18 Spicy Barbecued Chicken Wing Recipes for Summer Grilling

Summer grilling just got hotter—literally! If you’re craving finger-licking, smoky, and spicy barbecue chicken wings that’ll have everyone reaching for seconds (and a cold drink), you’re in the right place. From sticky-sweet heat to fiery dry rubs, we’ve rounded up 18 sizzling recipes that turn humble wings into the star of your backyard bash. Fire up the grill—it’s time to spice things up!

Honey Garlic Barbecued Chicken Wings

These sticky-sweet wings pack a punch of garlicky goodness and caramelized barbecue flavor—perfect for game day or a backyard cookout.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1/4 cup honey
• 3 tbsp soy sauce
• 3 cloves garlic, minced
• 2 tbsp ketchup
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and lightly grease with olive oil.
2. In a small saucepan, whisk together 1/4 cup honey, 3 tbsp soy sauce, 3 cloves minced garlic, 2 tbsp ketchup, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Simmer over low heat for 3 minutes until slightly thickened.
3. Toss chicken wings in half the sauce, then arrange on the baking sheet. Bake for 25 minutes, flipping halfway.
4. Brush wings with remaining sauce and broil on high for 2–3 minutes until edges char slightly.

The magic here? Double-glazing the wings ensures every nook gets lacquered with that glossy, finger-licking sauce.

Tip: For extra crispiness, pat wings dry with paper towels before saucing.

Spicy Sriracha Barbecued Chicken Wings

These sticky, spicy-sweet wings are a guaranteed crowd-pleaser—perfect for game day or backyard cookouts.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/4 cup Sriracha sauce
• 1/4 cup barbecue sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp vegetable oil

Instructions:

1. Preheat oven to 400°F. Toss chicken wings with 1 tbsp vegetable oil and 1/4 tsp salt. Arrange on a parchment-lined baking sheet in a single layer.
2. Bake for 40 minutes, flipping halfway, until skin is crispy and golden.
3. Meanwhile, whisk together 1/4 cup Sriracha, 1/4 cup barbecue sauce, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp garlic powder, and 1/2 tsp smoked paprika in a saucepan. Simmer over low heat for 5 minutes until slightly thickened.
4. Toss baked wings in the sauce until fully coated. Return to the baking sheet and broil on high for 2-3 minutes until caramelized.

The magic here? The double-hit of heat—Sriracha’s punch upfront, then the slow smoky burn from the paprika. Serve with extra napkins!

Tip: For extra-crispy wings, pat them dry with paper towels before seasoning.

Smoky Maple Barbecued Chicken Wings

These sticky-sweet wings are a crowd-pleaser, with a kiss of smoke and just the right balance of tangy and sweet. Perfect for game day or your next backyard bash!

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1/4 cup pure maple syrup
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Toss chicken wings with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange in a single layer on a parchment-lined baking sheet.
2. Bake for 40 minutes, flipping halfway, until skin is crispy and golden.
3. Meanwhile, whisk together 1/4 cup maple syrup, 1/4 cup ketchup, 2 tbsp apple cider vinegar, and remaining 2 tsp smoked paprika in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
4. Toss baked wings in the sauce until fully glazed. Return to the baking sheet and broil on high for 2-3 minutes until caramelized.

The double-hit of smoked paprika (in the rub and the glaze) gives these wings an irresistible campfire aroma without needing a grill.

Tip: For extra-crispy skin, pat wings dry with paper towels before seasoning.

Tangy Lemon Pepper Barbecued Chicken Wings

Tangy Lemon Pepper Barbecued Chicken Wings

These zesty wings pack a punch with bright lemon, bold pepper, and smoky barbecue—perfect for game day or a backyard cookout.

