If you’ve ever dipped a crispy drumstick into that sweet, smoky, sticky magic KFC used to call their Honey BBQ, you know the flavor. It’s bold but smooth, smoky but not bitter, sweet without being cloying. A touch of tang sneaks in just after the sweetness and lingers on your tongue like a slow Southern drawl.
This Copycat KFC Original Honey BBQ Sauce brings that drive-thru magic back to your kitchen. It’s thick enough to glaze fried chicken right out of the pan, sweet enough to make wings sing, and smoky enough to leave no doubt you’ve nailed it.
No preservatives. No fillers. Just good, honest pantry ingredients slow-simmered into a glossy, deep amber glaze. You can keep it classic or twist it your way, with extra heat, a bourbon splash, or even a drop of molasses for that old-school BBQ soul.
Table of Contents
How to Make KFC Original Honey BBQ Sauce
Start by whisking together tomato paste, ketchup, dark brown sugar, honey, and a splash of light corn syrup. That’s your sweet, sticky base. Layer in white and apple cider vinegars for tang, Worcestershire sauce for umami, and a blend of onion, garlic, paprika, mustard, and cayenne for warm depth. The secret final note? A measured hit of hickory liquid smoke.
Simmer it slow, let it reduce until it hugs the spoon, then brush it hot over chicken. Or dunk your fries straight in, no judgment.
Nutrition Facts (Per 2 tbsp / 30g serving)
- Calories: 52
- Total Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 13.2 g
- Sugar: 11.5 g
- Protein: 0.3 g
Ingredients
Prep Time: 5 minutes
Cook Time: 15–20 minutes
Total Time: 25 minutes
Yield: About 2 cups (good for glazing 20–25 wings or brushing over a full fried chicken batch)
- 6 oz tomato paste (about 170 g)
- ½ cup ketchup (120 g)
- ½ cup dark brown sugar (110 g, packed)
- ¼ cup honey (90 g)
- 2 tablespoons light corn syrup or glucose syrup (35 g)
- ¼ cup distilled white vinegar (60 g)
- 1 tablespoon apple cider vinegar (15 g)
- ¼ cup water (60 g)
- 1 tablespoon Worcestershire sauce (8 g)
- ½ teaspoon liquid smoke (2–2.5 g)
- 1 tablespoon onion powder (3 g)
- 2 teaspoons garlic powder (2 g)
- 2 teaspoons sweet paprika (2 g)
- 1 teaspoon ground mustard (1.5 g)
- ½ teaspoon fine salt (3 g)
- ⅛ teaspoon ground celery seed (0.5 g)
- Pinch of cayenne pepper (optional)
Tools You’ll Need
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Silicone spatula or wooden spoon
- Jar or container for storing
- Pastry brush or spoon (for glazing)
Instructions
Step 1: Build the base
In a saucepan over medium heat, whisk together tomato paste, ketchup, brown sugar, honey, corn syrup, both vinegars, water, and Worcestershire sauce. Let it warm slowly while whisking until the sugar dissolves. (2–3 min)
Step 2: Add the seasoning
Whisk in onion powder, garlic powder, paprika, mustard, salt, celery seed, and cayenne. Stir until completely smooth and uniform. (1 min)
Step 3: Simmer into a glaze
Reduce heat to low. Let the sauce simmer gently, uncovered, for 12–15 minutes, stirring often. It should darken slightly and thicken into a rich, sticky consistency that coats the back of a spoon. (15 min)
Step 4: Finish with smoke
Remove from heat and stir in the liquid smoke. Start with ½ teaspoon, taste after it blooms. Add a few more drops if you want more boldness. Let cool 10–15 minutes before using. (1 min + rest)
Step 5: Store and serve
Pour into a clean jar or bottle. Store in the fridge for up to 2 weeks. Rewarm gently before using for best texture.
Tips
- Don’t skip the simmer: The thickness and cling come from slow reduction. If it’s too runny, simmer a few minutes longer.
- Always add liquid smoke off heat: This preserves the best smoky aroma and prevents bitterness.
- Want it darker and deeper? Add 1 teaspoon molasses for a nostalgic twist.
- Thin it out for dipping: Add 1–2 tablespoons of warm water and whisk smooth if you want more of a dippable consistency.
- For even more shine: A few drops of neutral oil or a dab of butter at the end gives it a glossier, lacquered look. Not essential, but a nice pro touch.
What to Serve With
Fried Chicken (of course)
Brush this sauce over freshly fried drumsticks, thighs, or tenders. It clings best when the chicken is hot from the oil, and the sugars caramelize slightly for that signature KFC finish.
Wings
Toss crispy baked or air-fried wings in the warm sauce, then hit them with a second coat just before serving. It’s sticky-finger heaven.
