Name: Honey BBQ Wings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Servings
Cuisine: American

From the Cook

1/8

Honey BBQ Wings

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Ingredients

Warning0 allergens identified

Instructions

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Sauce

Combine tomato paste and water in a saucepan over medium heat. Whisk until combined.

Whisk in all remaining ingredients, except for the butter.

Bring mixture to a simmer, then reduce heat to low for 2 more minutes.

Remove from heat and whisk in butter.

Chicken Wings

Preheat oven to 425℉.

Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.

Place 1 tablespoon of oil in a cast iron skillet over medium heat.

Pat the chicken wings dry and add in batches to the skillet.

Pan sear the chicken wings on each side until golden brown, about 2-3 minutes per side. You're not cooking the wings in the skillet, just searing them.

Remove the chicken wings to the prepared cookie sheet.

Bake chicken wings for 15-20 minutes, until an inserted meat thermometer reads 165℉.

Place the chicken wings in a bowl and pour in 2-3 tablespoons of the BBQ sauce, as desired.

Toss the chicken wings until fully coated. Serve warm.

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Tips & Tricks (5)

Pat Wings Dry for Crispy Skin 🍗
Use paper towels to thoroughly dry chicken wings before cooking to remove surface moisture, which promotes golden, crispy skin and better sauce adhesion.
Bloom Your Spices in Butter 🧈
Toast the paprika, chipotle, onion, and garlic powders in melted butter for 30-60 seconds before adding wet ingredients to deepen their flavors and eliminate any raw powder taste.
Balance Sweet and Savory with Acid 🍯
Add apple cider vinegar gradually while tasting—it cuts through the honey's sweetness and brightens the sauce, preventing it from becoming one-dimensional or cloying.
Toss Wings Twice for Even Coating 🥄
Coat wings halfway through cooking, then toss again in the final 2 minutes to ensure all surfaces are evenly glazed and caramelized without burning.
Let Sauce Reduce Before Final Toss 🔗
Allow your BBQ sauce to simmer for 2-3 minutes until slightly thickened before coating wings, so it clings and caramelizes rather than running off into the pan.