Hot Honey Chicken Wings Recipe

Hot honey chicken wings on a plate with a cup of hot honey and a wooden honey dipper.

5 from 1 vote

Hot Honey Chicken Wings are crispy, oven-baked, and coated in a sweet and spicy hot honey sauce. Perfect for game day, holiday parties, or whenever you’re craving finger-licking flavor!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Dish, Snack

Cuisine: American

Servings: wings

Calories: 77kcal

Author: Sharon Rigsby

Ingredients

2 pounds chicken wings
1 tablespoon kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder

Sauce:

⅓ cup hot honey, purchased or homemade hot honey
1 tablespoon hot sauce
4 tablespoons unsalted butter

Instructions

Preheat the oven to 400°F.
Bring a large pot of water to boil over high heat. Add chicken wings to boiling water and cook for 7 minutes.
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.
In a small bowl add kosher salt, black pepper, garlic powder, paprika and onion powder. Mix seasoning until fully combined.
Sprinkle seasonings over chicken wings and toss to evenly coat wings.
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.
Bake, uncovered, for 10 minutes. Flip each wing over and bake for an additional 10 more minutes, or until the internal temperature reaches 165 degrees.
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.
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.
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.
Serve chicken wings warm, alongside your favorite dips and sliced veggies.

Notes

Dry wings = crispy skin: Patting the wings dry after boiling is key to getting that irresistible crunch.

Don’t skip the flip: Flipping the wings halfway ensures even cooking.

Watch the broil: Keep an eye on the wings while broiling to avoid burning.

Nutrition