I’m so excited to share my Honey BBQ Chicken Wings recipe with you! These wings balance sweet honey and tangy BBQ in a sticky glaze, with a crispy bite from a seasoned flour coating. They’re perfect for game day, a family meal, or any time you want finger-licking good wings.
Level: Easy
Total Time: 1 hour 10 minutes
Prep Time: 15 minutes
Cook Time: 55 minutes
Yield: about 20 wings (serves ~6–8 depending on appetite)
Course: Appetizer / Main
Cuisine: American
I make these wings when I want something that tastes special but doesn’t need deep frying or complicated steps. The wings get a light seasoned flour coating for crispiness, bake until golden, then get tossed in a honey + BBQ sauce glaze and finished hot so the sauce caramelizes. The result is sweet, smoky, sticky wings with a little crunch — and they keep well if you want to make them ahead.
This method uses the oven and two short bakes instead of frying, which keeps cleanup easy and still gives you great texture. I’ll walk you through each step simply so you — and your readers — can make them confidently.
How to Make Honey BBQ Chicken Wings
Quick overview — the plan is:
• Toss wings in a seasoned flour mix and bake until the skin is crisp.
• Mix honey and BBQ sauce to make a sticky glaze.
• Toss baked wings in the glaze, then return to the oven at high heat briefly so the sauce bubbles and caramelizes.
• Let cool slightly and serve.
Ingredients
• 1 cup (about 125 g) all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 20 chicken wings (whole wings or drumettes, about 3–4 lb total)
• 1 cup (about 290 g) BBQ sauce
• ½ cup (about 170 g) honey
Directions
- Preheat oven & prep pan:
• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or use a wire rack over a baking sheet for the crispiest result. - Make the seasoned flour:
• In a large bowl, mix the flour, chili powder, kosher salt, black pepper, paprika, and garlic powder until evenly combined. - Coat the wings:
• Pat the wings dry with paper towels (this helps them crisp). Toss the wings in the seasoned flour, shaking off any large excess so the coating is even but not clumpy. Arrange the wings in a single layer on the prepared sheet or rack. - Bake until crisp:
• Bake at 425°F for about 45 minutes, turning the wings once halfway through the bake so both sides brown evenly. The skin should be golden and crisp. - Make the honey BBQ glaze:
• While the wings bake, whisk together the BBQ sauce and honey in a bowl until smooth. - Coat the wings in sauce:
• After the initial bake, preheat the oven to 500°F (250°C). Place the baked wings in a large bowl, pour the honey-BBQ glaze over them, and toss to coat evenly. - Finish and caramelize:
• Spread the sauced wings back onto the baking sheet in a single layer. Bake at 500°F for 8–10 minutes, until the sauce is bubbling and slightly caramelized. Watch closely so the glaze doesn’t burn. - Rest and serve:
• Remove the wings from the oven and let them rest 3–5 minutes so the glaze sets a bit. Serve warm.
Process Details
• Why pat wings dry: Removing surface moisture helps the seasoned flour stick and the skin crisp in the oven.
• Seasoned flour: Gives the wings a light, flavorful crust that contrasts with the sticky glaze.
• Two-step bake: The first bake crisps the skin; the high-heat finish caramelizes the honey-BBQ glaze without overcooking the chicken.
• Watch the glaze: Honey sugars brown quickly — keeping an eye during the final bake prevents burning while achieving that glossy caramelized finish.
Tips for Success
• Use a wire rack: If you have one, place the wings on a rack over the baking sheet so air circulates and the undersides crisp.
• Even spacing: Don’t crowd the wings; leave space between them so they roast, not steam.
• Adjust heat: Reduce chili powder or skip it if you want milder wings. Add a pinch of cayenne for extra heat.
• Sauce consistency: If the glaze is very thick, warm it slightly before tossing so it coats the wings evenly.
• Make-ahead: Bake through step 4, cool, and refrigerate. Reheat, toss with warm glaze, and finish under high heat just before serving.
Serving Ideas
• Serve with celery sticks and carrot sticks plus ranch or blue cheese dressing for dipping.
• Offer a bowl of extra warm honey-BBQ sauce on the side for dipping.
• Make a platter with fries or potato wedges for a hearty game-day spread.
• Pair with coleslaw or grilled corn to balance the sweetness.
Storage & Freezing
• Refrigerator: Store cooled wings in an airtight container for up to 3–4 days. Reheat in a 350°F oven until warm to help keep the skin a bit crisp.
• Freezing: Freeze fully cooked wings in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven; add a little extra sauce if needed.
Nutrition Info (Approximate per serving)
• Calories: ~166
• Fat: ~7 g
• Carbohydrates: ~16 g
• Protein: ~8 g
• Sugars: ~9 g
(These are estimated values based on the ingredient amounts and a single serving size as reported; actual values will vary by wing size and brands used.)
I love these Honey BBQ Chicken Wings because they’re easy to make, require no frying, and deliver that irresistible sticky, sweet, smoky flavor everyone reaches for. They’re perfect for a party or a cozy night in — make a big batch and watch them disappear. I hope you enjoy making (and eating!) them as much as I do.
