Sticky Honey Garlic Wings

These sticky honey garlic BBQ wings bring the perfect balance of sweet and savory in a glossy, finger-licking glaze. Crisped up in the oven, they capture that classic takeout vibe without the extra grease. Whether you are hosting a game-day gathering, a casual party, or simply want a satisfying weeknight meal, these wings deliver big on flavor with minimal fuss.

I first made these for a weekend football party and instantly my friends were hooked. Now they are a reliable crowd-pleaser whenever I want something tasty that does not require hours of prep.

Ingredients

• Two pounds chicken wings: best if fresh or fully thawed for even cooking
• Olive oil: helps the skin crisp and promotes even browning
• Sea salt: for seasoning and enhancing natural flavors, choose coarse flaky salt if possible
• Freshly ground black pepper: provides a bright, slightly spicy background note
• Garlic powder: boosts the garlicky aroma, fresh garlic in the sauce deepens flavor
• Onion powder: adds subtle sweetness and complexity
• Baking powder: essential for crispiness by drying the skin and creating tiny bubbles
• Honey: the natural sweetener that also gives that sticky glossy finish
• Soy sauce: brings umami depth and salty balance (low sodium works well)
• Barbecue sauce: a familiar smoky base, pick your favorite style but avoid overly thin varieties
• Minced fresh garlic: intensifies garlic flavor in the sauce
• Brown sugar: enriches the glaze with molasses notes and helps caramelize
• Apple cider vinegar: adds brightness and balances the sweetness with a little tang

Step-by-Step Instructions

Season and rack the wings:

Pat the wings very dry with paper towels to help them crisp properly in the oven. Toss wings evenly with olive oil, sea salt, black pepper, garlic powder, onion powder, and baking powder. Spread the wings out on a wire rack placed over a foil-lined sheet pan leaving space between each piece to allow hot air circulation.

Bake until crispy:

Preheat the oven to 425 degrees Fahrenheit. Bake the wings for 20 minutes, then flip each piece carefully to ensure even cooking. Continue baking for an additional 20 to 25 minutes or until the wings reach an internal temperature of 165 degrees and the skin is deeply golden and crisp.

Simmer the sticky honey BBQ sauce:

While the wings bake, stir honey, soy sauce, barbecue sauce, minced garlic, brown sugar, and apple cider vinegar together in a small saucepan. Heat over medium and simmer for 5 to 7 minutes, stirring occasionally until the sauce thickens slightly and becomes glossy. Adjust seasoning with a splash more vinegar if you prefer a tangier glaze.

Toss and let the glaze set:

Place the hot wings in a large bowl and pour in most of the honey garlic BBQ sauce. Toss gently but thoroughly so every wing is coated in that shiny glaze. Spoon on extra sauce as needed. Let the wings rest for about three minutes so the coating can set and become delightfully sticky.

Optional broil for extra stickiness:

For wings that are super glossy and sticky, broil them on the rack for one to three minutes. Watch carefully since the honey in the sauce can burn quickly under high heat.

Save

My favorite ingredient here is the apple cider vinegar which cuts through the sweetness and keeps the glaze from feeling too heavy. One Christmas game night, my family devoured these so quickly the platter came back empty twice before halftime!

Storage Tips

Leftover wings can be stored in an airtight container in the refrigerator for up to four days. To reheat, place on a wire rack on a baking sheet and warm in a 375-degree oven until heated through to maintain crispiness.

Ingredient Substitutions

If avoiding soy, substitute tamari or coconut aminos to adjust saltiness and flavor. Maple syrup can replace honey for a deeper caramel note but watch the broiler more closely. For a spicy twist swap BBQ sauce with a mix of gochujang and ketchup for a sweet heat punch.

Serving Suggestions

Serve wings alongside coleslaw or classic potato salad for a balanced meal. Add celery sticks and a cooling ranch or blue cheese dip to complete your game-day spread.

Pro Tips

Make sure your wings are very dry before seasoning to get them crispy not soggy. Do not skip the baking powder, it is the secret ingredient that transforms the skin texture. Taste your sauce before tossing and adjust vinegar or sweetness to your liking, personalizing the glaze is part of the fun.

Recipe FAQs

→ How do I get the wings extra crispy?

Patting the wings dry and tossing them with baking powder before baking helps achieve a crispy texture without frying.

→ Can I substitute the honey in the glaze?

Maple syrup works well as a substitute, lending a slightly caramel-like sweetness, but watch the wings closely if broiling as it browns faster.

→ What gives the sauce its tangy note?

Apple cider vinegar adds a pleasant tang that balances the honey's sweetness and deep soy flavors.

→ Is broiling necessary for the wings?

Broiling is optional; it adds extra stickiness and caramelization but requires careful watching to avoid burning.

→ What alternatives exist for soy sauce in the glaze?

Tamari or coconut aminos can replace soy sauce, with tamari offering similar saltiness and coconut aminos providing a sweeter profile.

→ How long should the wings rest after tossing with sauce?

Letting the wings rest for about 3 minutes allows the glaze to set and enhances sticky texture.