Description

These Hot Honey Chicken Wings are the perfect combination of sweet and spicy, with a sticky glaze that will have everyone licking their fingers. Crispy on the outside, tender on the inside, and packed with flavor, they’re ideal for game day, parties, or any casual gathering.

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 (like 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:
1/4 cup chopped fresh parsley
1 tbsp 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 the wings with baking powder, salt, black pepper, garlic powder, and paprika until evenly coated.
Arrange the wings in a single layer on the wire rack. Bake for 45-50 minutes, flipping halfway through, until golden brown and crispy.
While the wings bake, prepare 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.
Once the wings are done, transfer them to a large bowl. Pour the hot honey glaze over the wings and toss until evenly coated.
Garnish with chopped parsley and sesame seeds before serving. Serve immediately with extra hot sauce and ranch or blue cheese dressing if desired.

Notes

For extra crispy wings, let them air-dry in the refrigerator for 1 hour before seasoning and baking. Adjust the amount of hot sauce and red pepper flakes to control the spice level. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven or air fryer to maintain crispiness.