Hot Honey Chicken Wings: The Perfect Sweet & Spicy Game Day Snack
There’s something magical about the combination of sweet and spicy—especially when it’s slathered on crispy, golden chicken wings. These Hot Honey Chicken Wings are my go-to crowd-pleaser, whether I’m hosting game day, a casual get-together, or just craving something indulgent. The sticky glaze, with its fiery kick and honeyed warmth, clings to every bite, making them downright irresistible. Trust me, once you try these, you’ll never look at plain wings the same way again.
I first fell in love with hot honey at a tiny Brooklyn pizzeria, where they drizzled it over pepperoni slices. The flavor was so addictive, I knew I had to try it on wings. After a few (okay, many) kitchen experiments, I landed on this recipe—simple enough for a weeknight but special enough to impress guests. The secret? A quick bake for crispiness, then a toss in that luscious hot honey sauce. No deep fryer needed! Plus, they pair perfectly with cool ranch dip or crunchy celery sticks to balance the heat.
Why You’ll Love These Hot Honey Chicken Wings
These wings check all the boxes:
- Quick & easy: Ready in 30 minutes with minimal prep.
- Perfectly balanced: Sweet honey tames the heat of chili flakes.
- Crowd-friendly: Great for parties or solo snacking (no judgment!).
- Versatile: Swap the heat level or add garlic for extra depth.
How to Make Hot Honey Chicken Wings
Ingredients You’ll Need
- 2 lbs chicken wings, split at joints
- 1 tbsp baking powder (for extra crispiness!)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup honey
- 2 tbsp hot sauce (like Frank’s RedHot)
- 1 tbsp apple cider vinegar
- 1 tsp crushed red pepper flakes
Step-by-Step Instructions
- Prep the wings: Pat wings dry, then toss with baking powder, salt, and pepper. This ensures maximum crispiness—no soggy wings here!
- Bake: Arrange wings on a wire rack over a baking sheet. Bake at 425°F for 25–30 minutes, flipping halfway, until golden and crispy.
- Make the sauce: While wings bake, simmer honey, hot sauce, vinegar, and red pepper flakes in a saucepan for 3–4 minutes until slightly thickened.
- Toss & serve: Drizzle hot honey sauce over wings, toss gently, and garnish with sesame seeds or parsley. Serve immediately!
Pro Tips for the Best Wings
- For extra crispy skin, let wings air-dry in the fridge for 1 hour before baking.
- Adjust the heat by adding more or less red pepper flakes. Want it milder? Try this mild buffalo wing trick.
- Double the sauce if you love sticky wings—it’s also amazing on baked chicken tenders!
Frequently Asked Questions
Can I use an air fryer for hot honey wings? Absolutely! Cook at 400°F for 18–20 minutes, shaking the basket occasionally.
How do I store leftover hot honey chicken wings? Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
What’s a good substitute for honey? Maple syrup works in a pinch, but the flavor will be less caramelized.
Can I make these wings gluten-free? Yes! Just ensure your hot sauce and baking powder are gluten-free brands.
What sides pair well with hot honey wings? Try cooling sides like coleslaw, cucumber salad, or homemade ranch dressing.
How spicy are these wings? They’re medium-spicy—reduce red pepper flakes to ½ tsp for mild or add 1 tbsp sriracha for extra heat.
Whether you’re serving these Hot Honey Chicken Wings for game day, a family dinner, or just because, they’re guaranteed to disappear fast. The sweet-spicy glaze is the kind of flavor that keeps everyone reaching for more—and asking for the recipe. (Pro tip: Make extra sauce for dipping!) For more finger-licking ideas, check out my easy game day appetizers roundup. Now, who’s ready to dig in?
PrintHot Honey Chicken Wings
Description
These crispy Hot Honey Chicken Wings are the perfect combination of sweet and spicy, with a sticky glaze that will have everyone licking their fingers. Perfect for game day or any gathering!
Ingredients
For the Crust:
- For the wings:
- 2 lbs chicken wings, split into drumettes and flats
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- For the hot honey glaze:
- 1/2 cup honey
- 2 tbsp hot sauce (like Frank’s RedHot)
- 1 tbsp unsalted butter
- 1 tbsp apple cider vinegar
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp garlic powder
- For garnish:
- 1 tbsp chopped fresh parsley
- 1 tsp sesame seeds
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, black pepper, garlic powder, and paprika until evenly coated.
- Arrange wings in a single layer on the wire rack. Bake for 45-50 minutes, flipping halfway through, until golden brown and crispy.
- While wings bake, make the glaze: In a small saucepan over medium heat, combine honey, hot sauce, butter, apple cider vinegar, red pepper flakes, and garlic powder. Simmer for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat.
- When wings are done, transfer to a large bowl. Pour hot honey glaze over wings and toss until evenly coated.
- Garnish with chopped parsley and sesame seeds before serving.
Notes
For extra crispy wings, let them air-dry in the refrigerator for 1 hour before baking. Adjust hot sauce and red pepper flakes to control spice level. Serve with ranch or blue cheese dressing for dipping.
