I can’t get over how crispy, sticky, and downright irresistible these Honey BBQ Air Fryer Chicken Wings turn out. They’re the kind of wings that disappear fast, so I always make extra.
I’m obsessed with these Honey BBQ Air Fryer Chicken Wings because they hit that sticky, crispy, smoky-sweet spot without bringing the heat. I love a wing that’s all about crunch, sauce, and messy fingers, and these do not play around.
The chicken wings get that crackly bite I want, then the honey brings in this glossy sweetness that makes every piece disappear fast. And honestly, I’m not sharing the last one.
But I will put out a big platter for family, friends, or my random Tuesday wing craving. No fuss, no spicy drama.
Just saucy wings I keep thinking about.
Ingredients
- Chicken wings bring the juicy bite everyone’s actually here for.
- Baking powder helps the skin crisp up without deep frying.
- Kosher salt keeps the wings from tasting flat or boring.
- Black pepper adds a little bite without taking over.
- Garlic powder makes everything taste savory and snacky.
- Onion powder adds that cozy, cooked-all-day kind of flavor.
- Brown sugar gives the rub a sweet, sticky edge.
- Smoked paprika brings color and a light backyard barbecue vibe.
- Chili powder adds gentle warmth, but it’s totally optional.
- Oil helps the seasoning stick and the skin brown nicely.
- Barbecue sauce is the messy, tangy, crowd-pleasing part.
- Honey makes the sauce glossy, sweet, and finger-licking good.
- Butter smooths the sauce out and makes it richer.
- Apple cider vinegar cuts the sweetness so it doesn’t feel heavy.
- Plus, parsley adds a fresh little pop if you’re feeling fancy.
Ingredient Quantities
- 2 pounds chicken wings, tips removed and wings separated
- 1 tablespoon baking powder, aluminum free
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon packed brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon mild chili powder (optional)
- 1 tablespoon vegetable oil or olive oil
- 1/2 cup barbecue sauce (use your favorite brand)
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- 1 teaspoon apple cider vinegar
- Chopped fresh parsley for garnish (optional)
How to Make this
1. Pat 2 pounds chicken wings dry with paper towels, remove tips and separate drumettes and flats if not already done.
2. In a large bowl combine 1 tablespoon baking powder (aluminum free), 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon packed brown sugar, 1 teaspoon smoked paprika, and 1/2 teaspoon mild chili powder if using.
3. Add 1 tablespoon vegetable oil or olive oil to the dry mixture and stir until it forms a coarse rub.
4. Toss the wings in the rub until evenly coated, then let them rest 10 minutes at room temperature to allow the baking powder to start drawing moisture from the skin.
5. Preheat the air fryer to 400 degrees F (200 degrees C) for about 3 to 5 minutes.
6. Arrange the wings in a single layer in the air fryer basket without overcrowding; cook in batches if needed. Air fry at 400 degrees F for 10 minutes, flip or shake the basket, then cook another 8 to 12 minutes until wings are golden brown and the internal temperature reaches 165 degrees F and skin is crispy.
7. While the wings cook, make the glaze: in a small saucepan or microwave safe bowl combine 1/2 cup barbecue sauce, 2 tablespoons honey, 1 tablespoon unsalted butter, and 1 teaspoon apple cider vinegar. Warm gently until the butter melts and the mixture is glossy and combined.
8. When wings are done, transfer them to a large bowl, pour the warm honey barbecue glaze over the wings, and toss to coat evenly.
9. Return glazed wings to the air fryer for 1 to 3 minutes at 400 degrees F to set the glaze, watching closely to avoid burning.
10. Serve immediately, garnished with chopped fresh parsley if desired.
Equipment Needed
1. Paper towels
2. Large mixing bowl
3. Measuring spoons and measuring cup (for dry ingredients and sauces)
4. Small saucepan or microwave safe bowl
5. Whisk or spoon for mixing glaze
6. Tongs for turning and tossing wings
7. Air fryer with basket
8. Instant read meat thermometer
9. Heatproof large bowl for tossing glazed wings
10. Cutting board and chef knife for chopping parsley
FAQ
Honey Barbecue Air Fryer Chicken Wings Recipe Substitutions and Variations
- Baking powder: use 3/4 teaspoon baking soda plus 1 1/2 teaspoons cream of tartar to replace 1 tablespoon baking powder (works only if you need a leavening substitute).
- Kosher salt: swap with fine sea salt or table salt at about 3/4 the volume of the listed kosher salt.
