- 2 pounds chicken wings
- 1 cup flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- kosher salt and black pepper to taste
- 4 tablespoons butter
- 1 1/2 cups barbecue sauce
- 1/4 cup honey
- Preheat your oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
- Pat the chicken wings dry with paper towels. Set the wings aside on a plate.
- In a large bowl, blend the flour, paprika, garlic powder, onion powder, chili powder, kosher salt, and black pepper. Place the wings in the bowl. Using your hands, coat the wings with the flour mixture. Shake off any excess flour.
- Place the coated wings on the prepared baking sheet. Spread the wings out in a single layer.
- Bake the chicken wings for 35-45 minutes or until the skin is crispy and golden brown. Flip the wings halfway through baking. An instant-read thermometer will read 165 degrees when the chicken is finished cooking.
- While the chicken cooks, prepare the sauce. In a medium saucepan, melt the butter over low heat. Once the butter has melted, add the barbecue sauce and honey and stir. Bring the sauce to a simmer. Allow it to simmer for about 5 minutes, and then remove it from the heat and set it aside.
- Once the chicken wings are out of the oven, turn on the broiler.
- Stir the cooked wings into the honey barbecue mixture in the saucepan, evenly coating each wing. Using a pair of tongs, transfer each wing back to the prepared baking sheet.
- Return the wings to the oven to broil for about 3 minutes or until the sauce starts to bubble and caramelize. Serve immediately with your favorite dipping sauces. Enjoy!
- rimmed baking sheet
- parchment paper
- paper towels
- large bowl
- instant-read thermometer (optional)
- medium saucepan