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These Honey BBQ Chicken Wings are sweet, saucy, and crispy. The perfect appetizer for party food, tailgating, or a game day snack.
I cannot understand why wing joints don’t season their chicken wings before frying them and tossing them in whatever sauce. Even just using salt and pepper will dramatically improve the overall flavors.
I think we all may be guilty of ordering bbq sauce with our wings when we weren’t too sure if we could trust any of the other flavors on the menu. We also know you must be one bad chef to mess up BBQ sauce.
Honey barbecue sauce is one of my favorite sauces to drown my chicken wings in, thanks to KFC honey bbq wings. I had to create my own recipe, and my honey bbq sauce is the perfect blend of sweet and tangy. I used a combination of orange juice, beer, honey, ketchup, worcestershire, and apple cider vinegar to make this incredible bbq sauce. The sauce cooks for about 30 minutes until it thickens and creates an incredible barbecue sauce that clings to wings like a child to their mother.
Let me show you how to whip up some fantastic bbq chicken wings.
Key Ingredients
Before you start whipping up these honey bbq wings, look at this list of ingredients to make sure you have everything you need for some succulent honey bbq chicken wings.
Chicken
I use whole chicken wings and separate the drum and flat. You can use drumettes if you like.
Seasoning Blend
Kosher salt, ground black pepper, onion powder, and garlic powder are all I use on my wings. I keep my seasoning blend simple, but the flavors are deep.
All-Purpose Flour
I used unbleached all-purpose flour for this recipe.
Cornstarch
Cornstarch is going to help achieve crispy chicken wings.
Oil
I know peanut oil is more expensive, but I always fry chicken in peanut oil. Vegetable oil will work too.
Ketchup
Ketchup is the base for my barbecue sauce.
Honey
Usually, when I make my bbq sauce, I use brown sugar, but the honey was an excellent swap.
How to make bBQ chicken wings recipe?
My bbq chicken wings are simple to prepare, delicious, and a crowd-pleaser! Take this one step at a time.
I like to season my chicken and let it marinate in the fridge while I cook my bbq sauce to the right consistency. That way, my sauce is hot and ready once my wings come piping hot out of the grease.
Chicken Wings
In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Evenly season chicken wings on both sides. For maximum flavor, marinate wings for 2 hours – overnight in the fridge.
In a large bowl, combine flour and cornstarch.
Fill a large skillet halfway with oil over medium heat. As the oil gets close to reaching 325°F, toss chicken wings in flour mixture, coating evenly, shake off excess flour and fry chicken wings for 8 minutes in a single layer; flip and cook for 5 minutes until golden brown.
Drain on a paper towel lined baking sheet. Repeat with the next batch of wings. Reduce the heat slightly to keep the grease from getting too hot.
Honey BBQ Sauce
In a medium pot over medium heat, add Cajun seasoning, worcestershire, orange juice, vinegar, ketchup, honey, and beer, stir together, bring to a boil and reduce heat to medium-low. Cook for 20 minutes, stirring occasionally until the sauce is reduced by half.
Add cooked wings to a large bowl and toss with ½ cup of sauce, coating chicken evenly; add more sauce if needed. Serve chicken on a platter immediately.
Pro Recipe Tips & Tricks
I have a few notes after making these lip-smacking easy bbq chicken wings.
- Marinating your chicken before frying is not required.
- Chicken is cooked through when the internal temperature reaches 165°F, regardless of whether it is fried or not. Use an instant-read thermometer to find out.
- If you do not have an instant-read thermometer pierce the chicken to see if the juices run clear.
- Chicken drumettes may be used instead of whole chicken wings if desired.
- Start by cutting through the joint with your knife at a 45° angle when you separate the drum from the flat.
- You can use canola oil instead of peanut oil if you have a peanut allergy.
- To create crispy, crunchy bits, squeeze the chicken in flour as you toss it.
- Keep a close eye on your oil when frying chicken wings. If it starts smoking, turn the heat off for 3-5 minutes and rotate the chicken every minute to prevent burning.
- The oil temperature in the second batch will always be higher than the first. Before adding your next batch, reduce the heat slightly.
- You can omit the beer from the bbq sauce recipe. If you do use beer, use whatever you like.
- You can swap all-purpose flour for gluten-free.
- Use chopsticks or the handle of a wooden spoon to test if your oil is hot. Bubbles will form around the base when it’s hot.
FAQs
Here are the top questions readers have about making honey bbq wings.
Yes. Honey is a great substitute to use in place of sugar in your bbq sauce.
