Hot Honey Chicken Wings

5 from 2 votes

No need to head out to the wing joint when restaurant-quality wings are easily made at home! These Hot Honey Chicken Wings hit all the right notes: crispy on the outside, juicy inside, and finished with a glossy glaze that’s sweet, spicy, and downright delicious!

Prep Time10

Cook Time40

Total Time50

Course: Appetizers and Snacks, Chicken and Turkey

Cuisine: American

Diet: Gluten Free, Kosher, Low Fat, Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Wings

Cooking spray
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper optional
2 pounds chicken wings, drumettes, or wingettes
Chopped fresh parsley for garnish (optional)

Sauce

1/2 cup honey or hot honey
1/3 cup hot sauce preferably Frank's Red Hot
2 tablespoons butter
1 tablespoon cider vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Crushed red pepper flakes optional for more heat and for garnish

Instructions

Wings

Preheat oven to 425 degrees. Line a large, rimmed baking sheet with aluminum foil. Place an oven-safe rack (cooling rack) over the foil and spray with cooking spray.
Combine the baking powder, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper (if using) together in a small bowl.
Pat the wings completely dry with paper towels, then place them in a large mixing bowl.
Sprinkle the mixture over the wings and toss to coat evenly.
Arrange the chicken wings/drumettes on the rack, spacing them evenly so they don't touch.
Bake for 40-45 minutes, flipping halfway through, until evenly browned and they all reach and internal temperature of 165 degrees.

Sauce

Meanwhile (when the wings have about 15 minutes left), combine the honey, hot sauce, butter, cider vinegar, paprika, and garlic powder in a small saucepan. Bring to a simmer and cook for 6-8 minutes or until the sauce lightly coats the back of a spoon. Let it stand 5 minutes to thicken more. Taste and adjust the sweet-hot-vinegar ratio as desired.
Transfer the wings to a large, clean bowl and gently toss with the sauce.
Transfer to a platter and serve. Garnish with chopped parsley and red pepper flakes if desired.
OPTIONAL: After coating with the sauce, place the wings under the broiler for 1-2 minutes.

Notes

AIR FRYER INSTRUCTIONS:

Spray the air fryer basket with cooking spray.
Preheat the air fryer to 375 degrees.
Cook for 15-18 minutes.
Flip the wings and increase the heat to 400 degrees.
Cook for another 5-6 minutes or until the skin is crispy and fully cooked through to 165 degrees
Cook the wings in batches if necessary.
Keep in mind, air fryers can vary in performance, just like microwaves.
Keep warm in a 175-degree oven unless making ahead of time.

TIPS:

Use baking powder, not baking soda. Baking powder helps the skin crisp and brown beautifully without frying; baking soda is too strong and can leave an off taste.
Dry the wings thoroughly. Pat them dry before seasoning, and for extra-crispy skin, let them sit uncovered in the fridge for a few hours or overnight.
Adjust the heat to taste. Control the spice with the amount of hot sauce, cayenne, or chili flakes—start mild and add more as needed.
Cook on a rack. Elevating the wings allows air to circulate underneath, helping them crisp evenly with minimal flipping.

MAKE AHEAD:

Bake the wings as directed. Make the glaze. Cool and refrigerate separately.
Reheat the wings at 350 degrees for 12 to 15 minutes or until heated through to 165 degrees. Reheat the sauce.
Toss the wings with the sauce and serve.

Nutrition