Honey Gold Wings bake up crisp, then get tossed in sweet, tangy Honey Gold BBQ sauce. They're bold, golden, and easy to make at home without deep frying.
Why You'll Love These Honey Gold Wings
Honey Gold Wings are baked until crisp, then tossed in sweet, tangy Honey Gold BBQ sauce. This Memphis style wing sauce has a mustard based BBQ backbone with honeyed sweetness and a little cayenne heat.
- Memphis style flavor: Honey Gold BBQ sauce gives these wings a sweet, tangy, mustard based coating with a mild, savory heat.
- No deep fryer needed: Baking powder and a hot oven help the wings crisp before the sauce goes on.
- Easy wing-shop flavor: The homemade sauce gives you that sticky, golden wing coating without making the process complicated.
Ingredients Overview
Chicken wings are seasoned with pantry spices and a little baking powder before baking. The baking powder helps the skin dry and crisp in the oven, but make sure you use baking powder, not baking soda.
The Honey Gold BBQ sauce is a mustard based wing sauce with a little heat. You can make the sauce in the recipe card or use a bottled mustard based BBQ sauce if you already have one you like.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Honey Gold Wings
These Honey Gold Wings are baked first so the skin can crisp before the sauce is added. Once the wings are cooked, toss them with Honey Gold BBQ sauce and return them to the oven just long enough for the sauce to set and caramelize.
The step-by-step photos below show how the wings should look as they move from seasoned, to baked, to sauced and finished.
Step 1: Preheat your oven to 425°F. Pat the chicken wings very dry with paper towels. If using whole wings, cut them into drumettes and flats, then discard the tips or save them for stock.
Transfer the wings to a large bowl and add the baking powder, garlic powder, cayenne, salt, and black pepper. Toss until the wings are lightly and evenly coated.
Step 2: Arrange the wings in a single layer on a wire rack set over a baking sheet. Bake for 30 to 35 minutes, or until the wings are cooked through and the skin is crisp.
Step 3: While the wings bake, make the Honey Gold BBQ sauce.
Add the sauce ingredients to a 1 quart sauce pan and stir to combine.
Step 4: Heat the sauce over medium high heat until it reaches a low boil. Reduce the heat to low and simmer for 3 minutes, stirring often.
Step 5: Transfer the cooked wings to a large mixing bowl. Add enough Honey Gold BBQ sauce to coat the wings, then toss gently with a spatula.
Step 6: Spread the sauced wings back onto the baking sheet. Return them to the oven for 5 to 10 minutes, just until the sauce is glossy and lightly caramelized. Brush with a little extra sauce before serving.
💡 Pro Tip - Outdoor Grill Method
To grill these wings, cook them over medium heat for 20 to 25 minutes, turning often, until cooked through and crisp. Brush with sauce near the end so the honey and sugar in the sauce do not scorch.
Serving Suggestions
Serve Honey Gold Wings hot from the oven with extra Honey Gold BBQ sauce on the side. They work well as a party appetizer, a wing night dinner, or part of a casual backyard barbecue spread.
Add ranch dip, blue cheese dressing, celery sticks, carrot sticks, and plenty of napkins. For a bigger spread, pair them with coleslaw, baked beans, blue cheese potato salad, or our bourbon BBQ sauce for a second dipping option.
Substitutions and Variations
Here are a few easy ways to adjust these Honey Gold Wings:
- Use bottled sauce: A bottled mustard based BBQ sauce works when you want a shortcut.
- Boneless version: Use boneless chicken tenders or chunks of boneless chicken thighs, then adjust the cooking time until the chicken reaches 165°F.
- Extra heat: Add more cayenne or a dash of hot sauce to the Honey Gold BBQ sauce.
- Sweeter sauce: Add a little more honey if you prefer a milder, sweeter golden BBQ sauce.
- Grilled wings: Grill the wings first, then brush on the sauce near the end so it thickens without burning.
Tips for Success
A few small details make a big difference with baked wings.
- Pat the wings dry: Dry skin helps the baking powder coating work better and gives the wings a better texture.
- Use baking powder: Baking powder helps crisp the skin, while baking soda can make the wings taste bitter or soapy.
- Use a wire rack: A rack lets hot air move around the wings so the bottoms do not steam against the pan.
- Sauce after baking: Add the Honey Gold BBQ sauce near the end because the sugars can darken too fast if they bake the whole time.
- Check the temperature: Chicken wings are done when the thickest part reaches 165°F on an instant read thermometer.
Storage Options
Store leftover wings separately from extra sauce when possible.
- Refrigerate: Cool the wings completely, then store them in an airtight container in the refrigerator for 3 to 4 days.
- Freeze: Freeze cooled wings in a freezer safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat wings in a 350°F to 375°F oven or air fryer until hot and the skin perks back up.
- Store extra sauce: Keep unused Honey Gold BBQ sauce in a covered jar in the refrigerator and use it within 1 week.
