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Sticky BBQ Chicken Wings with Honey Glaze

A pile of glistening Sticky BBQ Chicken Wings with Honey Glaze stacked on a white plate.
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Follow this recipe to make crispy, sticky chicken wings coated in a sweet and smoky homemade honey BBQ glaze.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 cup ketchup
  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon liquid smoke (optional)
  • 1/2 teaspoon onion powder

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  2. In a large bowl, toss the chicken wings with baking powder, salt, pepper, garlic powder, and cayenne pepper until evenly coated. The baking powder helps dry the skin for crispiness.
  3. Arrange the wings in a single layer on the wire rack.
  4. Bake for 25 minutes. Flip the wings and bake for another 20 to 25 minutes, or until the skin is golden brown and crisp.
  5. While the wings bake, prepare the glaze. Combine ketchup, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, liquid smoke (if using), and onion powder in a small saucepan.
  6. Bring the sauce mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it cook for 8 to 10 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. This creates the sticky texture.
  7. Remove the wings from the oven. Place the hot wings into a large bowl.
  8. Pour about half of the prepared honey BBQ glaze over the wings. Toss gently until every wing is fully coated.
  9. Return the glazed wings to the wire rack. Bake for an additional 5 minutes to set the glaze.
  10. Remove from the oven and toss with a little more glaze just before serving for extra shine and stickiness.

Notes

  • For extra sticky wings, reserve some glaze to brush on during the final 5 minutes of baking.
  • If you prefer a smokier flavor without liquid smoke, increase the smoked paprika to 2 teaspoons.
  • You can make the BBQ sauce up to three days ahead and store it in the refrigerator. Reheat gently before using.

Nutrition

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