I can’t get enough of these Hot Honey Wings—juicy, crispy wings bathed in a sweet-and-spicy honey glaze that’s simple but seriously addictive.
Why You’ll Love This Recipe
I love how effortless this is, with minimal ingredients and easy steps that deliver deep flavor. Whether I bake, air‑fry, or grill them, they come out perfectly crispy and juicy. Plus, I can adjust the heat from a gentle warmth to full-on spicy depending on my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken wings (drumettes and wingettes), fully thawed
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Salt
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Garlic powder
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Smoked paprika
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Baking powder (for crispiness)
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Honey
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Hot sauce (Frank’s or your favorite)
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Butter (optional, for richer sauce)
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Optional: cayenne or chili flakes to kick heat up
Directions
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Prep the wings.
I pat the wings completely dry, then toss them in a mix of salt, garlic powder, smoked paprika, and baking powder to help them crisp up. -
Cook the wings.
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Oven: Preheat to 400 °F. Lay wings spaced on a rack over a baking sheet. Bake for 15 minutes, flip, then bake for another 15 minutes until they reach 165 °F internal temperature.
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Air fryer: Preheat to 375–400 °F. Cook wings in a single layer for 18–25 minutes, shaking halfway through.
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Grill: Grill directly, turning often until the internal temperature reaches 165 °F and they’re nicely charred.
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Make the hot honey sauce.
In a saucepan, gently heat honey and hot sauce together. I add butter or a splash of apple-cider vinegar if I want more depth. Then I whisk until smooth. -
Coat the wings.
Toss the cooked wings in the sauce until well coated. For a tacky glaze, I like to put them back in the oven or air fryer for 2–3 more minutes.
Servings and timing
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Makes about 4–6 servings (roughly 2 lb of wings)
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Prep: 10–15 minutes
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Cook: 35–45 minutes (plus 2–3 minutes glazing)
Variations
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Garlic-hot honey glaze: Sauté minced garlic in butter before adding honey and hot sauce.
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Extra crispy: Add cornstarch or more baking powder to the dry rub.
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Richer flavor: Stir in a bit of apple-cider vinegar or lemon juice for brightness.
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Spicy piri-piri twist: Marinate in ghee, smoked paprika, garlic, oregano, honey, and piri-piri sauce, then bake and glaze with the same mix.
Storage/Reheating
I store leftover wings in an airtight container in the fridge—they stay good for up to 4 days. To reheat, I use the air fryer (360 °F for 4 minutes, then 400 °F for 3–5 minutes) or bake at 350 °F for about 15 minutes to maintain crispiness.
FAQs
Can I cook frozen wings directly?
I always thaw them first—patting them dry helps the seasoning stick and ensures they crisp properly.
Do I need baking powder?
Yes, it helps break down skin proteins and dry out the surface for really crispy wings.
What hot sauce is best?
I prefer Frank’s for its classic flavor, but any Louisiana-style or chili-infused honey works well.
How do I control the heat level?
I adjust the hot sauce amount and can add cayenne or chili flakes to the sauce or rub to ramp up the spice.
Can I prep wings ahead of time?
Absolutely! I bake them at a low temperature first, store them overnight, then grill or reheat before saucing for maximum ease and flavor.
Conclusion
I love serving these Hot Honey Wings—they’re effortless to make yet full of flavor, with a sweet, spicy, sticky glaze that’s always a hit. With options to bake, air-fry, or grill, and endless variations, they’re perfect for casual meals or entertaining. I can’t wait for you to enjoy them as much as I do!
Print
Hot Honey Wings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Appetizer
- Method: Baking, Air Frying, Grilling
- Cuisine: American
- Diet: Low Lactose
Description
Juicy, crispy chicken wings coated in a sweet-and-spicy hot honey glaze—easy to make and customizable for your preferred level of heat.
Ingredients
- 2 lb chicken wings (drumettes and wingettes), fully thawed
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp baking powder
- 1/2 cup honey
- 1/4 cup hot sauce (e.g., Frank’s)
- 1 tbsp butter (optional)
- Optional: cayenne pepper or chili flakes to taste
Instructions
- Preheat oven to 400°F or air fryer to 375–400°F. Pat the chicken wings completely dry.
- In a large bowl, toss wings with salt, garlic powder, smoked paprika, and baking powder.
- For oven: Arrange wings on a rack over a baking sheet and bake for 15 minutes. Flip and bake another 15 minutes, or until internal temperature reaches 165°F.
For air fryer: Place wings in a single layer and cook for 18–25 minutes, shaking halfway through.
For grill: Grill wings directly or after pre-baking, turning often until charred and cooked through. - In a saucepan over low heat, combine honey and hot sauce. Add butter and whisk until smooth. Add cayenne or chili flakes if desired.
- Toss the cooked wings in the hot honey sauce until well coated. For a tackier glaze, return them to oven or air fryer for 2–3 minutes.
Notes
- Use baking powder for crispier skin.
- Adjust hot sauce and spices to control heat level.
- For extra depth, add a splash of apple cider vinegar or lemon juice to the sauce.
- Store leftovers in the fridge for up to 4 days.
- Reheat wings in the air fryer or oven to retain crispiness.
Nutrition
- Serving Size: 1/6 recipe (about 5-6 wings)
- Calories: 310
- Sugar: 18g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 75mg
