Buffalo & Honey Bbq Chicken Wings Recipe
Make Buffalo & Honey Bbq Chicken Wings Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Wings
Buffalo Sauce
Honey-BBQ Glaze
Finishing & Serving
Method
Chicken Wings
- 1
Prep and dry
Pat the wings very dry with paper towels. If wings are whole, cut at the joint to separate drumettes and wingettes and discard tips or save for stock.
- 2
Coat with baking powder and season
Place wings in a large bowl. Sprinkle 1 tablespoon aluminum-free baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper over the wings. Toss until evenly coated. The baking powder helps crisp the skin.
- 3
Arrange for baking
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack with space between pieces for air circulation.
- 4
Bake until crisp
Bake in the preheated oven for 25 minutes, then flip wings and continue baking another 15–20 minutes until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely to prevent burning.
Buffalo Sauce
- 5
Make the buffalo sauce
While wings bake, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Add 1/2 cup hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/4 teaspoon salt. Whisk until smooth and warm but not boiling. Taste and adjust heat or sweetness as desired.
Honey-BBQ Glaze
- 6
Prepare the glaze
In a small saucepan or microwave-safe bowl, combine 1/2 cup BBQ sauce, 2 tablespoons honey, 1 teaspoon apple cider vinegar, and 1 teaspoon hot sauce (optional). Warm gently over low heat or in 20–30 second microwave bursts, stirring until uniform and slightly fluid. Remove from heat.
Finish & Serve
- 7
Toss wings in sauces
When wings are done and still hot, divide them into two bowls or work in batches. Toss about half the wings in the buffalo sauce until evenly coated. Toss the other half in the honey-BBQ glaze. Alternatively, if you prefer both flavors on each wing, toss once in buffalo sauce, then lightly brush or drizzle the honey-BBQ glaze over them.
- 8
Plate and garnish
Transfer wings to a platter. Sprinkle chopped parsley over the wings and add blue cheese crumbles or a small bowl of ranch/blue cheese dressing on the side for dipping. Serve with lemon wedges if desired.
- 9
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp the skin, or in an air fryer for 3–5 minutes.