BBQ Chicken Sandwiches
Spread on toasted buns and layer with crispy chicken, pickles, and a little creamy slaw. The sweet tang against the salty crust is what fast food dreams are made of.
Chicken Nuggets or Popcorn Chicken
Warm up the sauce and serve it as a dipper. It’s kid-approved, crowd-friendly, and makes frozen nuggets taste ten times better.
Fries & Onion Rings
Sounds wild, but a dunk in honey BBQ is pure magic. That sweet and smoky hit brings something new to even your side dishes.
Grilled Corn or Veggies
Brush this sauce on grilled corn in the last minute of cooking. It caramelizes beautifully and adds an unexpected Southern BBQ twist.
Variations
Spicy Honey BBQ
Add ½ teaspoon extra cayenne, or a spoonful of chipotle in adobo. You’ll keep the smoky sweetness but with a slow-building heat.
Bourbon BBQ
Swap 2 tablespoons of water for 2 tablespoons of good bourbon. The alcohol cooks off but leaves behind deep vanilla-oak notes that take this sauce into grown-up territory.
Smokier Southern Style
Use ¾ teaspoon liquid smoke and swap half the paprika for smoked paprika. Great for pulled pork or brisket sandwiches.
No-Corn Syrup Version
Replace corn syrup with an extra tablespoon of honey and a splash of maple syrup. The texture may be a bit looser, but it’ll still cling nicely.
Molasses BBQ Throwback
Add 1 tablespoon mild molasses to darken the flavor and color. This brings back that old-fashioned, deep-south BBQ profile.
Ingredient Substitutes
Tomato Paste
Original: Tomato paste
Subs: Double the ketchup and reduce brown sugar slightly, or use canned crushed tomatoes (blend and simmer longer to reduce)
Ketchup
Original: Standard ketchup
Subs: Low-sugar ketchup for a lighter version, or homemade ketchup for more control
Dark Brown Sugar
Original: Packed dark brown sugar
Subs: Light brown sugar + ½ tsp molasses, or coconut sugar (flavor will shift)
Honey
Original: Liquid honey
Subs: Maple syrup (for a warmer flavor), agave syrup (for vegan)
Corn Syrup
Original: Light corn syrup
Subs: Glucose syrup, golden syrup, or omit and simmer a little longer for thickness
Vinegars
Original: Distilled white + apple cider
Subs: Rice vinegar (milder), lemon juice (for brightness), or use only white vinegar for a cleaner bite
Liquid Smoke
Original: Hickory liquid smoke
Subs: Mesquite or applewood versions, or smoked paprika if avoiding liquid smoke entirely
Spices
Original: Onion, garlic, paprika, mustard, celery, cayenne
Subs: Use your favorite BBQ rub blend in a pinch, or smoked paprika instead of regular for extra boldness
Ingredients
- 6 oz tomato paste (about 170 g)
- ½ cup ketchup (120 g)
- ½ cup dark brown sugar (110 g, packed)
- ¼ cup honey (90 g)
- 2 tablespoons light corn syrup or glucose syrup (35 g)
- ¼ cup distilled white vinegar (60 g)
- 1 tablespoon apple cider vinegar (15 g)
- ¼ cup water (60 g)
- 1 tablespoon Worcestershire sauce (8 g)
- ½ teaspoon liquid smoke (2–2.5 g)
- 1 tablespoon onion powder (3 g)
- 2 teaspoons garlic powder (2 g)
- 2 teaspoons sweet paprika (2 g)
- 1 teaspoon ground mustard (1.5 g)
- ½ teaspoon fine salt (3 g)
- ⅛ teaspoon ground celery seed (0.5 g)
- Pinch of cayenne pepper (optional)
Instructions
Step 1: Build the base
In a saucepan over medium heat, whisk together tomato paste, ketchup, brown sugar, honey, corn syrup, both vinegars, water, and Worcestershire sauce. Let it warm slowly while whisking until the sugar dissolves. (2–3 min)
Step 2: Add the seasoning
Whisk in onion powder, garlic powder, paprika, mustard, salt, celery seed, and cayenne. Stir until completely smooth and uniform. (1 min)
Step 3: Simmer into a glaze
Reduce heat to low. Let the sauce simmer gently, uncovered, for 12–15 minutes, stirring often. It should darken slightly and thicken into a rich, sticky consistency that coats the back of a spoon. (15 min)
Step 4: Finish with smoke
Remove from heat and stir in the liquid smoke. Start with ½ teaspoon—taste after it blooms. Add a few more drops if you want more boldness. Let cool 10–15 minutes before using. (1 min + rest)
Step 5: Store and serve
Pour into a clean jar or bottle. Store in the fridge for up to 2 weeks. Rewarm gently before using for best texture.
Notes
Calories: 52 Total Fat: 0.2 g Saturated Fat: 0 g Carbohydrates: 13.2 g Sugar: 11.5 g Protein: 0.3 g
