Maple Honey BBQ Chicken Wings for Autumn Evenings

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Maple and honey belong together in BBQ wings

Autumn always has me reaching for richer, deeper flavours, and these maple honey BBQ chicken wings are the perfect example. The honey brings familiar stickiness, while maple syrup adds a smoky sweetness that feels comforting on cool evenings. Together, they make wings that are glossy, golden, and irresistibly moreish, the kind of food that feels like it was made for chilly nights, crunchy leaves, and a pint by the fire.

I first tried maple in a wing glaze when I was looking for ways to make honey BBQ wings feel a little more seasonal. The combination instantly stuck with me, slightly smoky, slightly nutty, and sweet without being cloying. They’ve become a staple in my kitchen once autumn rolls in. For more seasonal twists, I’ve rounded up my best honey roast chicken wing recipes, which explore different glazes and cooking styles.

The magic of maple in honey BBQ glaze

Maple syrup adds more than sweetness, it carries a warmth and subtle depth that enhances smoky paprika and tangy BBQ sauce. When baked, the glaze thickens and clings to the wings, turning into a lacquered coating that glistens under the oven light. The smell alone, sweet, smoky, and rich, makes it worth making.

The trick is to use real maple syrup, not imitation. It’s pricier, but the depth of flavour is what makes these wings shine. If you’re curious about how glazes stick differently in the oven, my baking hacks for perfectly sticky honey BBQ wings guide will help you get them just right.

Ingredients you’ll need (serves 4)

• 1 kg chicken wings, tips removed and joints separated
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground mustard (optional, adds depth)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 120 g BBQ sauce
• 2 tablespoons runny honey
• 2 tablespoons pure maple syrup
• 1 teaspoon apple cider vinegar

Instructions

Preheat your oven to 200°C (fan 180°C). Line a tray with foil and place a rack on top. Pat the wings dry with kitchen paper, then toss them in olive oil, smoked paprika, garlic powder, mustard, salt, and pepper. Arrange them on the rack and bake for 40 minutes, turning halfway, until golden and crisp.

Meanwhile, whisk together the BBQ sauce, honey, maple syrup, and vinegar in a small pan over medium heat. Let it bubble for a few minutes until glossy. Toss the cooked wings in the glaze, return them to the oven, and bake for 8–10 minutes more until sticky and caramelised. Serve warm.

Wine and beer pairings

The maple-honey glaze pairs wonderfully with Chardonnay, buttery notes bring out the richness, while acidity balances the sweetness. A Syrah is also excellent, with smoky undertones that echo paprika and BBQ sauce.

For beer, a brown ale complements the nutty, caramelised flavours beautifully, while a pumpkin ale (when in season) feels like the ultimate autumn match, spiced, warming, and just right for cool evenings. Don’t forget to head to our guide on how to pair chicken with wine and beer.

Frequently asked questions about maple honey BBQ chicken wings

Tips for success with maple honey BBQ chicken wings

Always use pure maple syrup, it makes all the difference. Don’t skip the vinegar, either, as it cuts through the richness and stops the glaze feeling too heavy. For extra caramelisation, apply the glaze in two thin coats rather than one thick one. If you want more tricks for sticky finishes, my baking hacks guide covers all the details.

Storage and reheating honey BBQ chicken wings

These wings store well in the fridge for up to three days. Reheat at 180°C for about 12–15 minutes, basting with a little extra glaze to refresh them. They can also be frozen, thaw overnight in the fridge, then reheat until piping hot.

Ingredient notes and alternatives

Ground mustard adds a subtle tang that deepens the glaze, but you can skip it if you prefer. Apple cider vinegar balances the sweetness, though white wine vinegar or rice vinegar would also work. For gluten-free needs, double-check your BBQ sauce. Vegetarians can use this glaze on roasted butternut squash wedges — a seasonal, autumn-ready twist.