These Sticky BBQ Chicken Wings are irresistible — crispy, saucy, smoky, sweet, and full of flavor. Made with a simple homemade sauce, they’re perfect as an appetizer or a game-day crowd-pleaser.
These sticky BBQ wings are a great choice even for picky eaters because they pack so much flavor. A light coating of cornstarch mixed with flour ensures the skin crisps up when shallow-fried, while the homemade sauce delivers sticky, well-balanced sweetness and savory depth. The recipe is easy to tweak to match your preferred spice and smoke level.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Sticky Chicken Wings
- Recipe Serving Suggestions
- Expert Tips
- Additions & Variations
- Recipe FAQs
- More Chicken Recipes
- Sticky BBQ Chicken Wings Recipe
Why You’ll Love This Recipe
- Shallow fried — Uses less oil than deep frying while still getting crisp skin.
- Smoky — A smoky or spicy BBQ sauce adds complexity.
- Saucy — The homemade sauce keeps each bite flavorful and sticky.
- Sweet — Honey and brown sugar balance salty and smoky notes.
- Umami-rich — Soy sauce adds depth to the sauce.
- Garlicky — Fresh minced garlic gives the sauce a punch.
- Crispy — Cornstarch in the coating is the key to crispiness.
- Great for sharing — Easy to double or triple for parties.
Ingredients & Substitutions
- Sauce: Choose a smoky or spicy BBQ sauce to offset the sweetness from honey and brown sugar.
- Cornstarch: Adds crispness to the fried coating. If you don’t have cornstarch, add an extra 1/4 cup flour as a substitute.
- Kosher salt: Recipes are developed using Morton kosher salt. If using table salt, reduce the amount because it’s more concentrated.
The full ingredient list and exact amounts are on the recipe card below.
How to Make Sticky Chicken Wings
Quick Overview
- Make the sauce.
- Season and coat the wings.
- Shallow-fry the wings until golden and cooked through.
- Toss the hot wings in the warmed sauce and serve.
Step by Step Instructions
Tip: Measure sauce ingredients before heating the pan to prevent burning.
Step 1: In a medium saucepan combine 1 cup barbecue sauce, 1/4 cup honey, 1/4 cup brown sugar, 2 tablespoons soy sauce, 8–10 cloves minced garlic, and red chili flakes if using. Bring to a boil, stir for 2–3 minutes, then remove from heat.
Step 2: Prepare a wire rack over a baking sheet lined with paper towels. Pour about 1 inch of oil into a deep pan and heat to roughly 375°F (190°C) over medium heat.
Step 3: In a large bowl toss 2 pounds halved chicken wings with 3/4 cup all-purpose flour, 1/4 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon each smoked paprika, granulated garlic, onion powder, chili powder, and mustard powder, 1/4–1/2 teaspoon cayenne, and freshly ground black pepper.
Step 4: Fry 6–7 wings at a time, making sure they don’t touch. Fry for 3–4 minutes, flip, then fry another 3–4 minutes until golden and the internal temperature reaches at least 165°F (74°C).
Tip: Use a meat thermometer to confirm each wing reaches a safe internal temp.
Step 5: Transfer cooked wings to the prepared rack and repeat with remaining wings. Maintain oil temperature as needed.
Step 6: Reheat the sauce briefly if it has cooled so it’s easy to coat the wings. Toss the wings and sauce together in a large bowl until well coated. Serve hot.
Recipe Serving Suggestions
Garnish with chopped parsley, freshly grated Parmesan, or a drizzle of hot honey. These wings pair well with comforting sides for a casual meal — think mac and cheese, quesadillas, or potato skins.
Expert Tips
- Keep wings warm: Hold finished wings in a 200°F oven while frying the rest, but avoid leaving them too long or they may dry out.
- Check internal temp: Wings vary in size, so test each one and remove at 165°F.
- Warm sauce before tossing: Honey and brown sugar thicken as they cool; reheating makes coating easier.