Your sauce needs to have a thick, smooth, pourable consistency. To get your bbq sauce, stick to the chicken wings. My bbq chicken wings recipe is a perfect example of achieving this consistency.
Honey bbq wings are not gluten-free, but they can be if you use gluten-free flour instead of all-purpose flour or fry them naked.
Honey bbq wings are not spicy, but if you want a spicy bbq sauce, add 1/2 teaspoon of cayenne pepper or 2 teaspoons of hot sauce to your honey bbq sauce.
To make crispy baked chicken wings in the oven, season your wings, then toss them in baking powder to help the wings dry out and get crispy as they bake in a 400°F oven for 40 minutes to an hour or until golden brown. Then toss in barbecue sauce right before serving.
BBQ chicken wings are best the same day but will remain fresh in an airtight container for 7 days in the fridge.
Freeze wings in a freezer-safe storage bag for 2 months. Thaw before reheating.
Reheat bbq chicken wings in a 350°F oven for 8-10 minutes or until hot.
Barbecue sauce is best 7 days after making but will remain fresh in an airtight container for 30 days in the fridge. I don’t recommend freezing the sauce.
More Chicken Wings Recipes
I love to have a variety of wings when I eat, so I wanted to share a few more wing recipes that you can use for the ultimate wing platter.
- Southern Fried Chicken Wings
- Lemongrass Hoisin Sauce Wings
- Cajun Ranch Wings
- Honey Garlic Wings
- Sweet Thai Chili Wings
Latest Recipe Video:
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get all ingredients for the chicken wings and honey bbq sauce on the counter.
Step 2: Measure everything out. Then separate drums from flats after washing and drying wings.
Step 3: Start following the recipe and get ready for the best bbq chicken wings you’ve ever had.
Whether you’re watching the game at home or out and about, these honey bbq chicken wings are sure to be a hit. They’re easy to make, delicious, and perfect for satisfying any appetizer craving. Be sure to try them the next time you need some party food! After trying out this recipe, don’t forget to leave a comment and star rating below.
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Honey BBQ Wings
Ingredients
Chicken Wings:
- 2 lbs. chicken wings flats and drum separated
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ¾ teaspoons black pepper
- 1 cup unbleached all-purpose flour
- ¼ cup cornstarch
Honey BBQ Sauce:
- 3 teaspoons Savory Cajun seasoning
- ½ cup worcestershire
- ½ cup orange juice
- ½ cup apple cider vinegar
- 1 24 oz. bottle ketchup
- ½ cup honey
- ¾ cup beer
Instructions
Chicken Wings:
- In a small bowl, salt, black pepper, garlic powder, and onion powder. Evenly season chicken wings on both sides. For maximum flavor, marinate wings for 2 hours – overnight in the fridge.
- In a large bowl, combine flour and cornstarch.
- Fill a large skillet halfway with oil over medium heat. Once the oil is 325°F, add chicken wings to flour, shake off access flour and cook for 8 minutes; flip and cook for 5 minutes until golden brown. Drain on a paper towel lined baking sheet. Repeat with the next batch of wings; reduce the heat slightly to keep the grease from getting too hot.
Honey BBQ Sauce:
- In a medium pot over medium heat, add Cajun seasoning, worcestershire, orange juice, vinegar, ketchup, honey, and beer, stir together, and bring to a boil and reduce heat to medium-low. Cook for 20 minutes, stirring occasionally, until the sauce is reduced by half.
- Add chicken to a large bowl and toss with ½ cup of sauce, coating chicken evenly; add more sauce if needed. Serve chicken on a platter immediately.
Notes
- Marinating your chicken before frying is not required.
- Chicken is cooked through when the internal temperature reaches 165°F, regardless of whether it is fried or not. Use an instant-read thermometer to find out.
- If you do not have an instant-read thermometer pierce the chicken to see if the juices run clear.
- Chicken drumettes may be used instead of whole chicken wings if desired.
- Start by cutting through the joint with your knife at a 45° angle when you separate the drum from the flat.
- You can use canola oil instead of peanut oil if you have a peanut allergy.
- To create crispy, crunchy bits, squeeze the chicken in flour as you toss it.
- Keep a close eye on your oil when frying chicken wings. If it starts smoking, turn the heat off for 3-5 minutes and rotate the chicken every minute to prevent burning.
- The oil temperature in the second batch will always be higher than the first. Before adding your next batch, reduce the heat slightly.
- You can omit the beer from the bbq sauce recipe. If you do use beer, use whatever you like.
- You can swap all-purpose flour for gluten-free.
- Use chopsticks or the handle of a wooden spoon to test if your oil is hot. Bubbles will form around the base when it’s hot.
