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Hot Honey Chicken Wings

Savory Hot Honey Chicken Wings That Will Impress Your Guests

Delicious hot honey chicken wings are a perfect crowd-pleaser for any gathering, combining sweet and spicy flavors in a crispy bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Marination Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wings
  • 2 pounds Chicken Wings Use skin-on wings for extra crispiness.
  • 1 tablespoon Baking Powder Enhances crispiness.
  • 2 tablespoons Cornstarch Contributes to a crunchier texture.
  • 1 teaspoon Garlic Powder Adds flavor depth.
  • 1 teaspoon Ginger Powder Provides warmth and spice.
  • 1 teaspoon Onion Powder Boosts savory taste.
  • 1 teaspoon Salt Essential for seasoning.
  • 1/2 teaspoon White Pepper Adds mild heat.
  • 1/2 teaspoon Cayenne Pepper Delivers a punch of heat.
  • 1 teaspoon Smoked Paprika Introduces a subtle smokiness.
  • 2 tablespoons Olive Oil Helps crisp up the wings.
For the Hot Honey Sauce
  • 1/2 cup Unsalted Butter Base fat for the sauce.
  • 1/2 cup Honey Essential for the glaze.
  • 1/4 cup Sriracha Sauce For the heat.
  • 1/2 teaspoon Crushed Red Pepper Adds extra heat.
  • 1/4 teaspoon Sea Salt Balances sweetness.

Equipment

  • Oven
  • Baking Sheet
  • wire rack
  • Saucepan
  • Mixing bowl
  • Paper towels

Method
 

Step-by-Step Instructions for Hot Honey Chicken Wings
  1. Start by patting the chicken wings dry thoroughly with paper towels.
  2. In a large bowl, combine wings with baking powder, cornstarch, garlic powder, ginger powder, onion powder, salt, white pepper, cayenne pepper, and smoked paprika. Toss well and marinate for 20-30 minutes.
  3. Preheat your oven to 410°F (210°C). Drizzle the wings with olive oil and toss again to coat evenly.
  4. Line a baking sheet with aluminum foil and place a wire rack on top. Arrange wings in a single layer and bake for 25-30 minutes until golden brown and crispy, turning halfway through.
  5. While the wings are baking, melt unsalted butter in a saucepan over medium-low heat. Stir in honey, sriracha, crushed red pepper, and sea salt. Simmer for 2-3 minutes until thickened.
  6. In the last 5 minutes of baking, brush wings with the hot honey sauce. Switch to broil and cook for an additional 5 minutes, watching closely to prevent burning.
  7. Once cooked, toss wings in remaining hot honey sauce and serve immediately.

Nutrition

Serving: 4wingsCalories: 320kcalCarbohydrates: 10gProtein: 20gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 900mgPotassium: 300mgSugar: 6gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

Store leftover wings in an airtight container for up to 4 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. Reheat in an air fryer at 350°F (175°C) for about 10 minutes until crispy.

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