Hot Honey Chicken Wings

Why I love this recipe (and you will too!)

• Quick and easy: With just 10 minutes of prep, you can have these wings on the table in no time.
• Perfect texture: Boiling the wings first ensures tender meat, while baking crisps them up beautifully.
• Sweet and spicy: The hot honey sauce strikes the perfect balance between heat and sweetness.
• Versatile: Like my Lemon Pepper Chicken Wings, and these fried Chicken Wings, these wings are perfect for game days, potlucks, holiday parties, or even a fun casual family dinner.

Ingredients notes and substitutions

• Chicken wings: Fresh or frozen, but if frozen, make sure they’re thawed and patted dry.
• Hot Honey: You can use purchased or make up a batch with my easy How to Make Hot Honey recipe.
• Hot Sauce: Use what you love. If you prefer a milder flavor, use a milder sauce or add an extra spicy hot sauce.
• Butter: Unsalted works best to control the saltiness of the sauce.
• Seasonings: Salt, pepper, garlic powder, paprika, and onion powder create a well-rounded, flavorful base.

Complete measurements are in the recipe card below.

Step-by-step directions to make Hot Honey Chicken Wings

1. Preheat the oven to 400°F.
2. Bring a large pot of water to boil over high heat. Add chicken wings to the boiling water and cook for 7 minutes.

3. Remove pot from heat and drain wings. With paper towels, pat dry wings as best you can. This step is crucial in getting the crispiest skins. Place dried wings in a mixing bowl and set aside.

4. In a small bowl add kosher salt, black pepper, garlic powder, paprika and onion powder. Mix seasoning until fully combined.
5. Sprinkle seasonings over chicken wings and toss to evenly coat wings.

6. Place a baking rack on top of a baking sheet. Lightly oil the baking rack with oil. Line seasoned chicken wings across the baking rack.

7. Bake, uncovered, for 10 minutes. Flip each wing over and bake for an additional 10 minutes, or until the internal temperature reaches 165 degrees.

8. Just before the wings are finished baking, prepare your sauce mixture. Add hot honey, hot sauce and butter to a small saucepan. Cook over low heat until warmed through and mix well.

10. Once chicken wings are cooked, switch the oven to broil. Allow chicken wings to broil for 2-3 minutes. Watch closely, you just want to crisp up the edges. Wings will be crispy and slightly browned.
11. Remove the wings from the oven and allow to cool for a few minutes. Once cooled, place wings in a large mixing bowl. Drizzle prepared sauce on top and toss to evenly coat.

Serving and menu suggestions

• Do what the wing restaurants do, and pair these wings with a creamy ranch or blue cheese dip, and maybe add a side of crunchy celery and carrot sticks.
• Or, you can turn it into a meal by serving them with my American Coleslaw and some Baked Mac and Cheese, Fried Onion Rings, Parmesan Smashed Potatoes, Air Fryer French Fries, or Loaded Twice Baked Potatoes.

Recipe variations

• To make your wings extra spicy, purchase extra Hot Honey, or add more crushed red pepper flakes to your homemade hot honey sauce.
• Mix a tablespoon of brown sugar into your hot honey sauce if you want more sweetness.
• Or, before serving, garnish with fresh chopped parsley or green onions for a pop of color and flavor.

How to store and reheat leftovers

• Hot honey chicken wings are best enjoyed right after cooking. Leftovers can be stored in an airtight container in the fridge for up to five days.
• Bake at 350°F for 10 minutes or until warmed through to reheat. I don’t recommend reheating in the microwave if you want your wings to crisp back up.

Recipe FAQs