- Vegetable oil or olive oil: replace with avocado oil, light olive oil, or melted coconut oil for similar frying and crisping properties.
- Barbecue sauce: use teriyaki or buffalo sauce for a different flavor profile, or make a quick glaze with ketchup + brown sugar + a splash of apple cider vinegar if you prefer a ketchup-forward substitute.
Pro Tips
1. Make the skin as dry as possible before seasoning. Pat wings thoroughly and, if you have time, leave them uncovered in the fridge for an hour to dry out. Drier skin equals crispier results.
2. Use the aluminum free baking powder and be generous but even with the rub; it helps create a light, crisp crust. Toss the wings well so every piece gets a thin coating.
3. Do not crowd the air fryer basket. Cook in batches if needed so hot air can circulate freely and the skin browns evenly.
4. Warm the glaze gently and toss the wings while it is hot so it adheres nicely. Return them to the fryer for only a minute or two to set the glaze and keep a close eye so the sugars do not burn.
5. Check doneness with a thermometer at the thickest part of a drumette. Aim for 165 degrees F for safety, then give wings a minute or two extra if you want the texture a touch firmer.
Honey Barbecue Air Fryer Chicken Wings Recipe
I can’t get over how crispy, sticky, and downright irresistible these Honey BBQ Air Fryer Chicken Wings turn out. They’re the kind of wings that disappear fast, so I always make extra.
8
servings
310
kcal
Equipment: 1. Paper towels
2. Large mixing bowl
3. Measuring spoons and measuring cup (for dry ingredients and sauces)
4. Small saucepan or microwave safe bowl
5. Whisk or spoon for mixing glaze
6. Tongs for turning and tossing wings
7. Air fryer with basket
8. Instant read meat thermometer
9. Heatproof large bowl for tossing glazed wings
10. Cutting board and chef knife for chopping parsley
Ingredients
-
2 pounds chicken wings, tips removed and wings separated
-
1 tablespoon baking powder, aluminum free
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 tablespoon packed brown sugar
-
1 teaspoon smoked paprika
-
1/2 teaspoon mild chili powder (optional)
-
1 tablespoon vegetable oil or olive oil
-
1/2 cup barbecue sauce (use your favorite brand)
-
2 tablespoons honey
-
1 tablespoon unsalted butter
-
1 teaspoon apple cider vinegar
-
Chopped fresh parsley for garnish (optional)
Directions
- Pat 2 pounds chicken wings dry with paper towels, remove tips and separate drumettes and flats if not already done.
- In a large bowl combine 1 tablespoon baking powder (aluminum free), 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon packed brown sugar, 1 teaspoon smoked paprika, and 1/2 teaspoon mild chili powder if using.
- Add 1 tablespoon vegetable oil or olive oil to the dry mixture and stir until it forms a coarse rub.
- Toss the wings in the rub until evenly coated, then let them rest 10 minutes at room temperature to allow the baking powder to start drawing moisture from the skin.
- Preheat the air fryer to 400 degrees F (200 degrees C) for about 3 to 5 minutes.
- Arrange the wings in a single layer in the air fryer basket without overcrowding; cook in batches if needed. Air fry at 400 degrees F for 10 minutes, flip or shake the basket, then cook another 8 to 12 minutes until wings are golden brown and the internal temperature reaches 165 degrees F and skin is crispy.
- While the wings cook, make the glaze: in a small saucepan or microwave safe bowl combine 1/2 cup barbecue sauce, 2 tablespoons honey, 1 tablespoon unsalted butter, and 1 teaspoon apple cider vinegar. Warm gently until the butter melts and the mixture is glossy and combined.
- When wings are done, transfer them to a large bowl, pour the warm honey barbecue glaze over the wings, and toss to coat evenly.
- Return glazed wings to the air fryer for 1 to 3 minutes at 400 degrees F to set the glaze, watching closely to avoid burning.
- Serve immediately, garnished with chopped fresh parsley if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 139g
- Total number of serves: 8
- Calories: 310kcal
- Fat: 20.2g
- Saturated Fat: 5.8g
- Trans Fat: 0.03g
- Polyunsaturated: 3.8g
- Monounsaturated: 10.6g
- Cholesterol: 79mg
- Sodium: 360mg
- Potassium: 300mg
- Carbohydrates: 13.3g
- Fiber: 0.5g
- Sugar: 10g
- Protein: 21.5g
- Vitamin A: 200IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 1.1mg
