Try this Easy Baked Honey BBQ Wings recipe, or contribute your own.
- Carbohydrate 17.2017656361227 g
- Cholesterol 174.63306245 mg
- Fat 38.9085282455956 g
- Fiber 2.54319379123299 g
- Protein 42.6789169605405 g
- Saturated Fat 10.3687336349557 g
- Serving Size 1 1 Serving (285g)
- Sodium 855.97971505054 mg
- Sugar 14.6585718448897 g
- Trans Fat 4.02851872188834 g
- Calories 603 calories
Step-by-step
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with tinfoil and then place an oven safe cooling rack inside the baking sheet. Lightly coat the rack with non-stick spray and set it aside.
- Place the wings in a large bowl and toss them in the vegetable oil. Season with salt and pepper and then place on the rack in an even layer. Bake for 40 to 50 minutes, turning them over halfway through.
- Meanwhile combine the bbq sauce, honey and cayenne pepper sauce in a small pot over medium heat. Stir and simmer the sauce until it thickens, about 10 to 15 minutes. Set ½ cup of the sauce aside.
- Place the cooked wings in a large bowl and pour the remaining sauce over them, tossing to coat. Place the wings back on the rack and broil them (about 4 inches from the heating element) for about 2 minutes. Remove from the oven, turn them over and brush them with the remaining sauce. Return to the oven and broil an additional 1 to 2 minutes, until the sauce caramelizes. Garnish with sliced green onions if desired and serve with ranch dressing. Enjoy!
Cayenne pepper provides the essential baseline heat that cuts through the heavy sweetness of both honey and commercial barbecue sauce. Without that solitary tablespoon of cayenne, the glaze collapses into a cloying syrup that coats the palate rather than balancing the natural richness of the chicken skin. Coating the raw wings in two tablespoons of vegetable oil before seasoning creates a lipid barrier that helps conduct oven heat directly to the skin, rendering out subcutaneous fat more efficiently at 400 degrees Fahrenheit. Baking them elevated on an oven-safe wire rack inside a rimmed baking sheet prevents the poultry from stewing in its own rendered drippings, which is the primary cause of rubbery skin in oven-prepared poultry. Determining structural readiness without piercing the flesh with a thermometer requires careful visual assessment. Fully rendered wings feature tight, retracted skin around the drumette joint, a deeply golden-brown surface coloration, and firm resistance when gently squeezed with tongs. Piercing the meat lets precious internal juices escape onto the pan, drying out the white and dark meat alike. Simmering the glaze ingredients in a small pot over medium heat for 10 to 15 minutes drives off excess water content, concentrating the sugars so the sauce adheres to the baked poultry rather than pooling underneath it on the wire rack. Substituting maple syrup for honey alters the moisture retention and caramelization point, often causing the coating to burn prematurely under the broiler due to higher sucrose levels. Swapping standard vegetable oil for extra virgin olive oil introduces a lower smoke point that can impart acrid flavors during the 40 to 50 minutes of high-heat baking. Splitting the glaze before tossing ensures a clean reservoir remains untouched for final brushing, preventing cross-contamination from raw poultry juices. Broiling the coated wings four inches from the heating element for precisely two minutes per side caramelizes the sugars without carbonizing the exterior, provided the rack is watched constantly.
