Would you like to save this?
We'll email this post to you, so you can come back to it later!
These Honey Bbq Wings are your new go-to chicken appetizer—sticky, sweet, smoky, and oh-so-easy.
I first tossed together this Honey Bbq Wings recipe on a warm summer evening when neighbors dropped by unannounced. The magic lies in marinating the wings in a blend of real honey, tangy barbecue sauce, a splash of apple cider vinegar, and a dash of smoked paprika, then grilling them until the edges caramelize. This party food favorite is perfect for backyard barbecues, game days, or anytime you crave that golden-glazed crunch. Plus, with natural ingredients and a simple prep, you’ll feel good about serving it—no deep fryer required.
Why You’ll Love This Recipe
- No fryer needed—just a grill, oven, or air fryer.
- Ready in under an hour (including a quick 20-minute marinade).
- Sweet meets smoky in each bite.
- Perfect as party food or a weeknight chicken dinner.
- Uses pantry staples—honey, barbecue sauce, and spices.
- Easily doubled for a crowd or scaled down to two servings.
- A crowd-pleaser whether you call it wings, drumettes, or flats.
- Great balance of protein and flavor—kid friendly and adult approved.
Ingredients
- 2 pounds chicken wings (split into flats and drumettes; fresh or thawed)
- ½ cup honey (use raw or wildflower for deeper flavor)
- ¾ cup your favorite barbecue sauce (I love a hickory-smoked brand)
- 2 tablespoons apple cider vinegar (for a bright tang)
- 1 tablespoon olive oil (extra-virgin gives richer notes)
- 1 teaspoon smoked paprika (sub regular paprika if needed)
- 1 teaspoon garlic powder (or 2 cloves minced fresh garlic)
- ½ teaspoon onion powder
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon black pepper (freshly cracked)
- Pinch of red pepper flakes (optional, for a mild kick)
- Fresh herbs for garnish (chopped parsley or cilantro)
Directions
- Mix the marinade: In a large bowl, whisk together honey, barbecue sauce, apple cider vinegar, olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes. (You’re aiming for a smooth, glossy sauce—if it’s too thick, add a teaspoon of water.)
- Marinate the wings: Add chicken wings and toss until each piece is coated. Cover and chill for at least 20 minutes (up to 2 hours). Pro tip: Overnight gives even deeper flavor, but 20 minutes still works wonders.
- Preheat your cooking surface: Fire up the grill to medium (about 375°F), or preheat your oven to 425°F. If using an air fryer, set it to 380°F.
- Arrange and cook: Place wings skin-side down on the grill grates or a parchment-lined baking sheet. Grill or bake for 12 minutes, then flip each wing and brush with extra marinade.
- Caramelize: Continue cooking another 8–10 minutes until wings are golden brown and charred at the edges. Internal temperature should read 165°F. (No thermometer? Look for juices running clear when pierced.)
- Rest and serve: Transfer wings to a platter, let them rest 5 minutes—this locks in the juices. Sprinkle with fresh parsley, grab some napkins, and dive in!
Servings & Timing
Makes 4–6 servings (about 16–20 wings)
Prep Time: 15 minutes + 20 minutes marinating
Cook Time: 20 minutes
Total Time: Approx. 55 minutes (including resting)
Variations
- Spicy Honey Bbq: Stir in 1–2 tablespoons sriracha for a fiery twist.
- Citrus-Ginger Glaze: Replace apple cider vinegar with orange juice and add 1 teaspoon grated ginger.
- Dry-Rub Finish: Use the honey marinade, then dust wings with a chili-lime dry rub after cooking.
- Keto-Friendly: Swap honey for a blend of erythritol and stevia, and choose sugar-free BBQ sauce.
- Smoky Coffee Rub: Mix brewed espresso powder into your spice mix for earthy depth.
Storage & Reheating
Store cooled wings in an airtight container in the fridge for up to 3 days. Freeze in a zip-top bag for up to 2 months. To reheat, preheat oven to 375°F, spread wings on a sheet pan, and bake 10–12 minutes until warmed through and crisp again. For freezer wings, thaw overnight in the fridge, then follow the same reheating steps.
Notes
• Real honey is our secret weapon—processed syrups won’t caramelize the same way.
• I learned that salting the wings an hour before marinade draws out moisture for crispier skin.
• If the sauce chars too fast on the grill, move wings to indirect heat and baste more sparingly.
• Try skewering flats and drumettes alternately for even cooking on a charcoal grill.
• A digital probe thermometer helps nail the perfect internal temp—no dry, overcooked wings here.
FAQs
Q: Can I make these in the oven only?
A: Absolutely—just bake at 425°F for a total of 25–30 minutes, flipping halfway.
Q: What’s the best BBQ sauce brand?
A: I’m partial to Stubb’s Hickory Bourbon or Sweet Baby Ray’s—it has just the right sweet-smoky balance.
Q: How do I get wings extra crispy?
A: Pat them very dry, sprinkle a touch of baking powder, then marinate. High heat finish locks in crunch.
Q: Can I prep these ahead?
A: Yes—marinate wings up to 8 hours early. Keep them chilled until ready to cook.
Q: Are these gluten-free?
A: Use a gluten-free barbecue sauce and check all labels—most honey and spices are naturally gluten-free.
Q: Why did my sauce burn?
A: Too much direct heat or sugar-heavy sauce can scorch. Lower the heat or brush on less often.
Q: Can I grill these indoors on a grill pan?
A: Definitely—just heat the pan until smoking, then work in batches to avoid overcrowding.
Q: What sides pair well with Honey Bbq Wings?
A: Crisp coleslaw, grilled corn on the cob, or a bright cucumber-tomato salad complements the sticky sweetness.
Conclusion
These Honey Bbq Wings strike that perfect chord between sweet and savory, with a smoky kiss around every edge. Whether you’re hosting a backyard bash or craving a cozy dinner, they’ve got your back. Give this recipe a spin, leave a comment to share your tweaks, and check out our grilled sides guide for more party food inspiration!
Honey Bbq Wings
Ingredients
- 2 pounds chicken wings split into flats and drumettes; fresh or thawed
- ½ cup honey use raw or wildflower for deeper flavor
- ¾ cup barbecue sauce I love a hickory-smoked brand
- 2 tablespoons apple cider vinegar for a bright tang
- 1 tablespoon olive oil extra-virgin gives richer notes
- 1 teaspoon smoked paprika sub regular paprika if needed
- 1 teaspoon garlic powder or 2 cloves minced fresh garlic
- ½ teaspoon onion powder
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper freshly cracked
- red pepper flakes optional, for a mild kick
- Fresh herbs for garnish chopped parsley or cilantro
Instructions
- In a large bowl, whisk together honey, barbecue sauce, apple cider vinegar, olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes.
- Add chicken wings and toss until each piece is coated. Cover and chill for at least 20 minutes (up to 2 hours).
- Fire up the grill to medium (about 375°F), or preheat your oven to 425°F. If using an air fryer, set it to 380°F.
- Place wings skin-side down on the grill grates or a parchment-lined baking sheet. Grill or bake for 12 minutes, then flip each wing and brush with extra marinade.
- Continue cooking another 8–10 minutes until wings are golden brown and charred at the edges. Internal temperature should read 165°F.
- Transfer wings to a platter, let them rest 5 minutes, then sprinkle with fresh parsley and enjoy!
