Summer wings made for sticky fingers
Picnic food should be simple, portable, and above all, shareable. These sticky honey BBQ chicken wings tick all the boxes, and they’re the kind of dish that makes everyone reach for one more piece. I’ve been making these for family outings to the park for years, and I always pack them into a tin lined with greaseproof paper so they’re still glossy and sweet by the time we unfold the blanket. Wings hold their flavour beautifully, and when they’re coated in a honey-rich glaze, they seem almost made for warm days outdoors.
When you’re planning a picnic, wings like these are much easier than lugging along a big BBQ set-up. They can be baked the night before, brushed with sauce, and eaten cold or just slightly warm. If you’re looking for other versions for days out or game night, my collection of honey roast chicken wings has plenty of ideas to mix things up, from garlicky oven-baked ones to citrusy glazed options.
Honey BBQ wings work so well outdoors
The reason honey BBQ chicken wings feel right at home at a picnic is balance. Honey brings a natural sweetness that clings to the crispy skin, while the BBQ sauce adds smokiness and a slight tang. When you let them rest for a little after baking, the glaze sets into a sticky layer that won’t slide off on the first bite. They’re even forgiving if they cool down, which makes them an outdoor star.
I’ve tried these with different honeys over the years, and it’s fascinating how much the flavour changes depending on whether you use a darker wildflower honey or a light acacia version. Both give you that classic stickiness, but the depth of sweetness shifts, almost like changing the type of sugar in baking. If you like exploring sauce variations, the guide on sweet vs. spicy honey BBQ wing sauces is worth a read.
Ingredients (serves 4)
- 1 kg chicken wings, tips removed and joints separated
- 3 tablespoons runny honey
- 150 g BBQ sauce (homemade or good-quality shop-bought)
- 1 tablespoon soy sauce
- 2 garlic cloves, finely grated
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
Method
Start by preheating your oven to 200°C (fan 180°C). Line a large baking tray with foil and place a wire rack on top. This helps the wings cook evenly and keeps them from stewing in their juices. Toss the wings in a bowl with the oil, salt, pepper, and smoked paprika until they’re evenly coated, then spread them across the rack in a single layer. Bake for 40 minutes, turning once, until golden and crisp around the edges.
While the wings are in the oven, whisk together the BBQ sauce, honey, soy sauce, and garlic in a saucepan over medium heat. Simmer gently for five minutes until the sauce thickens slightly. Once the wings are cooked, brush them generously with the sauce and return them to the oven for another 10 minutes so the glaze bakes on and becomes sticky. Let them cool slightly before packing them into a container — the glaze will firm up a bit more as they rest, making them perfect for transport.
Wine and beer pairings
A lightly chilled Beaujolais works beautifully with these wings. The fruity notes complement the honey without overwhelming it, and the gentle tannins cut through the glaze. A dry Riesling is another good match — it’s crisp and refreshing, but with just enough fruitiness to balance the BBQ sauce.
On the beer side, I often go for a pale ale. The bitterness balances the sweetness of the honey, while the citrusy hops keep the flavours lively. If you prefer something lighter, a wheat beer brings a soft, slightly fruity note that doesn’t fight with the glaze but enhances it. Both options are picnic-friendly and easy to sip between bites.
Frequently asked questions
Can I make these gluten-free?
Yes, just swap the soy sauce for tamari and check that your BBQ sauce is certified gluten-free. If you’d like to try a different glaze method, the baking hacks for sticky honey BBQ wings guide has more tips.
Can I freeze leftovers?
Absolutely. Once cooled, store the wings in a freezer-safe box for up to three months. Reheat them in the oven rather than the microwave to keep the glaze intact.
Are chicken wings healthy?
Wings are higher in fat than breast meat, but they’re also a source of protein. You can make them a bit lighter by using skinless wings or an air fryer method like in my air fryer honey BBQ wings recipe.
What’s the best way to eat chicken wings?
Some people twist the bone to slide the meat off, while others prefer nibbling right down to the cartilage. Either way, keep napkins close — part of the fun is getting your hands sticky.
Tips for success
For a picnic batch, bake the wings until crisp before adding the glaze. If you sauce them too early, they’ll steam rather than caramelise. Use a wire rack in your tray to help airflow and get that golden skin. For an extra smoky flavour, try brushing with a little liquid smoke mixed into the sauce or experiment with grilling as in my smoky BBQ wings recipe.
Storage and reheating
These wings will keep well in the fridge for up to three days. For best results, reheat them in the oven at 180°C until warmed through — about 15 minutes. If you’re planning to take them on a picnic, store them in a well-sealed box and eat them within a few hours. The glaze keeps them moist even when served at room temperature.
Ingredient notes and alternatives
If you can, use a runny honey that isn’t too thick, as it mixes more easily with the BBQ sauce. For a spicier glaze, stir in a teaspoon of chilli flakes or a splash of hot sauce. To make the wings suitable for dairy-free diets, no changes are needed, the recipe contains no butter or cream. For vegetarians wanting the flavour, the same glaze can be brushed over roasted cauliflower florets.
Sticky Honey BBQ Chicken Wings for Summer Picnics
Ingredients
- 1 kg Chicken wings tips removed and joints separated
- 3 tbsp Honey runny
- 150 g BBQ Sauce homemade or good-quality shop-bought
- 1 tbsp Soy sauce
- 2 cloves Garlic finely grated
- 1 tsp Smoked paprika
- 1 tsp Salt
- ½ tsp Black pepper freshly cracked
- 1 tbsp Vegetable oil
Instructions
- Start by preheating your oven to 200°C (fan 180°C). Line a large baking tray with foil and place a wire rack on top. This helps the wings cook evenly and keeps them from stewing in their juices.
- Toss the wings in a bowl with the oil, salt, pepper, and smoked paprika until they’re evenly coated, then spread them across the rack in a single layer. Bake for 40 minutes, turning once, until golden and crisp around the edges.
- While the wings are in the oven, whisk together the BBQ sauce, honey, soy sauce, and garlic in a saucepan over medium heat. Simmer gently for five minutes until the sauce thickens slightly. Once the wings are cooked, brush them generously with the sauce and return them to the oven for another 10 minutes so the glaze bakes on and becomes sticky.
- Let them cool slightly before packing them into a container — the glaze will firm up a bit more as they rest, making them perfect for transport.