Ingredients:

• 2 lbs chicken wings, split at joints
• 2 tbsp olive oil
• 1 tbsp lemon zest (from about 1 large lemon)
• 2 tbsp freshly squeezed lemon juice
• 2 tsp coarse black pepper
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 cup barbecue sauce (use a smoky or hickory-style)
• 1 tbsp honey

Instructions:

1. Preheat grill to medium-high (400°F) or oven to 425°F. Pat wings dry with paper towels.
2. Toss wings with 2 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 2 tsp black pepper, 1 tsp salt, and 1/2 tsp garlic powder until evenly coated.
3. Grill wings for 25–30 minutes, flipping halfway, until crispy and charred in spots. (For oven baking: Arrange on a wire rack over a sheet pan and bake for 35–40 minutes.)
4. Meanwhile, whisk together 1/2 cup barbecue sauce and 1 tbsp honey. Brush onto wings during the last 5 minutes of cooking.
5. Serve immediately with extra lemon wedges for squeezing.

The double hit of lemon—zest and juice—gives these wings a fresh tang that cuts through the rich barbecue glaze.

Tip: For extra-crispy skin, let wings air-dry uncovered in the fridge for 1 hour before seasoning.

Sweet and Sticky Barbecued Chicken Wings

These wings are the ultimate crowd-pleaser—glazed with a sticky-sweet sauce and caramelized to perfection in the oven.

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 1/2 cup ketchup
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Arrange chicken wings in a single layer on the rack. Bake for 40 minutes, flipping halfway, until skin is crispy.
3. Meanwhile, whisk together ketchup, honey, soy sauce, apple cider vinegar, brown sugar, garlic powder, smoked paprika, and black pepper in a small saucepan. Simmer over medium-low heat for 5 minutes, stirring often, until slightly thickened.
4. Toss baked wings in the sauce until fully coated. Return to the rack and bake for 10 more minutes until glaze is sticky and caramelized.

The double-bake method ensures crackly skin with sauce that clings without dripping—perfect for finger-licking gatherings.

Tip: For extra char, broil the wings for 1–2 minutes after saucing (watch closely!).

Korean Gochujang Barbecued Chicken Wings

These sticky, spicy-sweet wings are a crowd-pleaser with a bold Korean twist—perfect for game day or your next backyard BBQ.

Ingredients:

• 2 lbs chicken wings, split at joints (tips discarded)
• 1/4 cup gochujang (Korean red pepper paste)
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds (for garnish)
• 2 thinly sliced scallions (for garnish)

Instructions:

1. Prep wings: Pat chicken wings dry with paper towels and arrange on a parchment-lined baking sheet.
2. Make glaze: In a bowl, whisk together 1/4 cup gochujang, 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 3 cloves minced garlic, and 1 tsp ginger until smooth.
3. Coat & bake: Brush wings generously with half the glaze. Bake at 400°F for 25 minutes, flip, then brush with remaining glaze. Bake 15–20 more minutes until caramelized and internal temp reaches 165°F.
4. Garnish & serve: Sprinkle with 1 tbsp sesame seeds and sliced scallions. Serve immediately.

The magic here? Gochujang’s fermented depth balances the honey’s sweetness, creating a glossy, finger-licking glaze that clings to every nook of the wings.

Tip: For extra crispiness, broil the wings for 1–2 minutes at the end—just watch closely to avoid burning!

Classic BBQ Sauce Chicken Wings

These sticky, smoky wings are a game-day essential—easy to make but packed with that finger-licking BBQ goodness everyone craves.

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (store-bought or homemade)
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Toss chicken wings with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated. Arrange on the wire rack.
3. Bake for 40 minutes, flipping halfway, until skin is crispy and golden.
4. Meanwhile, whisk together 1 cup BBQ sauce, 1 tbsp honey, and 1 tbsp apple cider vinegar in a small saucepan. Simmer over low heat for 3 minutes, stirring occasionally.
5. Toss baked wings in the warm sauce until fully glazed. Serve immediately.

The double-hit of smoky paprika in the rub and tangy-sweet BBQ glaze creates layers of flavor that’ll have everyone reaching for seconds.

Tip: For extra crispiness, broil the sauced wings for 1–2 minutes before serving—just keep an eye on them!

