Crispy Baked Oven-Fried Honey BBQ Wings

Ingredients

• 1.81 kg (4 lb)chicken wings, halved at the joints, with the wingtips set aside for stock
• 15 ml (1 tablespoon)baking powder
• 3.75 ml (¾ teaspoon)salt
• 240–480 ml (1–2 cups)sticky honey BBQ sauce

Instructions

1. 1

   Prepare the tray

   Line a rimmed baking sheet with aluminium foil and place a rack inside it.

2. 2

   Dry the wings

   Pat the chicken wings carefully dry with kitchen paper.

3. 3

   Season the wings

   Put the wings in a bag and add the baking powder and salt.

4. 4

   Coat evenly

   Shake the bag so the seasoning is distributed evenly over the wings.

5. 5

   Arrange on rack

   Set the wings on the rack, leaving a little space between each one.

6. 6

   Chill uncovered

   Put the baking sheet in the fridge and leave the wings uncovered for at least 8 hours to draw out moisture.

7. 7

   Heat the oven

   Move an oven rack to the upper-middle position and preheat the oven to 230°C (450°F).

8. 8

   Roast first side

   Put the wings in the oven and cook for 20 minutes.

9. 9

   Turn and finish

   Turn the wings and cook for a further 15–25 minutes, until crisp and golden brown and their internal temperature reaches 74°C (165°F).

10. 10

    Warm the sauce

    While the wings cook, warm the BBQ sauce in a medium saucepan over medium-low heat.

11. 11

    Add the sauce

    When the wings are cooked, transfer them to a large bowl, working in batches if needed, and pour over 240 ml (1 cup) of the warm BBQ sauce.

12. 12

    Toss and serve

    Use tongs or toss the wings in the bowl to coat them lightly. Add more sauce if you prefer them more heavily coated, or serve extra sauce for dipping.

What are oven-fried honey BBQ wings?

Chicken wings are divided at the joints and roasted until the skin is crisp, then coated in a sweet, smoky barbecue sauce. The dish draws on the American tradition of sauced chicken wings, while this method uses the oven rather than a deep fryer.

Here, a long uncovered rest in the fridge helps dry the surface before roasting. The honey BBQ sauce goes on at the end, so it stays on the wings instead of baking throughout the cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 46g protein, 25g carbs, 39g fat.

The wings provide most of the protein and fat, while the honey BBQ sauce contributes most of the carbohydrates and sugars; the baking powder and salt add sodium. Serve a portion with vegetables or salad, and keep extra sauce on the side to balance the plate.

Why dry the wings first?

Dry skin: patting the wings with kitchen paper removes surface moisture, and the uncovered fridge rest gives that surface more time to dry. Arrange them with space between each piece so air can circulate around them.

Baking powder: it is shaken over the wings with the salt to help the skin crisp in the oven. Use baking powder, not baking soda, and distribute it evenly to avoid concentrated patches.

Getting crisp, cooked wings

Spacing: leave a little room between the wings on the rack rather than packing them together. Crowded wings can steam instead of browning.

Doneness: turn the wings after the first 20 minutes, then check during the final 15–25 minutes. Look for crisp, golden-brown skin and confirm the thickest part reaches 74°C (165°F).

Coating with honey BBQ sauce

Warm sauce: heat it gently over medium-low while the wings roast. Keep it warm rather than letting it boil.

Light or generous: start with 240 ml (1 cup) and toss to give the wings a light coating. Add more from the remaining amount if you want them thoroughly sauced, or keep some aside for dipping.

Planning the timing

The recipe needs at least 8 hours of uncovered chilling before the oven time, so prepare the wings in advance. The listed roasting time is 35–45 minutes in total, but the recipe gives no total preparation time.

Have the sauce warming towards the end of roasting so it is ready when the wings come out. Tossing them while hot helps the sauce coat the surface.

What to serve with the wings

Serve the wings hot with crunchy vegetables such as celery or carrot sticks, and extra BBQ sauce for dipping. A simple slaw or green salad provides a fresh contrast to the sticky coating.

For a more filling meal, add baked potatoes or corn on the cob. Keep any dipping sauce separate so diners can choose how much to use.

Recipe notes & tips

• Dry the wings thoroughly before seasoning them.
• Leave the wings uncovered in the fridge for at least 8 hours, with a little space between each piece.
• Use a rack inside the lined baking sheet so the wings are raised during roasting.
• Check the wings' internal temperature in the thickest part, away from the bone.
• Begin with 240 ml (1 cup) of sauce and add more only if you want a heavier coating.
• Save the wingtips for stock, as directed in the ingredient list.

Variations

• Extra sauce: serve the remaining warm BBQ sauce alongside the wings for dipping.
• Milder coating: toss the wings with less sauce and let everyone add more at the table.
• Crisp finish: allow the wings their full uncovered fridge rest before roasting.
• Wing-tip stock: freeze the reserved wingtips until you have enough to make stock.
• Batch coating: toss the wings in smaller batches if they do not fit comfortably in the bowl.

Common mistakes to avoid

• Skipping the fridge rest: the skin may not dry as well; chill the wings uncovered for at least 8 hours.
• Wet wings: surface moisture can hinder crisping; pat them dry carefully before seasoning.
• Crowding the rack: the wings may steam rather than brown; leave a little space around each one.
• Uneven seasoning: baking powder can clump in spots; shake the bag until the wings are evenly coated.
• Saucing too early: the recipe coats the wings after roasting; wait until they are crisp and cooked.
• Guessing doneness: colour alone is not a temperature check; confirm the thickest part reaches 74°C (165°F).

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an oven until hot, ideally on a rack to help the skin crisp again; the coating may be softer than when freshly made.

Frequently asked questions