come out with actual crispy skin instead of that sad flabby texture, which honestly changes everything.
  • You can prep them in 10 minutes and then mostly ignore them while the oven does the work, perfect for when friends are already on their way over.
  • That honey BBQ glaze strikes a balance between sweet and tangy without being cloying or overly spicy.
02 -
  • Drying the wings thoroughly before seasoning is non-negotiable if you want crispy skin; wet wings will steam instead of crisp up.
  • Don't skip the foil under the rack—it protects your baking sheet from sticky caramelized sauce that's nearly impossible to clean otherwise.
  • The glaze thickens as it cools, so if you make it ahead, you'll need to warm it again before tossing; cold glaze won't coat the wings properly.
03 -
  • For extra-crispy wings, pat them dry, leave them uncovered in the fridge for an hour before baking, and flip them every 15 minutes in the first phase for even browning.
  • If your barbecue sauce has a lot of chunks or texture, run it through a fine-mesh sieve before mixing the glaze so it coats more smoothly.
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