Classic Oven-Baked Honey BBQ Wings

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Oven-baked wings are my weeknight favourite

Whenever I want honey BBQ chicken wings without the mess of frying, this oven-baked version is my go-to. Baking keeps things lighter, less greasy, and it fills the kitchen with a smell that feels cosy and inviting. These wings are crisp on the outside, tender inside, and coated in a glossy, sticky honey BBQ glaze that clings beautifully. They’re easy enough for a casual midweek dinner but also special enough for serving on a tray at a weekend get-together.

I love how forgiving the oven is, no standing over hot oil or worrying about splatters. Instead, I can pop these wings in, brush on layers of sauce, and let the oven do the work. The end result rivals any fried batch I’ve made. If you’d like to explore different approaches, I’ve also shared baking hacks for sticky honey BBQ wings that explain why this method works so well.

What makes these honey BBQ wings special

The beauty of this recipe is in the balance of flavours. Honey adds sweetness that caramelises under oven heat, while the BBQ base brings smoke, spice, and tang. By baking the wings first without sauce, the skin dries and crisps slightly, creating the perfect canvas for a sticky glaze. I always make extra because these disappear faster than I expect, especially when served with chilled beer or crisp white wine.

For more variations, you can browse my complete honey roast chicken wing recipe collection. Each recipe has a twist, but this classic oven-baked one is where I think everyone should start.

Ingredients (serves 4)

• 1.2 kg chicken wings, split into drumettes and flats
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 200 ml honey BBQ sauce (see my homemade honey BBQ sauce guide or use a bottled version)
• 2 tablespoons runny honey

Instructions: How to bake honey BBQ wings step by step

Preheat your oven to 200°C (fan 180°C). Line a baking tray with foil and set a wire rack over it. This allows hot air to circulate under the wings so they cook evenly.

Pat the chicken wings dry with kitchen paper — this step helps them crisp. Place them in a large bowl, add salt, pepper, smoked paprika, and garlic powder, and toss until evenly coated. Arrange the wings in a single layer on the rack.

Bake for 25 minutes. Meanwhile, whisk together your honey BBQ sauce and honey in a small bowl. After the first bake, brush the wings generously with half the sauce. Return them to the oven for 10 minutes, then brush with the remaining sauce. Bake for a final 8–10 minutes until sticky, glossy, and lightly caramelised at the edges.

Let the wings rest for 5 minutes before serving so the glaze sets properly.

Wine and beer pairings for honey BBQ wings

For wine, I love a Riesling with these wings — its touch of sweetness complements the honey glaze while the acidity cuts through richness. A Zinfandel also works beautifully, its ripe fruit and smoky notes mirroring the BBQ flavours.

For beer, a pale ale balances the sticky sweetness with crisp bitterness, while a wheat beer brings a refreshing, slightly citrusy note that pairs well with smoky paprika in the seasoning. Both options are easy to sip alongside a platter of hot wings.

Frequently asked questions: Classic oven-baked honey BBQ wings

Tips for success with honey BBQ chicken wings

Space the wings out on the rack so they roast rather than steam. Bake them plain first before adding sauce — it creates a surface that allows the glaze to cling properly. Brushing in layers is essential for that glossy, sticky finish. If you’re using bottled sauce, reduce it slightly in a saucepan first so it thickens before brushing. These small touches make the difference between ordinary wings and ones that feel polished and restaurant-worthy.

Storage and reheating honey BBQ chicken wings

Store leftover wings in an airtight container in the fridge for up to three days. Reheat in the oven at 180°C for 12–15 minutes, brushing with fresh sauce halfway through. Avoid microwaving, as it softens the glaze and skin.

Ingredient notes and alternatives

For a spicier kick, stir ½ teaspoon cayenne into the seasoning mix or whisk hot sauce into the glaze. For a sweeter version, swap honey for maple syrup, which adds a warm autumnal note. You can also experiment with citrus zest stirred into the glaze for a brighter summer wing.