Honey BBQ Chicken Wings
Crispy baked honey BBQ chicken wings with sticky-sweet glaze—Super Bowl finger food that hits every napkin on the coffee table. Wings bake until the thickest joint reaches a food-safe 165°F, then get tossed in glossy honey BBQ.
🛒Ingredients
- 3 pounds chicken wings, split into flats and drumettes, tips discarded
- 1 tablespoon baking powder (aluminum-free)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 cup BBQ sauce
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon hot sauce (optional)
- Chopped chives or sesame seeds for garnish
🔧Kitchen Tools Needed
- Wire rack
- Rimmed baking sheet
- Mixing bowls
- Instant-read thermometer
- Tongs
📝Instructions
- 1
Pat wings very dry. Toss with baking powder, salt, garlic powder, paprika, and pepper. Arrange on a wire rack over a foil-lined sheet, skin-side up, not touching.
- 2
Bake at 425°F for 40–50 minutes, flipping once, until skin is deep golden and the thickest part of the meat nearest the bone reaches 165°F.
- 3
Meanwhile, simmer BBQ sauce, honey, vinegar, and hot sauce 2–3 minutes until glossy.
- 4
Toss hot wings in the glaze. Return to the rack and bake 5 more minutes to set the sticky coat.
- 5
Garnish and serve immediately with ranch or blue cheese. Refrigerate leftovers within 2 hours up to 3 days; reheat at 375°F to 165°F.
🥗Nutrition Information
⚡Calories per serving: 410
🏷️Recipe Tags
❓Frequently Asked Questions
Why baking powder?
It dries and alkalizes the skin for extra crispiness—do not swap for baking soda cup-for-cup.
Air fryer?
Yes—380°F about 20–24 minutes, shaking halfway, to 165°F, then glaze and cook 2 more minutes.
Sauce too thick?
Loosen with a splash of water or vinegar while warming.
Make ahead?
Bake plain wings, chill, then re-crisp and glaze just before guests arrive.
Food safety?
Chicken wings to 165°F; never leave cooked wings out over 2 hours; reheat leftovers to 165°F.
