Description
Crispy baked chicken wings coated in a sweet and spicy hot honey glaze, perfect for game day or any gathering. These wings are sticky, flavorful, and have just the right amount of heat.
Ingredients
Scale
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 (such as Frank’s RedHot)
- 2 tbsp unsalted butter
- 1 tbsp apple cider vinegar
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp salt
- For garnish:
- 1 tbsp chopped fresh parsley
- 1 tsp sesame seeds
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- 2. Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with baking powder, salt, black pepper, garlic powder, and paprika until evenly coated.
- 3. Arrange the wings in a single layer on the wire rack. Bake for 45-50 minutes, flipping halfway through, until golden brown and crispy.
- 4. While the wings bake, make the hot honey glaze: In a small saucepan over medium heat, combine honey, hot sauce, butter, apple cider vinegar, red pepper flakes, and salt. Simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
- 5. Once wings are done, transfer them to a large bowl. Pour the hot honey glaze over the wings and toss until fully coated.
- 6. Garnish with chopped parsley and sesame seeds. Serve immediately.
Notes
For extra crispy wings, let them sit uncovered in the refrigerator for 1 hour before baking. Adjust the amount of hot sauce and red pepper flakes to control the spice level. Leftovers can be stored in an airtight container for up to 3 days.