Buffalo Style Barbecued Chicken Wings

These wings bring the best of both worlds—smoky barbecue and tangy Buffalo heat—for a crowd-pleasing game-day snack or weeknight treat.

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/2 cup Buffalo-style hot sauce
• 1/4 cup barbecue sauce
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Ranch or blue cheese dressing, for serving

Instructions:

1. Prep wings: Pat wings dry with paper towels. In a bowl, toss wings with 1 tbsp baking powder and 1 tsp kosher salt until evenly coated. Arrange on a wire rack set over a baking sheet, leaving space between each.
2. Bake: Bake at 400°F for 45–50 minutes, flipping halfway, until skin is crispy and golden brown.
3. Make sauce: While wings bake, whisk together 1/2 cup hot sauce, 1/4 cup barbecue sauce, 2 tbsp melted butter, 1 tbsp honey, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika in a saucepan over low heat until smooth (2–3 minutes).
4. Toss & serve: Transfer baked wings to a large bowl, pour sauce over, and toss to coat. Serve immediately with ranch or blue cheese dressing.

The baking powder trick ensures ultra-crispy wings without frying, while the sauce balances sweet, smoky, and spicy in every bite.

Tip: For extra char, broil sauced wings for 1–2 minutes after tossing—just watch closely to avoid burning!

Garlic Parmesan Barbecued Chicken Wings

These wings are the perfect balance of smoky, garlicky, and cheesy—ideal for game day or a cozy night in.

Ingredients:

• 2 lbs chicken wings, split at joints
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup barbecue sauce
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat grill to medium-high (about 400°F). Toss chicken wings with olive oil, salt, and black pepper.
2. Grill wings for 20–25 minutes, turning occasionally, until crispy and cooked through.
3. In a small saucepan, warm barbecue sauce and minced garlic over low heat for 2 minutes.
4. Toss grilled wings in the garlic barbecue sauce, then sprinkle with Parmesan and parsley while still hot.

The Parmesan melts into the sticky sauce, creating a savory crust that’s downright addictive.

Tip: For extra crispiness, pat the wings dry with paper towels before seasoning.

Spicy Mango Barbecued Chicken Wings

These sticky-sweet wings pack a punch with tropical mango and smoky heat—perfect for game day or backyard grilling.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 cup mango puree (fresh or frozen)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp vegetable oil

Instructions:

1. Prep wings: Pat chicken wings dry with paper towels and toss with 1 tbsp vegetable oil, 1/2 tsp salt, and 1 tsp smoked paprika.
2. Bake: Arrange wings on a parchment-lined baking sheet. Bake at 400°F for 40 minutes, flipping halfway, until crispy and golden.
3. Make glaze: While wings bake, simmer 1 cup mango puree, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp sriracha, and 1/2 tsp garlic powder in a saucepan over medium heat for 5 minutes, stirring until thickened.
4. Toss & serve: Brush wings with glaze and broil for 2 minutes until caramelized. Toss with remaining glaze and serve hot.

The magic here? The mango’s natural sweetness balances the sriracha’s kick, while a quick broil gives the glaze a glossy, lacquered finish.

Tip: For extra char, finish wings on a grill for 1–2 minutes per side instead of broiling.

Teriyaki Barbecued Chicken Wings

These sticky-sweet wings are a crowd-pleaser, with a glossy teriyaki glaze that caramelizes perfectly on the grill.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp toasted sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. In a saucepan, combine 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp brown sugar, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp ginger. Simmer over medium heat for 3 minutes.
2. Whisk together 1 tbsp cornstarch and 1 tbsp water, then stir into the sauce. Cook 1–2 minutes until thickened. Remove from heat and stir in 1 tbsp sesame oil.
3. Toss chicken wings with half the sauce. Grill over medium-high heat (400°F) for 20–25 minutes, flipping halfway, until charred and internal temperature reaches 165°F.
4. Toss grilled wings with remaining sauce. Garnish with sesame seeds and green onions.

