Ingredients :

• Chicken wings — Get wings already separated (the flat and the drumette) if you can find them — they cook more evenly and are more convenient to eat. Otherwise, cut them yourself at the joint with good kitchen shears. Count on about 500 g per person if it’s the main course.
• Honey — A liquid wildflower or acacia honey works very well. Avoid creamy or crystallized honey: it doesn’t mix well with the BBQ sauce and creates lumps. If you like a more intense touch, thyme or eucalyptus honey really changes the result.
• BBQ Sauce — This sets the tone for the whole recipe. A Kansas City-style smoky BBQ brings something deep and roasted; a sweet molasses version stays on the mellow side. Use the one you already love — you know what you’ll get.
• Olive oil — Just a drizzle so the spices stick well to the raw skin and the surface starts to roast from the very first minutes. Sunflower or grapeseed oil also works.