Crispy Oven-Baked Honey BBQ Wings with Garlic

1

Why garlic and honey BBQ wings belong in the oven

When I’m craving honey BBQ chicken wings but don’t fancy firing up the grill, the oven always saves the day. Baking keeps things simple, and when paired with garlic, the honey glaze takes on a deeper savoury edge. These wings are proof that you don’t need oil-splattered pans to achieve proper crispness, the oven does the heavy lifting, leaving you with golden skin that crunches gently before giving way to juicy meat underneath.

I first made these for a Friday night in when the rain ruined barbecue plans. To my surprise, they ended up crispier than the grilled version and needed far less watching. Now they’re a regular on my dinner rotation, especially when I want something sticky and flavour-packed without standing outside. If you want more ways to build crispness without a fryer, my guide on getting crispy wings without frying has plenty of tricks.

How the garlic-honey mix elevates BBQ wings

Garlic and honey together might sound like a strong pairing, but when roasted, garlic loses its harshness and turns sweet in its own right. Mixed with BBQ sauce, it creates a glaze that clings tightly to the wing’s skin, and the honey ensures it caramelises beautifully in the oven’s dry heat. This recipe proves that oven-baked wings can be every bit as satisfying as fried ones, without the heaviness.

These wings are also versatile. You can serve them straight from the oven with extra sauce for dipping, or you can pack them into a dish for a gathering. They sit perfectly alongside my sticky honey BBQ picnic wings if you want a duo of options. For more general ideas, don’t miss my best honey roast chicken wing recipes round-up, it’s full of versions for different moods and seasons.

Ingredients you’ll need (serves 4)

• 1 kg chicken wings, separated at the joints
• 2 tablespoons cornflour (cornstarch)
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons runny honey
• 150 g BBQ sauce
• 3 garlic cloves, finely minced
• 1 teaspoon olive oil

Method

Preheat your oven to 220°C (fan 200°C). Line a large baking tray with foil and place a wire rack over it. Pat the chicken wings dry with kitchen paper, the drier they are, the crispier they’ll become. In a large bowl, toss the wings with cornflour, baking powder, salt, and pepper until evenly coated. Arrange them on the rack in a single layer and bake for 45 minutes, turning halfway, until deeply golden and crisp.

While the wings bake, heat olive oil in a small pan over low heat. Add the garlic and cook gently until fragrant, about two minutes. Stir in the BBQ sauce and honey, letting it bubble for a few minutes until thickened. Once the wings are cooked, transfer them into a large bowl, pour over the garlic-honey sauce, and toss well so every piece is coated. Place them back on the tray for 5–7 minutes to set the glaze before serving hot.

Wine and beer pairings

These wings sing with a glass of Chardonnay, its buttery roundness softens the garlic edge while the acidity balances the sweetness of honey. For a red, I’d reach for a Grenache, which offers ripe berry flavours without overwhelming spice.

On the beer side, a golden lager is a safe and satisfying choice, clean, refreshing, and not too bitter, so the glaze remains centre stage. If you want something with a touch more flavour, a Belgian blonde ale brings fruity esters that pair surprisingly well with roasted garlic.

FAQs about these oven-baked honey BBQ wings

Tips for success with oven-baked honey BBQ wings

The cornflour and baking powder trick is a game-changer for baked wings — it mimics the crunch of frying. Make sure your oven is properly preheated and resist overcrowding the tray, or the wings will steam instead of crisping. Brushing the sauce on in two thin layers instead of one heavy coat helps it cling better and prevents burning.

Storage and reheating honey BBQ chicken wings

These wings keep well in the fridge for three days. To reheat, place them on a tray at 180°C for 12–15 minutes until hot and re-crisped. Avoid microwaving — it softens the skin and makes the glaze slip off. They’re best fresh, but a second warm-up still works nicely for snacks.

Ingredient notes and alternatives

Cornflour and baking powder are the secret ingredients here — the alkalinity in baking powder encourages browning, while cornflour creates a dry, crisp layer. If you’re avoiding corn, rice flour works as a substitute. For a gluten-free version, check that your BBQ sauce is wheat-free, and replace soy-based sauces with tamari. For vegetarians, the garlic-honey glaze is fantastic brushed over roasted aubergine slices.