Sweet, sticky wings that always hit the spot
3 or 4 lbs chicken wings (~20 full wings, or 40 drumettes/flats)
2 Tbsp vegetable oil
1 Tbsp kosher salt
¼ tsp pepper
Sauce:
1 c hickory bbq sauce (or any other bbq sauce you want)
½ c honey
4 tbsp butter
2 tbsp ketchup
½ tsp garlic powder
- Preheat oven to 400F. Line a large baking sheet with foil. Place a wire rack on top and spray with oil or grease.
- If using full wings, use a large knife or a pair of kitchen shears to remove the tip and cut the chicken wings along the elbow joint into wings/drumettes. Toss with oil, salt and pepper in a large bowl.
- Bake chicken on wire rack for ~45 minutes.
- While wings are baking, heat together the sauce ingredients in a medium saucepan over medium heat until smooth/bubbly. Remove from heat. Optionally you can use whatever sauce you’d like, but we love this one. You can also add hot sauce if you like them on the spicy side.
- Remove tray from oven and brush chicken with sauce, covering both sides. Bake for 5 minutes with sauce. Remove and serve.
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