The double glaze (before and after grilling) gives these wings an extra layer of flavor and that irresistible lacquered finish.

Tip: For crispier skin, pat wings dry with paper towels before saucing.

Cajun Spiced Barbecued Chicken Wings

These wings pack a smoky, spicy punch with a sticky-sweet barbecue finish—perfect for game day or backyard gatherings.

Ingredients:

• 2 lbs chicken wings, split at joints
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup barbecue sauce
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. In a large bowl, toss chicken wings with 2 tbsp olive oil until evenly coated.
3. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp thyme, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Sprinkle over wings and toss to coat.
4. Arrange wings on the wire rack. Bake for 40 minutes, flipping halfway, until crispy and internal temperature reaches 165°F.
5. Meanwhile, whisk 1/2 cup barbecue sauce and 1 tbsp honey in a bowl. Brush over wings during the last 5 minutes of baking.

The double-hit of Cajun spice and caramelized barbecue glaze creates a crave-worthy balance of heat and sweetness. Tip: For extra char, pop the wings under the broiler for 1–2 minutes after saucing (watch closely!).

Jalapeño Lime Barbecued Chicken Wings

These wings pack a punch with zesty lime and spicy jalapeño, balanced by smoky-sweet barbecue goodness—perfect for game day or backyard grilling.

Ingredients:

• 2 lbs chicken wings, split at joints
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 cup barbecue sauce
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 jalapeño, finely minced (seeds removed for milder heat)
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Prep wings: Toss chicken wings with 2 tbsp olive oil, 1 tsp salt, and 1 tsp garlic powder until evenly coated.
2. Bake: Arrange wings on a parchment-lined baking sheet. Bake at 400°F for 40 minutes, flipping halfway, until crispy and golden.
3. Make glaze: While wings bake, whisk together 1/2 cup barbecue sauce, 2 tbsp lime juice, 1 tbsp honey, and minced jalapeño in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
4. Glaze & finish: Brush wings generously with the glaze and broil for 2–3 minutes until caramelized. Garnish with chopped cilantro.

The magic here? The glaze’s sticky-sweet heat clings to every nook of the crispy wings, while fresh cilantro brightens each bite. Tip: For extra char, toss the glazed wings on a hot grill for 1–2 minutes instead of broiling.

Bourbon Glazed Barbecued Chicken Wings

These sticky-sweet wings pack a smoky bourbon punch—perfect for game day or your next backyard cookout.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/2 cup bourbon
• 1/3 cup ketchup
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Prep wings: Pat chicken wings dry with paper towels and arrange on a parchment-lined baking sheet.
2. Make glaze: In a saucepan over medium heat, whisk together 1/2 cup bourbon, 1/3 cup ketchup, 1/4 cup honey, 2 tbsp soy sauce, 2 tbsp apple cider vinegar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using). Simmer for 8–10 minutes until thickened like syrup.
3. Bake & glaze: Brush wings with half the glaze. Bake at 400°F for 20 minutes, flip, then brush with remaining glaze. Bake 15 more minutes until caramelized and internal temp reaches 165°F.

The magic here? The bourbon reduces into a glossy glaze that clings to every nook of the wings without tasting boozy. Tip: For extra crispiness, broil for 2–3 minutes at the end—just watch closely!

Sweet Chili Barbecued Chicken Wings

These sticky-sweet wings pack a punch of flavor with a glossy glaze that’s equal parts tangy and spicy—perfect for game day or a weeknight treat.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/4 cup sweet chili sauce
• 2 tbsp barbecue sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp vegetable oil

Instructions:

1. Preheat oven to 400°F. Toss chicken wings with 1 tbsp vegetable oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt until evenly coated. Arrange in a single layer on a parchment-lined baking sheet.
2. Bake for 40 minutes, flipping halfway, until skin is crispy and golden.
3. Meanwhile, whisk together 1/4 cup sweet chili sauce, 2 tbsp barbecue sauce, 1 tbsp soy sauce, and 1 tbsp honey in a small saucepan. Simmer over low heat for 3 minutes until slightly thickened.
4. Toss baked wings in the glaze until fully coated. Return to the baking sheet and broil for 2–3 minutes until caramelized.

