What's not to love about crispy chicken wings tossed in a homemade hot honey sauce? These Hot Honey Chicken Wings are my go to at the moment whenever a chicken wing craving hits. Just perfect when you want something that brings a little Southern charm, a little spice and a whole lot of flavor.
If you’re new to cooking, this is one of those recipes that feels fancy but is completely doable. You don’t need a deep fryer or complicated ingredients; just an oven, a little patience, and a some quality ingredients to get started.
If you’ve ever wanted to make wings at home that taste restaurant-worthy but feel easy and fun, this recipe is your new go-to. They’re sticky, bold, and so tasty; perfect for weekends, gatherings, or an easy dinner for two.
Why You'll Love This Recipe
- Perfectly balanced flavor: The sweet honey and fiery red pepper flakes make every bite so tasty.
- Crispy without frying: These wings bake up beautifully golden and crisp in the oven.
- Beginner-friendly: Only a few pantry staples and simple techniques needed; no special equipment required for this recipe.
- Crowd-pleaser: Whether it’s game day, a backyard gathering, or a cozy dinner, these wings are always a hit.
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Equipment
- Baking sheet with wire rack: Elevates the wings for even crisping.
- Parchment paper or foil: Makes cleanup easy and prevents sticking.
- 2 Large and 1 small mixing bowls: For mixing seasonings, tossing wings in seasoning and then coating them in sauce.
- Tongs: Helpful for flipping and tossing without the mess.
- Small saucepan: To warm and infuse the hot honey sauce.
- Whisk or silicone spatula: For stirring and smoothing out the sauce as it thickens. The whisk helps emulsify the butter and honey into a silky, glossy glaze.
- Measuring cups and spoons: Accuracy matters here, especially for getting that sweet-to-spicy ratio just right in your rub and glaze.
- Paper Towels: Essential for drying your wings before seasoning.
Ingredients
CHICKEN WINGS INGREDIENTS
- Chicken Wings: Choose fresh or thawed wings that are split into flats and drumettes for even cooking. Drying them thoroughly before baking is key to that golden, crispy skin.
- Baking Powder: This might surprise new cooks, but a little baking powder helps the skin crisp beautifully. It raises the skin’s pH level, allowing it to blister and brown in the oven. Use aluminum-free baking powder to avoid a bitter aftertaste.
- Salt: Essential for bringing out the natural flavor of the chicken and balancing the sweetness of the honey. Fine salt sticks best to the wings for even seasoning.
- Black Pepper: Adds a mild heat and depth of flavor that complements the honey and spices without overpowering them.
- Garlic Powder: A must-have pantry spice! It adds savory flavor and balances the sweetness in both the rub and sauce.
- Smoked Paprika: Gives a hint of smokiness and beautiful reddish color. It enhances the flavor of oven-baked wings, making them taste like they came straight off the grill.
- Brown Sugar: The touch of sweetness in your dry rub. It caramelizes during baking, helping the wings get that sticky, golden crust.
- Chili Powder: A blend of mild peppers that adds warmth and flavor without too much heat, perfect for layering spice in the rub.
HOT HONEY SAUCE INGREDIENTS
- Honey: When heated, honey thickens into a glaze that clings perfectly to crispy wings. A good-quality local or clover honey gives the best flavor.
- Butter: Adds richness and helps the honey melt into a smooth, pourable sauce. It also gives that silky texture that makes every bite irresistible.
- Apple Cider Vinegar: Balances the sweetness of the honey with a little tang, creating that signature sweet-and-spicy contrast. It also adds a subtle brightness to the sauce.
- Hot Sauce: The heat! Use your favorite brand like Frank’s, Crystal, or Cholula are all great choices. It cuts through the sweetness and gives the wings their fiery personality.
- Red Pepper Flakes: Perfect if you like a bit of a kick.
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
- Step 2: Prepare the wings: Pat the chicken wings dry with paper towels. Place the wings in a large bowl and chill in the refrigerator uncovered for 30 minutes. This step is key to crispiness!
- Step 3: Season Chicken: In a small bowl, combine baking powder, brown sugar, smoked paprika, garlic powder, chili powder, salt and black pepper. Pour over the chicken wings and toss until evenly coated.
- Step 4: Bake: Arrange wings on the rack in a single layer. Avoid overcrowding the wings. Bake for 35–45 minutes, flipping after 20 minutes, until the skin is crispy and golden.
- Step 5: Cool: Allow the wings to cool for 5 minutes on the wire rack.
- Step 6: Make the hot honey sauce: In a small saucepan over low heat, melt the butter. Add honey, vinegar, hot sauce, red pepper flakes, and salt. Simmer 2-3 minutes until slightly thickened and glossy.
- Step 6: Coat the wings: Once baked, transfer the wings to a clean bowl and pour the warm hot honey sauce over them. Toss to coat evenly.
- Step 7: Serve: Garnish with fresh parsley or cilantro and a drizzle of extra hot honey if you like sticky-sweet wings.
