Citrus flavours work great with honey BBQ wings
Honey BBQ chicken wings are rich, sticky, and smoky, which makes them perfect for summer come togethers. Adding citrus zest, lemon, lime, or even orange, brightens the glaze and makes it taste fresher. The sharp oils from the zest balance the sweetness, so each bite feels lighter without losing that glossy BBQ character. It’s sunshine in wing form, made for barbecues, garden parties, or evenings when you want food that tastes as bright as it looks.
I first tried zest in a honey BBQ glaze after making a citrus marinade for grilled prawns. It added such vibrancy that I wanted to carry it over into wings. The result was instantly summery: sticky wings with a zingy, aromatic finish. For more ideas that suit different seasons, I’ve pulled them together in my honey roast chicken wing recipe roundup.
How to use zest in honey BBQ glaze
The trick with citrus zest is to add it after cooking the glaze, not during. Heating zest for too long can make it bitter, while adding it fresh keeps the oils fragrant. I usually cook the glaze with honey, BBQ sauce, and vinegar, then stir in zest right before tossing the wings. A little squeeze of juice at the end adds sparkle without thinning the glaze too much.
If you’re grilling outdoors, this glaze works especially well brushed on in layers, citrus zest clings to the sticky honey base. For a guide on grilling vs. smoking wings and which works best, check out my comparison of BBQ cooking methods.
Ingredients you’ll need (serves 4)
- 1 kg chicken wings, joints separated
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 150 g BBQ sauce
- 3 tablespoons runny honey
- 1 teaspoon apple cider vinegar
- Zest of 1 lemon
- Zest of 1 lime
- Optional: zest of ½ orange for extra depth
- Juice of ½ lemon
Instructions
Preheat your oven to 200°C (fan 180°C) and line a tray with foil. Place a wire rack over the tray. Pat the wings dry and toss with olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer and bake for 40 minutes, turning halfway through, until golden and crisp.
While the wings bake, combine BBQ sauce, honey, and vinegar in a small saucepan. Warm until glossy and slightly thickened, then remove from the heat. Stir in the citrus zests and lemon juice. Toss the wings in the glaze once they’re cooked, return them to the oven for 8–10 minutes, then serve with a final sprinkle of zest.
Wine and beer pairings
Citrus flavours pair beautifully with Sauvignon Blanc, its zippy acidity mirrors the zest and cuts through the glaze. A sparkling Prosecco is another great choice for a summer spread, its bubbles lifting the honey’s richness.
For beer, a wheat beer works wonders, its light, slightly citrusy notes echo the zest in the glaze. A pale ale is another option, offering a hoppy bite that keeps the sweetness in balance. Learn all about wine and beer pairings in our guide about which beer and wine to pair with chicken.
Frequently asked questions about citrus honey BBQ wings
Which citrus zest is best?
Lemon and lime are the most refreshing, but orange adds a warmer sweetness. You can mix all three for more complexity.
Can I grill these wings instead of baking?
Yes. Just brush on the glaze during the final 5–7 minutes of grilling to prevent burning. For more tips, see my smoking vs. grilling guide.
Can I make the glaze in advance?
Definitely. Store it in the fridge for up to three days, then warm gently before tossing with cooked wings.
Do citrus wings taste sour?
Not at all, the zest gives fragrance and freshness, while honey keeps the glaze sweet and balanced.
Tips for success with citrus honey BBQ chicken wings
Always zest before juicing, as it’s easier to grate the peel while the fruit is whole. Don’t overdo the zest, too much can make the glaze bitter. Apply in small amounts, taste, then add more if you want extra brightness. For another glaze that benefits from balance, try my Asian soy honey BBQ wings.
Storage and reheating honey BBQ chicken wings
These wings will keep for three days in the fridge. To reheat, bake at 180°C for 12 minutes, brushing with leftover glaze. If freezing, do so before adding zest, as it can lose brightness after thawing. Add fresh zest when reheating.
Ingredient notes and alternatives
Fresh zest is key, bottled lemon or lime juice doesn’t have the same aromatic oils. Apple cider vinegar adds tang, but rice vinegar or white wine vinegar will also work. For a vegetarian version, the glaze can be used on grilled courgette or aubergine slices for a bright, summery side.
Summer Honey BBQ Chicken Wings with Citrus Zest
Ingredients
- 1 kg Chicken wings joints separated
- 1 tbsp Olive oil extra virgin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- ½ tsp Black pepper freshly ground
- 150 g BBQ Sauce
- 3 tbsp Runny honey
- 1 tsp apple cider vinegar
- 1 Lemon zested
- 1 Lime zested
- ½ Lemon juiced
Instructions
- Preheat your oven to 200°C (fan 180°C) and line a tray with foil. Place a wire rack over the tray. Pat the wings dry and toss with olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer and bake for 40 minutes, turning halfway through, until golden and crisp.
- While the wings bake, combine BBQ sauce, honey, and vinegar in a small saucepan. Warm until glossy and slightly thickened, then remove from the heat. Stir in the citrus zests and lemon juice. Toss the wings in the glaze once they’re cooked, return them to the oven for 8–10 minutes, then serve with a final sprinkle of zest.