Description
Honey BBQ Wings
Ingredients
2 lbs chicken wings (split into flats and drumettes)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon baking powder
For the Honey BBQ Sauce:
1/2 cup BBQ sauce (your favorite brand)
1/4 cup honey
1 tablespoon soy sauce
1 teaspoon smoked paprika
Directions
Prepare the Wings:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
In a bowl, toss chicken wings with salt, pepper, garlic powder, paprika, and baking powder for extra crispiness.
Arrange the wings in a single layer on the wire rack.
Bake for 40-45 minutes, flipping halfway through, until crispy and golden brown.
Make the Sauce:
5.
In a saucepan, combine BBQ sauce, honey, soy sauce, and smoked paprika. Simmer over medium heat for 5 minutes, stirring occasionally.
Coat and Serve:
6.
Toss the baked wings in the honey BBQ sauce until fully coated.
7.
Optional Step: Broil the sauced wings for 2-3 minutes to caramelize the sauce.
8.
Serve hot with ranch, blue cheese dressing, or celery sticks on the side.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 350 kcal per serving
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Step-by-Step Guide
1. Prep & Dry: Pat the chicken wings completely dry with paper towels. This is crucial for crispiness. Split wings into flats and drumettes if not already done.
2. Season Thoroughly: In a large bowl, combine the salt, pepper, garlic powder, paprika, and baking powder. Add the dried wings and toss until every surface is evenly coated.
3. Bake for Crispness: Arrange wings skin-side up on the prepared wire rack. Bake at 400°F for 20 minutes, then flip each wing. Bake for another 20-25 minutes until deeply golden and the skin is crackly.
4. Simmer the Sauce: While wings bake, combine sauce ingredients in a small saucepan. Bring to a gentle simmer over medium heat for 5 minutes, stirring, until slightly thickened.
5. Coat & Caramelize: Transfer crispy wings to a clean bowl. Pour the warm sauce over them and toss vigorously to coat. For a sticky, caramelized finish, return sauced wings to the rack and broil for 2-3 minutes, watching closely.
Serving Suggestions
Serve these wings piping hot as the centerpiece of your snack table. Classic pairings include a side of cool, creamy ranch or blue cheese dressing and crisp celery and carrot sticks. For a full meal, pair with coleslaw, potato salad, or corn on the cob. They are perfect for game day, picnics, or casual dinners.
How-to Summary
Dry wings, coat with spice and baking powder mix, bake at 400°F for 40-45 mins until crispy. Simmer BBQ sauce, honey, soy sauce, and smoked paprika for 5 mins. Toss baked wings in sauce, then optionally broil for 2-3 mins for a caramelized finish. Serve immediately.
Frequently Asked Questions
Can I use an air fryer instead of the oven? Absolutely. Cook at 380°F for 20-25 minutes, shaking the basket halfway through, until crispy. Then toss in sauce.
What does the baking powder do? Baking powder is a key ingredient for oven-baked wings. It raises the skin’s pH, helping it dry out and become exceptionally crispy during baking.
Can I make the sauce spicier? Yes. Add 1/2 to 1 teaspoon of cayenne pepper, a dash of hot sauce, or a tablespoon of sriracha to the sauce while simmering.
How do I store and reheat leftovers? Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-10 minutes to restore crispiness; avoid the microwave.
Can I use frozen wings? It’s best to thaw wings completely in the refrigerator first. Pat them extremely dry before seasoning, as they release more moisture.
Common Mistakes to Avoid
- Skipping the Drying Step: Moist skin leads to steamed, rubbery wings. Always pat dry.
- Crowding the Pan: Placing wings too close on the rack prevents air circulation and even crisping. Use two sheets if needed.
- Adding Sauce Too Early: Coating wings in sauce before baking will make them soggy. Sauce only after they are fully crispy.
- Omitting the Wire Rack: Baking directly on a sheet pan steams the bottom of the wings. The rack is essential for airflow.
Conclusion
These Honey BBQ Wings prove you don’t need a deep fryer to achieve incredible, crispy wings at home. The simple combination of smart technique (baking powder and a wire rack) and a sweet, smoky, homemade sauce creates a crowd-pleasing favorite. Master this straightforward recipe, and you’ll have a guaranteed hit for any gathering or a deliciously satisfying treat any night of the week.