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chicken wing flats and drumettes with browned skin under a thin sticky dark-red honey-barbecue glaze on an ordinary plate, with no sesame seeds, herbs or side dishes
Melissa Hart

Honey BBQ Wings

Honey barbecue sauce belongs on these wings near the end, after the oven has already rendered the skin and cooked the meat. A thin glaze gets tacky quickly. A thick coat would drip into the pan and scorch while the wings underneath were still trying to brown. Mix the honey with a little vinegar to keep the finish lively, then brush a second small layer on only if the first has set against the skin.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp aluminum-free baking powder not baking soda
  • 1/2 tsp fine salt
  • 1/2 tsp smoked paprika
  • 1 tsp neutral oil for rack
  • 1/3 cup thick barbecue sauce
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat the oven to 425°F and oil an oven-safe rack over a foil-lined rimmed pan. Pat wings dry and toss with baking powder, salt and paprika.
  2. Arrange on the rack without touching and bake for 25 minutes. Turn and bake for 20 to 25 minutes more until golden and at least 165°F.
  3. Mix barbecue sauce, honey and vinegar. Brush half thinly over the cooked wings and bake for 3 minutes.
  4. Brush with the remaining glaze and bake for 2 to 4 minutes more until tacky, watching closely so the sugar does not blacken.
  5. Rest for 3 minutes and serve as 4 appetizer portions.