The magic here? The double-hit of heat—first from the oven, then the broiler—gives the wings an irresistible crackle while keeping the meat juicy.

Tip: For extra crispiness, pat wings dry with paper towels before seasoning.

Mustard and Brown Sugar Barbecued Chicken Wings

These sticky-sweet wings pack a tangy punch, thanks to a bold mustard and brown sugar glaze that caramelizes beautifully in the oven.

Ingredients:

• 2 lbs chicken wings, split at joints (tips discarded)
• 1/4 cup Dijon mustard
• 1/4 cup packed light brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Line a rimmed baking sheet with foil and fit with a wire rack.
2. Pat chicken wings dry with paper towels. Arrange in a single layer on the rack.
3. In a bowl, whisk together 1/4 cup Dijon mustard, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until smooth.
4. Brush wings generously with half the glaze. Bake for 25 minutes, flip, then brush with remaining glaze. Bake 15–20 more minutes until deeply caramelized and internal temperature reaches 165°F.

The magic here? The vinegar cuts through the richness while the sugar creates a lacquered, finger-licking crust—no grill required.

Tip: For extra crispiness, broil wings for 1–2 minutes at the end, watching closely to prevent burning.

Pineapple Habanero Barbecued Chicken Wings

These sweet-and-spicy wings pack a tropical punch with juicy pineapple and fiery habanero—perfect for game day or backyard grilling.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 cup pineapple juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1 habanero pepper, seeded and minced (keep seeds for extra heat)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a saucepan, combine 1 cup pineapple juice, 1/4 cup honey, 2 tbsp soy sauce, 2 tbsp apple cider vinegar, 1 minced habanero, and 2 minced garlic cloves. Simmer over medium heat for 15 minutes until slightly thickened.
2. Toss wings with 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Brush with 1 tbsp olive oil.
3. Grill wings over medium-high heat for 20–25 minutes, flipping occasionally, until charred and internal temp reaches 165°F. Alternatively, bake at 400°F on a wire rack for 40 minutes.
4. Toss hot wings in the pineapple-habanero glaze and serve immediately.

The sticky glaze caramelizes on the wings, balancing tropical sweetness with a slow-building heat that’ll have everyone reaching for more.

Tip: For extra crispy skin, pat wings dry with paper towels before seasoning and refrigerate uncovered for 1 hour.

Smoked Paprika Barbecued Chicken Wings

These Smoked Paprika Barbecued Chicken Wings are sticky, smoky, and packed with bold flavor—perfect for game day or your next backyard cookout.

• 2 lbs chicken wings, split at joints, tips removed
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup barbecue sauce
• 1 tbsp honey

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. In a large bowl, toss chicken wings with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Arrange wings in a single layer on the wire rack. Bake for 40 minutes, flipping halfway, until skin is crispy and internal temperature reaches 165°F.
4. Meanwhile, whisk together 1/2 cup barbecue sauce and 1 tbsp honey in a small saucepan. Heat over low for 3 minutes, stirring, until glossy.
5. Toss baked wings in the sauce until fully coated. Return to the rack and broil for 2–3 minutes until caramelized.

The double-hit of smoky paprika and sweet-tangy barbecue glaze gives these wings an irresistible depth—no grill required!

Tip: For extra crispiness, pat wings dry with paper towels before seasoning.

Conclusion

With 18 sizzling recipes to choose from, your summer grilling just got a whole lot tastier! Whether you like them smoky, sweet, or fiery hot, there’s a perfect wing here for every barbecue lover. Fire up the grill, pick your favorites, and let us know which ones you tried—we’d love to hear your thoughts! Don’t forget to share the spice love on Pinterest. Happy grilling!