- Double the sauce: If you like extra sauce, double the sauce ingredients before cooking.
Additions & Variations
- Baked option: For oven-baked wings, preheat to 375°F. Season wings and bake on a sheet for about 30 minutes, then place on a greased rack and bake another 15 minutes until internal temp reaches 165°F.
- Other sauces: Swap BBQ for garlic-parmesan or teriyaki for a different flavor profile.
- Vegetarian: Use meat-free chicken tenders or tofu cubes (tossed with cornstarch) and pan-fry or bake, then coat with the sauce.
Recipe FAQs
A dry rub, flour or cornstarch coating gives the sauce something to cling to. Add sauce after the wings are cooked and hot so it adheres better instead of sliding off as the wings release moisture while cooking.
Sticky wings are coated in a sweet-savory sauce. In this recipe the sauce is BBQ sauce combined with honey, brown sugar, soy sauce, and garlic.
Choose a flavor you enjoy; for balance in this recipe a smoky or spicy BBQ sauce works best to avoid an overly sweet result.
More Chicken Recipes
Chicken
Garlic Butter Chicken Thighs (Baked & Crispy)
Soup & Chili
Ground Chicken Chili with Beans
Asian
Easy Orange Chicken Recipe (No Deep Frying)
Side Dish
What To Serve with Chicken and Dumplings for Dinner (15 Best Sides)
If you try this recipe, please leave a star rating on the recipe card and/or a comment — feedback is appreciated.
Sticky BBQ Chicken Wings
Equipment
- Digital Infrared Thermometer
- Meat Thermometer
- Wire Rack
Ingredients
Sticky Sauce
- 1 cup barbecue sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 Tablespoons soy sauce
- 8–10 cloves garlic, minced
- Red chili flakes, optional
Chicken Wings
- 2 pounds chicken wings, halved at the joints (wingettes)
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon each smoked paprika, granulated garlic, onion powder, chili powder, and mustard powder
- 1/4–1/2 teaspoon cayenne pepper
- Freshly ground black pepper
Instructions
- Combine sauce ingredients in a medium saucepan: barbecue sauce, honey, brown sugar, soy sauce, minced garlic, and red chili flakes if using. Bring to a boil and cook 2–3 minutes, stirring. Remove from heat.
- Place a wire rack over a baking sheet lined with paper towels. Pour 1 inch of oil into a deep pan and heat to about 375°F (190°C).
- In a large bowl toss the wings with flour, cornstarch, salt, smoked paprika, granulated garlic, onion powder, chili powder, mustard powder, cayenne, and black pepper.
- Fry 6–7 wings at a time for 3–4 minutes per side until golden and the internal temperature reaches 165°F (74°C).
- Transfer cooked wings to the prepared rack and repeat with remaining wings, adjusting oil temperature as needed.
- Briefly reheat the sauce if it has cooled. Toss hot wings in the warm sauce until evenly coated. Serve immediately.
Notes
- Sauce: Use a smoky or spicy BBQ sauce to balance the sweetness.
- Cornstarch: Makes the wings crispier; replace with an extra 1/4 cup flour if necessary.
- Kosher Salt: Recipe uses Morton kosher salt; reduce amount if using table salt.
- Keep warm: Hold finished wings in a 200°F oven while frying the rest, but avoid drying them out.
- Temperature: Ensure each wing reaches 165°F before saucing.
- Warm the sauce: Reheat before tossing so the sauce coats evenly.
- Extra sauce: Double the sauce ingredients if you want more glaze.
Nutrition
Carbohydrates: 88 g |
Protein: 27 g |
Fat: 20 g |
Saturated Fat: 6 g |
Polyunsaturated Fat: 4 g |
Monounsaturated Fat: 8 g |
Trans Fat: 0.2 g |
Cholesterol: 94 mg |
Sodium: 2499 mg |
Fiber: 2 g |
Sugar: 55 g
Nutrition information is an estimate and should be used as a guideline only.