Pour ¾ cup of the barbecue sauce and ¼ cup of the honey in a large plastic food storage bag and mix.

Add the chicken wings, close the bag, and toss several times to coat the wings with the sauce.

Let sit in the refrigerator for at least 30 minutes or up to 24 hours.

Preheat the oven to 450ºF. Spray 2 baking sheets with cooking spray.

Grind the crackers in a food processor or blender to form fine crumbs.

Pour onto a dinner plate.

Remove a chicken wing from the marinade, roll it in the cracker crumbs to coat, and place it on prepared baking sheet.

Repeat with the remaining chicken wings.

Discard the marinade.

Spray the tops of the wings lightly with cooking spray.

Bake for 25-30 minutes or until browned and cooked through (registering 165ºF on an instant read thermometer inserted into the thickest part of the wing).

Combine the remaining ¼ cup barbecue sauce with the remaining ¼ cup honey and serve with the wings for dipping.