Baked Sticky Honey Wings (Printable Version)

Crispy baked chicken wings glazed with sticky honey BBQ sauce, full of sweet and tangy flavor.

# What You Need:

→ 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)

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with foil and set a wire rack on top.
02 - Dry chicken wings thoroughly using paper towels. Toss wings in 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, until skin is crisp and golden.
04 - Combine barbecue sauce, honey, apple cider vinegar, melted butter, and hot sauce in a small saucepan. Simmer over low heat for 3–4 minutes, stirring occasionally.
05 - Remove wings from oven and transfer to a large bowl. Pour warm sauce over wings and toss to coat evenly.
06 - Return sauced wings to wire rack and bake for an additional 10 minutes until sticky and caramelized.
07 - Serve wings hot, optionally garnished with chopped parsley or green onions.

# Expert Advice:

01 -
  • The sauce caramelizes into that perfect sticky fingers situation you secretly want
  • Baking means less mess and more predictable results than frying
  • These disappear faster than you can plan, so consider doubling
02 -
  • Patting wings extremely dry before seasoning makes the difference between crispy and sad, and do not skip that step
  • Letting the sauce cool slightly before tossing keeps it from sliding right off the wings
03 -
  • If the sauce thickens too much while simmering, add a splash of water to get it back to coating consistency
  • Lining the baking sheet with foil makes cleanup so much faster when that honey inevitably drips
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