Smoky Paprika Chicken Wings with Honey Glaze

Smoky Paprika Chicken Wings

These bone-in wings roast with smoked paprika until the skin browns, then get a thin ketchup-and-honey glaze for the final minutes in the oven. Adding the glaze late gives it a chance to cling and turn glossy without exposing the honey to the full roast. The finished wings have a deep red coating, darker edges, and a light scattering of parsley.

Servings: 4 appetizer servings. Prep: 15 minutes. Cook: 40–50 minutes, plus a 5-minute rest.

Ingredients for Smoky Paprika Chicken Wings

• 2 lb separated chicken wing flats and drumettes (about 900g)
• 1 tablespoon neutral oil, plus a little for the rack
• 2 teaspoons smoked paprika, divided
• 1 teaspoon Morton kosher salt
• 1 teaspoon garlic powder
• 1/4 cup ketchup (60g)
• 2 tablespoons honey (about 40g)
• 2 teaspoons apple cider vinegar
• 1 teaspoon finely chopped flat-leaf parsley

If using Diamond Crystal kosher salt instead of Morton, use about 1 1/2 teaspoons. Use smoked paprika rather than sweet paprika to keep the wings’ defining smoky flavor.

How to Make Smoky Paprika Chicken Wings

1. Prepare the oven and pan: Preheat the oven to 425°F (220°C) with a rack in the middle position. Set a lightly oiled, oven-safe wire rack inside a large rimmed baking sheet.
2. Season the wings: Pat the wings dry. Toss with the tablespoon of oil, 1 teaspoon smoked paprika, the salt, and garlic powder. Arrange in a single layer with space between pieces; use a second pan if needed so the wings brown instead of steam.
3. Roast until browned: Roast uncovered for about 35–42 minutes, turning the wings halfway through and rotating the pan if it browns unevenly. Start checking around 35 minutes, especially if the pieces are small. The skin should have noticeable color before you add the glaze.
4. Mix the glaze: While the wings roast, stir the ketchup, honey, vinegar, and remaining 1 teaspoon smoked paprika together in a clean bowl until smooth.
5. Glaze and finish: Coat the browned wings in a thin, even layer of glaze and return them to the rack. Roast for another 5–8 minutes, watching for blackened spots. The glaze should cling and look glossy rather than watery. Check the thickest pieces with an instant-read thermometer, placing the probe in the meat away from bone. The wings must reach at least 165°F (75°C); give larger pieces more time if needed.
6. Rest and serve: Let the wings stand for about 5 minutes. Pile them on a platter and scatter the parsley lightly over the top.

Why Add the Glaze at the End?

Honey can darken and scorch during a long roast, while early glazing can hide skin that has not browned. Roast the wings first, then use the short final roast to set the coating. If the glaze starts to blacken, check the wings promptly; glaze color alone does not tell you whether the chicken has reached 165°F.

Wing size and pan loading affect the timing. Check larger pieces individually, and rely on the thermometer rather than the clock. If you do not have an oven-safe wire rack, lightly oil the sheet pan and roast the wings directly on it; the areas touching the pan may brown less evenly.

Serving and a Spicy Option

Serve the wings warm, with any dipping sauce on the side. For a little heat, stir 1/8–1/4 teaspoon cayenne into the glaze. For other glazed wing flavors, try maple glazed chicken wings or sweet chili chicken wings.

Storing and Reheating

Refrigerate leftover wings promptly in an airtight container for up to 3–4 days. Reheat covered or loosely tented in a moderate oven until hot throughout, then uncover briefly if needed. Watch closely so the honey glaze does not burn; it may not look as glossy as it did when freshly cooked.

The glaze can be mixed ahead and refrigerated separately; stir it before use. Cooked wings can be frozen for up to 2–3 months for best quality, though the glaze may lose some shine after thawing and reheating.

Nutrition

Approximate per serving (1/4 of the recipe): 320 calories, 26g protein, 20g fat, and 13g carbohydrates. Approximate per 100g of edible cooked wings: 210 calories, 17g protein, 13g fat, and 9g carbohydrates. Estimates exclude bones and vary with wing size, rendered fat, and how much glaze remains on the wings.