Tips & Tricks For The Best Wings
- Start dry, like, really dry: Pat those wings with paper towels until they’re completely moisture-free. Moisture = steam = soggy skin. Refrigerate the wings uncovered for 30 minutes to an hour before baking. The fridge air dehydrates the surface and makes them extra crisp.
- Use a wire rack: The rack lets fat render and hot air circulate underneath, crisping every inch. Line the pan with foil for easy cleanup, and lightly spray the rack, so wings don’t stick.
- Use Baking Powder: Tossing wings with a little aluminum-free baking powder (about 1 tablespoon per 2 lbs) raises the pH of the skin, helping it blister and brown beautifully. Makes all the difference between golden crisp and chewy!
- Fresh Hot Honey Sauce: The best flavor comes from warming the honey gently with butter, hot sauce, and vinegar, not boiling it. This keeps the honey’s floral notes intact and makes it luxuriously sticky instead of hard or overly thin.
How To Serve
Hot Honey Chicken Wings are best served fresh from the oven, while the glaze is still warm and glossy. I like to pile them on a serving platter, drizzle a little extra hot honey on top, and sprinkle a pinch of flaky sea salt and chopped parsley or cilantro for that perfect finishing touch.
Hosting Tip: If you’re hosting, keep the wings on a warming tray or in the oven at 200°F until serving. They’ll stay crisp on the outside and tender inside.
What To Pair Wings With
These wings are great on their own, but even better with a few simple sides. Think buttery cornbread muffins, creamy mac and cheese, or a crisp honey-lime slaw to cool down the heat. Add a glass of sweet tea or a refreshing lemonade, and you’ve got yourself the perfect Southern-style spread.
- Cooling Sides: Buttermilk ranch dip or blue cheese dressing, crisp celery and carrot sticks.
- Southern Comfort Favorites: Creamy mac and cheese, seasoned potato wedges or sweet potato fries, hush puppies, fried okra.
Servings
This recipe makes around 2-4 servings, depending on portion size and appetite. About 2 pounds of wings (roughly 16–20 pieces) total.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place wings on a baking sheet and warm in a 375°F oven for 10–12 minutes to restore crispiness.
FAQ
Yes, just make sure they’re completely thawed and patted dry before seasoning. Any extra moisture will keep the skin from crisping properly.
Crispiness depends on dry wings, a wire rack, and high heat. If they’re soft, they may have been too wet when they went in the oven or were overcrowded on the pan (which traps steam). Bake them in a single layer with space between each wing.
It’s optional but highly recommended! Baking powder raises the skin’s pH and helps it blister and brown in the oven; giving you that perfect crispy finish without frying.
Yes! Air fry at 400°F for 20–25 minutes, shaking halfway through, until crisp and golden. Then toss them in the hot honey sauce just before serving.
They’re medium heat as written, a balance of sweet, tangy, and spicy. You can easily make them milder by reducing the red pepper flakes and hot sauce, or hotter by doubling it.
Additional Recipes
Ready to try another recipe? Make one of these next:
Hot Honey Baked Chicken Wings
Equipment
- Baking Sheet with Wire Rack
- Mixing Bowls
- Tongs
- Small Saucepan
- Whisk
- Measuring Cups and Spoons
- Paper Towels
Ingredients
For The Wings
- 2 lbs chicken wings split into flats and drumettes
- 1 tablespoon baking powder aluminum-free, for crispiness
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika adds depth and color
- Nonstick cooking spray or a small drizzle of oil
For The Dry Rub
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For The Hot Honey Sauce
- ⅓ cup honey
- 1 tablespoon butter
- 1 tablespoon apple cider vinegar
- 1 –2 teaspoon hot sauce such as Frank’s or Crystal
- ¼ teaspoon red pepper flakes optional, for extra heat
- Pinch of salt
Instructions
- Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels. Place the wings in a large bowl and chill in the refrigerator uncovered for 30 minutes. This step is key to crispiness!
- In a small bowl, combine baking powder, brown sugar, smoked paprika, garlic powder, chili powder, salt and black pepper. Pour over the chicken wings and toss until evenly coated.
- Arrange wings on the rack in a single layer. Avoid overcrowding the wings. Bake for 35–45 minutes, flipping after 20 minutes, until the skin is crispy and golden.
- Allow the wings to cool for 5 minutes on the wire rack.
- In a small saucepan over low heat, melt the butter. Add honey, vinegar, hot sauce, red pepper flakes, and salt. Simmer 2-3 minutes until slightly thickened and glossy.
- Once baked, transfer the wings to a clean bowl and pour the warm hot honey sauce over them. Toss to coat evenly.
- Garnish with fresh parsley or cilantro and a drizzle of extra hot honey if you like sticky-sweet wings.
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I hope this becomes one of your go-to wing recipes! If you try it, let me know in the comments or tag me on Instagram. I’d love to see how your wings turn out.
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