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Baked instead of fried, these honey BBQ wings are covered in spices and then tossed in an addicting honey BBQ sauce. If you're craving some wings, these should be at the top of the list.
I'm a big fan of chicken wings - from Vietnamese chicken wings to baked teriyaki chicken wings.
But lucky for us, you can never run short on flavors. One of my favorites is honey BBQ. It is so simple, but delicious. The BBQ portion of the sauce is from my favorite brand - Sweet Baby Ray's.
And while most wings are fried, I discovered a few years ago how tossing them in some baking powder and then baking gets the chicken just as crispy and much healthier. Since then it is the only way I make them.
These honey BBQ wings get some extra flavor from a simple spice rub while baking but the star is the sauce. You wouldn't think something with so few ingredients would be so good, but it is hard to top.
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Ingredient Notes
- Chicken wings - use wings and drumettes. I usually buy the the whole wing and cut myself.
- Baking powder - the key to the crisp wings. You can't bake them without it.
- Spices - by coating the chicken in spices before baking you add additional flavor.
- Honey BBQ sauce - I like to make my own as it uses ingredients I usually have in the pantry/fridge but you are welcome to buy store-bought.
Step-by-Step Photos
Toss the chicken in a bowl with the baking powder and spices. Place on a cooling rack skin side up sprayed with oil spray over a baking sheet.
Bake at 250°F for 30 minutes before increasing the oven temperature to 425°F and baking for an additional 50 minutes to an hour.
While the wings are baking, prepare the honey BBQ sauce by adding to a pan and cooking over low heat until the sauce has thickened.
Remove chicken from the heat and toss in the sauce. Then place the wings back in the oven and cooking for another 10 minutes or until caramelized.
FAQs
If you are short on time, just pat them dry with a paper towel.
Another way is to place on a a cooling rack on a baking sheet and place in the fridge uncovered for 3 hours.
Baking powder is alkaline. It raises the skin’s pH, which helps break down the proteins more efficiently and making for a browner, crispier skin for these Vietnamese chicken wings
Yes you can. In a large pot, heat 2 inches of oil to 350°F. Toss the wings in ½ cup of cornstarch. Fry the wings in batches until golden and cooked through, about 10 minutes.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
You can place cooked wings in an airtight container in the fridge for up to 3 days.
Place on a baking sheet and bake at 350°F for 10 minutes or until warmed through.
Pro Tips/Recipe Notes
- Use baking powder that is less than a year old since it has been opened. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Cut the chicken wings at the joint using either kitchen shears or a sharp knife. See step-by-step instructions.
- Bake the chicken on a cooling rack which allows the air to circulate and cook all parts of the chicken wings.
- If you want some heat, add 1-2 tablespoon sriracha sauce to the honey chicken BBQ wings, depending on the spice level you like.
Other Appetizer Recipes
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Honey BBQ Wings
Ingredients
Baked Chicken Wings
- 3 lbs chicken wings, cut into flats and drumettes
- 2 tablespoon baking powder
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- oil spray
Honey BBQ Sauce
- 1 cup bbq sauce
- ½ cup honey
- ¼ cup unsalted butter
- 2 tablespoon ketchup
- ½ teaspoon garlic powder
- 4 chives, diced
Instructions
- Preheat oven to 250°F. Take chicken wings out and pat dry. In a small bowl, mix together the baking powder, garlic powder, salt, onion powder, chili powder, paprika and black pepper. Place wings in large bowl and add dry rub mixture, then toss to coat evenly.
- Line a baking sheet with foil, then place a cooling rack on the foil. Spray the rack with oil spray. Place wings on rack in a single layer with skin side up.
- Bake for 30 minutes at 250°F. Increase the oven temperature to 425°F and bake for an additional 50 minutes to 1 hour, rotating the tray halfway through. Remove from tray and let stand for 5 minutes.
- While wings are baking, heat large sauté pan or skillet over medium heat. Add BBQ sauce, honey, butter, ketchup and garlic powder. Reduce heat to low and cook until sauce thickens slightly. Remove from heat and toss chicken wings until coated.
- Place wings back in the oven and cook for another 8-10 minutes or until caramelized. Top with some chives.
Notes
- Use baking powder that is less than a year old since it has been opened. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Cut the chicken wings at the joint using either kitchen shears or a sharp knife. See step-by-step instructions.
- Bake the chicken on a cooling rack which allows the air to circulate and cook all parts of the chicken wings.
- If you want some heat, add 1-2 tablespoon sriracha sauce, depending on the spice level you like.
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