Sticky Honey Garlic BBQ Wings
1 h
|
easy
|
lactose-free
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 50 min | 1 h |
Introduction
These sticky honey garlic BBQ wings bake up crisp, then get tossed in a glossy, sweet-savory sauce.
Honey, soy sauce, and a splash of apple cider vinegar make that classic takeout-style flavor at home.
They are perfect for game-day spreads, easy party platters, or a family-friendly dinner with slaw.
Ingredients (4 servings)
Ingredients for the Wings
Ingredients for the Sticky Honey BBQ Sauce
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How to Make Sticky Honey Garlic BBQ Wings
-
Season and rack the wings
Pat the wings very dry with paper towels to help them crisp.
Toss wings with olive oil, salt, pepper, garlic powder, onion powder, and baking powder until evenly coated.
Set wings on a wire rack over a foil-lined sheet pan, leaving a little space between pieces.
-
Bake until crispy
Heat oven to 425°F.
Bake 20 minutes, flip, then bake 20 to 25 minutes more.
Wings are done at 165°F, with deep golden edges.
-
Simmer the sticky honey BBQ sauce
While wings bake, combine honey, soy sauce, BBQ sauce, garlic, brown sugar, and vinegar in a small saucepan.
Simmer over medium heat for 5 to 7 minutes, stirring, until slightly thick and glossy.
Taste and adjust with a splash of vinegar for more tang.
-
Toss and let the glaze set
Add hot wings to a large bowl and pour in most of the sauce.
Toss until every wing is coated, then spoon on more sauce as needed.
Let wings rest 3 minutes so the glaze sets.
-
Optional broil for extra stickiness
For extra stickiness, broil wings on the rack for 1 to 3 minutes.
Watch closely, since honey can burn fast.
Substitutions
- Soy sauce -> tamari or coconut aminos
- Tamari keeps a similar salty depth with a slightly smoother flavor. Coconut aminos are sweeter and less salty, so taste the sauce before serving.
- Honey -> maple syrup
- Maple syrup makes the glaze a little less floral and more caramel-like. The sauce will brown faster, so watch the broiler.
- BBQ sauce -> gochujang plus ketchup
- Gochujang brings sweet heat and a fermented edge, which is super fun with garlic. Mix 2 tablespoons gochujang with 1 tablespoon ketchup for balance.
Tips
- Dry wings equal crisp wings
- Moisture is the enemy of crispy skin, so pat really well. For next-level results, air-dry wings uncovered in the fridge for 2 to 8 hours.
- Use aluminum-free baking powder
- Aluminum-free baking powder avoids a metallic aftertaste. It also helps the skin blister and brown more evenly.
- Rack placement matters
- A wire rack lets hot air circulate under the wings. It also prevents soggy bottoms from rendered fat.
- Reduce sauce gently
- Keep the sauce at a low simmer so the sugars do not scorch. It should coat a spoon, but still pour easily.
- Sauce in layers
- Toss with most of the sauce, then finish with a spooned-on drizzle. You get better coverage without making the wings soft.
Nutrition Facts *
| Energy | 540 | kcal |
|---|---|---|
| Protein | 37 | g |
| Total Fat | 23 | g |
| Carbohydrates | 45 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why aren’t my wings getting crispy?
- They were likely too wet or too crowded. Pat them dry, use a rack, and leave space between pieces so steam can escape.
- Can I use frozen wings?
- Yes, but thaw them first for best texture. If you must cook from frozen, bake longer and pat off moisture after the first 15 minutes.
- My sauce is too thin. How do I fix it?
- Simmer it a few minutes longer and stir often. It thickens more as it cools, so stop when it lightly coats a spoon.
- My sauce got too thick or sticky in the pan. Now what?
- Whisk in 1 to 2 teaspoons of warm water to loosen it. Add a tiny splash of vinegar to brighten it again.
- Can I make these ahead for a party?
- Bake wings until crisp, then cool and refrigerate uncovered on a rack. Re-crisp at 425°F for 10 to 15 minutes, then toss with warmed sauce.
Serving Suggestions
A sprinkle of toasted sesame seeds and sliced scallions adds crunch and a fresh bite on top.
These wings are great with a simple celery slaw and ranch or blue cheese for a cool contrast.
For a spicy version, whisk a tablespoon of hot sauce into the glaze before tossing.
More pairings:
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