Related Recipes
- Honey Lemon Pepper Wings
- Soy Garlic Chicken Wings
- Carolina Gold BBQ Sauce
- 10 Must-Try Regional BBQ Sauces
Frequently Asked Questions
Honey Gold Wings are chicken wings coated in a sweet, tangy golden BBQ sauce. The sauce is usually mustard based, with honeyed sweetness and a little heat.
Honey Gold Wings are strongly associated with Memphis wing shops, though home versions vary. The common thread is a sweet, tangy golden sauce tossed with crisp chicken wings.
Honey Gold BBQ sauce is usually made with a mustard base, honey or another sweetener, vinegar, spices, and a little heat. Versions vary, but the flavor is usually sweet, tangy, golden, and mildly spicy.
Honey Gold Wings are usually mild to medium, depending on how much cayenne or hot sauce is used. For less heat, reduce the cayenne. For more heat, add a little extra.
Yes. Air fry seasoned wings in a single layer at 380°F to 400°F until cooked through and crisp, then toss with warm Honey Gold BBQ sauce. Work in batches if needed.
Yes. You can deep fry the wings until crisp and fully cooked, then toss them with warm Honey Gold BBQ sauce. The baked method in this post keeps the recipe easier for home cooking without needing a pot of oil.
Yes, but thaw them completely first and pat them very dry before seasoning. Extra surface moisture makes it harder for the wings to crisp in the oven.
Grilling and BBQ Recipes
Get The Recipe!
Honey Gold Chicken Wings
Equipment
- Large Rimmed Cookie sheet with cooling racks
- Basting Brush
Ingredients
Honey Gold Chicken Wings
- 1½ lb chicken wings cut into drumettes and flats
- 1 teaspoon garlic powder
- 1 tablespoon baking powder
- ½ teaspoon cayenne or paprika for milder wings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup mustard barbecue sauce store bought or homemade
Honey Gold BBQ Sauce
- 1 cup yellow mustard
- ¼ cup butter
- ½ tablespoon honey
- ¼ cup brown sugar
- ⅓ cup apple cider vinegar
- 2 tablespoon Worcestershire sauce
- 2 tablespoon ketchup
- 1 teaspoon garlic powder
- ½ teaspoon cayenne or hot sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the chicken wings: Preheat your oven to 425°F. Rinse and pat the chicken wings dry with paper towels. Rinse and pat the chicken wings dry.
- If using full wings, cut into drumettes and flats, discarding the tips (or save for chicken stock).
- Transfer the wings to a large bowl and add the baking powder, garlic powder, salt, and black pepper. Toss to coat.1½ lb chicken wings, 1 teaspoon garlic powder, 1 tablespoon baking powder, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cayenne
- Rinse and pat the chicken wings dry. If using full wings, cut into drumettes and flats, discarding the tips (or saving for chicken stock).
- Place the wings on a baking sheet lined with foil or a rack and bake for 30 to 35 minutes until crispy.
- Prepare the BBQ Sauce: While the wings are baking, make the honey gold BBQ sauce. Add the yellow mustard, honey, butter, brown sugar, apple cider vinegar, Worcestershire sauce, ketchup, garlic powder, salt, cayenne, and black pepper to a 1 quart sauce pan. Stir to combine.
- Heat over medium high until you reach a low boil, then reduce to low and simmer for 3 minutes.
- Toss the wings: Place the cooked wings in a large mixing bowl. Add the BBQ sauce and coat the chicken wings with a spatula so that they are evenly coated.1 cup mustard barbecue sauce
- Bake chicken wings for 30-35 minutes, or until cooked through and crispy.
- Spread the BBQ sauce coated wings out on the baking sheet again and return to the oven for 5 to 10 minutes to let the sauce caramelize.
- After removing from the oven, baste on more of the BBQ sauce and serve.
Honey Gold BBQ Sauce
- Add the yellow mustard, butter, honey, brown sugar, apple cider vinegar, Worcestershire sauce, ketchup, garlic powder, salt, cayenne, and black pepper to a 1 quart sauce pan. Stir to combine.½ teaspoon cayenne, 1 cup yellow mustard, ½ tablespoon honey, ¼ cup brown sugar, ⅓ cup apple cider vinegar, 2 tablespoon Worcestershire sauce, 2 tablespoon ketchup, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup butter
- Heat over medium high until you reach a low boil, then reduce to low and simmer for 3 minutes.
- Remove from heat and pour into a tub or mason jar until ready to use. Keep unused barbecue sauce refrigerated.
Notes
- Pat the wings dry: Dry skin helps the baking powder coating work better and gives the wings a better texture.
- Use baking powder: Baking powder helps crisp the skin, while baking soda can make the wings taste bitter or soapy.
- Use a wire rack: A rack lets hot air move around the wings so the bottoms do not steam against the pan.
- Sauce after baking: Add the Honey Gold BBQ sauce near the end because the sugars can darken too fast if they bake the whole time.
- Check the temperature: Chicken wings are done when the thickest part reaches 165°F on an instant read thermometer.
Nutrition
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