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Sticky chicken wings glazed in barbecue sauce on a red and white checkered liner, with a bowl of sauce on the side.
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Sticky Chicken Wings

These sticky chicken wings are baked at 375°F until tender, then brushed with three coats of a sweet and tangy honey barbecue sauce. They're an easy appetizer for game day and holiday parties.
Course Appetizer
Cuisine American
Keyword BBQ chicken wings, sticky chicken wings, sticky wings recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 481kcal
Author Elizabeth Rodriguez

Ingredients

  • 3 pounds Chicken Wings drumettes and flats separated, wing tips removed, about 32 pieces
  • 1 teaspoon Salt
  • 1 teaspoon Garlic Powder
  • ¼ teaspoon Black Pepper
  • Cooking Spray

For the sticky barbecue sauce

  • 1½ cups Plain Barbecue Sauce use your favorite store-bought brand
  • ¼ cup Brown Sugar
  • ¼ cup Honey
  • 2 tablespoons Ketchup
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon Worcestershire Sauce

Instructions

You will also need: 2 large baking sheets, 1 oven-safe cooling rack, 1 saucepan, 1 pastry brush, 1 instant-read thermometer

    Bake the wings

    • Preheat the oven to 375°F.
    • Season the chicken wings with the salt, garlic powder, and black pepper.
    • Spray a baking sheet lightly with cooking spray. Place the wings in a single layer and bake for 30 minutes.
    • Remove the wings from the oven. Line a clean baking sheet with the cooling rack and spray the rack lightly with cooking spray.
    • Arrange the wings on the rack in a single layer, skin side up. Bake for 15 minutes.

    While the wings continue to cook, make the sauce

    • Add the barbecue sauce, brown sugar, honey, ketchup, mustard, and Worcestershire sauce to a saucepan. Heat over medium heat, stirring often.
    • Simmer for 3 to 5 minutes, until the sugar dissolves. Stay with the pan, since the sugar can scorch.
    • Lower the heat to low and keep the sauce warm, stirring occasionally.
    • Pour about ¾ of the sauce into a bowl for brushing, and reserve the rest for dipping.

    Coat the wings with the barbecue sauce

    • Remove the wings from the oven and turn each one so the paler side is up. Brush generously with sauce and bake for 5 minutes.
    • Turn the wings again, brush with a thick layer of sauce, and bake for 5 minutes.
    • Without turning, brush with sauce one final time and bake for 5 more minutes, until the wings reach at least 165°F.
    • Arrange the wings on a platter and serve with the reserved sauce on the side.

    Notes

    • BBQ sauce: Use your favorite store-bought barbecue sauce, such as Sweet Baby Ray's or Kraft.
    • Serving size: About 5 wing pieces per appetizer serving.
    • Cook time: Includes about 5 minutes for turning and brushing the wings between bakes.
    • Dipping sauce: Brush from the bowl, not the reserved sauce, so the dipping sauce stays clean.
    • Storage: Refrigerate leftovers for 3 to 4 days. We don't recommend freezing once sauced.

    Nutrition

    Serving: 5 wing pieces | Calories: 481kcal | Carbohydrates: 52g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1284mg | Potassium: 407mg | Fiber: 1g | Sugar: 45g | Vitamin A: 368IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg