Pub-style wings are always a good idea
When I think of pub food, my mind always jumps to a basket of saucy chicken wings alongside a pint. These Classic Pub-Style Honey BBQ Chicken Wings are my way of bringing that experience home. They’re messy, sticky, and gloriously rich, the kind of wings that demand extra napkins and a cold beer within arm’s reach.
For me, making these at home means I get to control the quality of the ingredients while keeping that familiar, comforting feel. I’ll often serve them on Friday nights when I want to unwind without leaving the house. If you’d like more inspiration beyond the pub-style version, you’ll love the seasonal twists in my best honey roast chicken wing recipes collection.
The flavour and texture that make them special
Pub-style wings are saucy rather than crispy. The honey BBQ glaze is the star here, coating each wing in a glossy, clingy sauce that drips down your fingers. By baking them first, then tossing in warm sauce, you get that combination of tender meat and sticky coating that pubs do so well.
I think these wings are best eaten in big platters, with chips or wedges on the side. It’s comfort food through and through, and the honey gives them a subtle sweetness that balances perfectly with smoky BBQ sauce. If you want to experiment with more sauce options, my sweet vs spicy honey BBQ wing variations offer some great ideas.
Ingredients you’ll need (serves 4)
- 1.2 kg chicken wings, split into drumettes and flats
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 200 ml honey BBQ sauce (see homemade honey BBQ sauce recipe)
- 3 tablespoons runny honey
- 1 tablespoon apple cider vinegar
Instructions: How to make pub-style honey BBQ wings
Preheat the oven to 200°C (fan 180°C). Line a baking tray with foil and set a wire rack on top. This helps the wings roast evenly and keeps the skin from steaming.
Pat the chicken wings dry with kitchen paper. Place them in a large bowl and season with salt, pepper, onion powder, and smoked paprika. Toss until evenly coated, then arrange them in a single layer on the rack. Bake for 35 minutes, turning halfway, until golden brown and cooked through.
Meanwhile, make the glaze. In a saucepan, warm the honey BBQ sauce, honey, and apple cider vinegar over low heat. Stir until smooth and slightly thickened.
Transfer the baked wings into a large bowl and pour the warm glaze over them. Toss until every wing is coated. Serve immediately, with extra sauce for dipping.
Wine and beer pairings for pub-style wings
With wings this saucy, I think about drinks that can cut through richness while complementing the smoky sweetness. A Chardonnay with a touch of oak brings buttery depth that works with the glaze, while a Grenache adds ripe fruit notes that mirror the honey.
On the beer side, a lager is the classic choice, crisp, cold, and cleansing between sticky bites. A stout also pairs beautifully, with its roasted malt and subtle sweetness echoing the depth of the BBQ sauce.
FAQ: Classic Pub-Style Honey BBQ Chicken Wings
Can I make these wings ahead of time?
Yes. Bake the wings in advance, then refrigerate. When ready to serve, warm them at 180°C for 15 minutes and toss in freshly warmed sauce. For more reheating tips, see my guide on baking hacks for sticky wings.
Can I use frozen chicken wings?
Yes, just defrost thoroughly before seasoning. Cooking wings from frozen will stop them from crisping and dilute the glaze.
Are chicken wings healthy?
They’re higher in fat than chicken breast, but portion size and cooking method make the difference. Since these are baked, they’re lighter than fried pub wings. If you want to explore healthier textures, check out my crispy wings without frying guide.
What’s the best way to get sticky wings like the pub?
The trick is to toss the wings in warm sauce right before serving. This coats them generously without soaking the skin too early. For different sauce choices, have a look at my store-bought vs homemade honey BBQ sauce comparison.
Tips for success with honey BBQ chicken wings
Don’t skip drying the wings before seasoning, moisture stops them from browning properly. Warming the sauce before tossing is key to getting that glossy finish. For extra pub-style authenticity, serve them on a large platter with celery sticks and a side dip. And remember: pub wings are meant to be saucy, so don’t hold back on glazing.
Storage and reheating honey BBQ chicken wings
Store leftovers in an airtight container in the fridge for up to three days. Reheat at 180°C for 15 minutes, brushing with a little extra warmed sauce halfway through. Avoid microwaving, it makes the skin rubbery and the glaze uneven.
Ingredient notes and alternatives
If you prefer a sharper glaze, add more vinegar. For spicier pub wings, stir in a splash of hot sauce while warming the glaze. If you’re avoiding refined sugar, swap the honey for maple syrup, it deepens the sweetness and works especially well in autumn.
Classic Pub-Style Honey BBQ Chicken Wings
Ingredients
- 1.2 kg Chicken wings
- 1 tsp Sea salt
- ½ tsp Black pepper freshly cracked
- 1 tsp Smoked paprika
- 200 ml BBQ sauce honey
- 3 tbsp Runny honey
Instructions
- Preheat the oven to 200°C (fan 180°C). Line a baking tray with foil and set a wire rack on top. This helps the wings roast evenly and keeps the skin from steaming.
- Pat the chicken wings dry with kitchen paper. Place them in a large bowl and season with salt, pepper, onion powder, and smoked paprika. Toss until evenly coated, then arrange them in a single layer on the rack. Bake for 35 minutes, turning halfway, until golden brown and cooked through.
- Meanwhile, make the glaze. In a saucepan, warm the honey BBQ sauce, honey, and apple cider vinegar over low heat. Stir until smooth and slightly thickened.
- Transfer the baked wings into a large bowl and pour the warm glaze over them. Toss until every wing is coated. Serve immediately, with extra sauce for dipping.