By Laura | Laura The Gastronaut
Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes
Yield: 6 servings [48 wings]
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These chicken wings covered in a spicy jalapeno honey barbeque are the best. Whether you're making them for the big game or just as a weekday meal, they are sure to become your new go-to wings.
• 48 chicken wings
• Kosher salt
• 1-2 jalapenos, roughly chopped
• 1 clove of garlic, roughly chopped
• 1/2 cup ketchup
• 1/3 cup honey
• 1/4 cup tomato paste
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 3 Tablespoons Worcheshire
• 1 Tablespoon lemon juice
• 1 Tablespoon brown sugar
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper
*Here I instruct how to cook the wings in the air fryer. For other methods (oven, deep fried, and Instant Pot), see the Notes section below the recipe.
➊ Lightly salt the chicken wings.
➋ Working in batches (I can fit about 10-12 wings comfortably in my air fryer), cook wings at 360°F for 12 minutes. After 12 minutes, flip the wings and continue cooking at 360°F for an additional 12 minutes.
➌ Meanwhile, in a blender, puree all barbeque ingredients together until smooth.
➍ Pour the sauce into a medium saucepan and bring to a boil. Once boiling, reduce heat to low and allow to simmer for 15-20 minutes until thickened. Set aside.
➎ Once wings have cooked for 12 minutes each side, cover them in the barbeque sauce until well covered.
➏ Put wings back into the air fryer and cook at 400°F for 5 more minutes. Check wings with a meat thermometer to ensure wings are cooked to an internal temperature of 165°F.
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Oven Method: To cook the wings in the oven, salt them and bake them on a baking sheet for 40 minutes at 450°F. Cover the wings with the barbeque sauce, and put back in oven for about 5 more minutes.
Instant Pot + Broiler Method: Salt the wings and pour about 3/4 cup of water into the bottom of your Instant Pot. Working in batches, place wings on a trivet and cook high pressure for 6 minutes. Let it naturally release for 10 minutes. Cover the wings with the barbeque sauce and broil in the oven for 5 minutes to crisp them.
Deep Fried: Salt the wings and place in fridge until ready to use. Heat 2 inches of oil into a Dutch oven until it reaches 375°F. Working in batches, fry the wings for 8-10 minutes or until they reach an internal temperature of 165°F. Once cooked, place on a paper towel-lined plate. Once cool enough to handle, cover the wings in the barbeque sauce.
Jalapenos: The amount of heat you want in this barbeque sauce is up to you. Use one, two, or even three jalapenos. Leave in the seeds or take them out. Completely up to you!
Air Fryer: You don't want to crowd the wings in the air fryer so that they all cook evenly. I can fit about 10-12 wings into my air fryer comfortably without any of the wings overlapping one another.
Leftovers: Any leftover BBQ sauce can be stored in the fridge in an air-tight container for up to a week.
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Find recipe at: https://laurathegastronaut.com/jalapeno-honey-barbeque-chicken-wings