There’s something magical about the combination of sweet and spicy—especially when it’s drizzled over crispy, golden chicken wings. If you’ve ever found yourself torn between honey’s comforting sweetness and the fiery kick of hot sauce, these Hot Honey Chicken Wings are your dream come true. They’re sticky, crunchy, and packed with flavor, making them the ultimate crowd-pleaser for game day, potlucks, or even a cozy night in.
I’ll never forget the first time I made these wings for my husband. He took one bite, paused, and said, You’re never allowed to make any other kind of wings again. High praise from a man who usually defaults to classic buffalo! The secret? A simple glaze that balances heat and sweetness without overpowering the juicy, tender meat inside. Plus, they’re surprisingly easy to whip up—no deep fryer required. Whether you’re hosting friends or just treating yourself, these wings are guaranteed to disappear fast.
Why You’ll Love These Hot Honey Chicken Wings
If you need more convincing (though I doubt you will after the first bite), here’s why this recipe is a keeper:
- Perfectly balanced: The honey mellows out the heat, creating a flavor that’s bold but not overwhelming.
- Crispy without frying: Baking powder in the dry rub ensures ultra-crispy skin—no messy deep-frying needed.
- Quick to make: Just 10 minutes of prep, then let the oven do the work while you relax.
- Versatile: Serve them as an appetizer, main dish, or even alongside healthy mac and cheese for the ultimate comfort meal.
How to Make Hot Honey Chicken Wings
Ingredients You’ll Need
- 2 lbs chicken wings (split into drumettes and flats)
- 1 tbsp baking powder (not soda!)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ cup honey
- 2 tbsp hot sauce (like Frank’s RedHot)
- 1 tbsp apple cider vinegar
- 1 tbsp butter
Step-by-Step Instructions
- Prep the wings: Pat them dry with paper towels—this is key for crispiness! Toss with baking powder, salt, garlic powder, and smoked paprika.
- Bake: Arrange wings on a wire rack over a baking sheet. Bake at 425°F for 45–50 minutes, flipping halfway, until golden and crispy.
- Make the glaze: In a small saucepan, combine honey, hot sauce, vinegar, and butter. Simmer for 2–3 minutes until slightly thickened.
- Toss and serve: Drizzle the hot honey glaze over the wings or toss them gently to coat. Garnish with sesame seeds or chopped parsley if desired.
Tips for the Best Hot Honey Wings
Want to take these wings to the next level? Try these pro tips:
- For extra crispiness, let the wings sit uncovered in the fridge for 1 hour before baking.
- Love heat? Add a pinch of cayenne or a splash of Cholula hot sauce to the glaze.
- Short on time? Use an air fryer at 400°F for 20–25 minutes instead.
- Pair with a cooling dip like creamy avocado dip to balance the spice.
Hot Honey Chicken Wings FAQs
Can I make these wings ahead of time?
Yes! Bake the wings and store them (un-sauced) in the fridge for up to 2 days. Reheat in the oven at 375°F for 10 minutes, then add the glaze fresh.
What’s the best hot sauce for hot honey wings?
Frank’s RedHot or Texas Pete work well, but feel free to experiment with your favorite. For a smoky twist, try chipotle hot sauce.
Are these wings gluten-free?
Yes, as long as your hot sauce and baking powder are gluten-free (most are). Always check labels to be sure.
Can I use frozen wings?
Fresh is best, but if using frozen, thaw completely and pat them extra dry to avoid soggy skin.
How spicy are these wings?
The heat level is mild-medium. For less spice, reduce the hot sauce; for more, add a dash of cayenne or chili flakes.
What sides go well with hot honey wings?
Try cooling sides like coleslaw, cucumber salad, or cornbread to balance the heat.
There you have it—the ultimate Hot Honey Chicken Wings that’ll have everyone asking for the recipe. Whether you’re serving them up for game day, a summer BBQ, or just because, they’re guaranteed to be a hit. The sweet-sticky glaze, the crispy skin, the tender meat… it’s a trifecta of deliciousness that’s impossible to resist. So go ahead, make a double batch—trust me, you’ll want leftovers (but probably won’t get any). Happy cooking!
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