Honey Bbq Chicken Wings Recipe

Prepare oven and wings

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil and set a wire rack on top. Pat the chicken wings very dry with paper towels; removing surface moisture helps them crisp.

Coat wings

In a large bowl, toss the dried wings with 1 tablespoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated. Arrange the wings in a single layer on the wire rack, skin side up, with space between pieces for air circulation.

Roast wings (first stage)

Roast on the middle rack for 25 minutes. After 25 minutes, flip each wing and continue roasting another 12–15 minutes until the skin is golden and crisp and internal temperature reaches at least 165°F (74°C).

Make the sauce

While wings are roasting, combine 3/4 cup BBQ sauce, 3 tablespoons honey, 1 tablespoon apple cider vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1 teaspoon hot sauce (if using) in a small saucepan. Warm over low heat, stirring, until honey is incorporated and sauce is smooth (about 3–5 minutes). Taste and adjust seasoning — add a pinch more salt or a splash more vinegar if you want brighter acidity.

Glaze wings

When wings are fully cooked and crispy, remove them from oven. Toss the wings in a large bowl with about half of the warmed honey BBQ sauce to coat evenly. Return the glazed wings to the rack and bake for 4–6 minutes at 425°F (220°C) so the glaze sets. Optionally, brush remaining sauce on at serving for extra sauciness.

Prepare avocados

Scoop the flesh of 2 ripe avocados into a medium bowl. Mash to your preferred texture with a fork (smooth or slightly chunky).

Season guacamole

Add 1 tablespoon fresh lime juice, 2 tablespoons finely diced red onion, 1 teaspoon finely diced jalapeño (optional), 1 tablespoon chopped cilantro, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix gently to combine. Taste and adjust salt or lime juice as needed.

Transfer glazed wings to a serving platter. Spoon or pile guacamole to one side (or serve in a small bowl) so diners can pair the wings with guacamole as desired. Garnish wings and guacamole with chopped cilantro or parsley and serve with lime wedges for squeezing over the wings or guacamole.

Serve immediately while wings are hot and crispy. Leftover wings can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.