Honey BBQ Chicken Wings: Irresistibly Delicious and Easy
Irresistibly delicious and easy-to-make Honey BBQ Chicken Wings featuring a sweet, tangy, and smoky flavor profile with crispy skin and juicy meat.
Equipment
- wire rack
- baking sheet
- parchment paper
- silicone mat
- medium bowl
- wooden spoon
- saucepan
- large bowl
Ingredients
- 3.5 - 4 lbs chicken wings tips removed, drums and flats separated
- cold water
- vinegar
- ½ lemon squeezed
- 1.5 tsp salt
- 1.5 tsp freshly ground black pepper
- 1.5 tsp hot chili powder
- 1.5 tsp smoked paprika
- 1.5 tsp garlic powder
- ¼ cup unsalted butter
- 1 cup BBQ sauce
- ½ cup honey
- 2 tbsp ketchup
Sauce
- ¼ cup unsalted butter
- 1 cup BBQ sauce
- ½ cup honey
- 2 tbsp ketchup
Instructions
- Wash chicken wings in a mixture of cold water, vinegar, and lemon juice for 20-30 minutes.
- Drain and thoroughly dry the wings, either by patting with paper towels or air-drying in the refrigerator for at least 1 hour.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
- Combine salt, black pepper, chili powder, smoked paprika, and garlic powder in a small bowl.
- Toss the dried wings with the seasoning blend in portions until evenly coated.
- Arrange the seasoned wings in a single layer on the prepared baking sheet and bake for 20 minutes.
- Flip the wings and bake for an additional 25 minutes.
- While the wings bake, prepare the sauce by melting butter in a saucepan, then simmering BBQ sauce, honey, and ketchup for 10-15 minutes until slightly thickened.
- Transfer the baked wings to a large bowl and toss them with the prepared BBQ sauce until well coated.
- Return the sauced wings to the baking sheet and bake for another 7-8 minutes until the sauce is caramelized and bubbling.
- Let the wings cool on the baking sheet for 5 minutes before serving.
Sauce Preparation
- Melt butter in a saucepan over medium heat.
- Add BBQ sauce, honey, and ketchup. Simmer until bubbling, then reduce heat and cook for 10-15 minutes.
Notes
Drying wings on a rack in the refrigerator is recommended for crispy skin. Seasoning should be added in portions and tossed to ensure all surfaces are coated. Using a wire rack for baking prevents sauce from pooling and burning on the bottom. Remaining sauce can be stored in a freezer-safe bag; it does not freeze solid and can be reheated directly. Any BBQ sauce brand may be substituted.