These Hot Honey Chicken Wings are everything you want in a game day snack—a little sweet, a bit spicy, and coated in a lick-your-fingers-worthy sticky glaze. Baked until golden and crispy, then tossed in a homemade hot honey sauce, they’re our go-to appetizer for any occasion.
London’s tips to make it a winner: A light coating of cornstarch helps the chicken wings crisp up beautifully in the oven. For an extra caramelized finish, pop them under the broiler for the last 3-5 minutes—but keep an eye on them to avoid burning!
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Even though I’m a proud Texas A&M alum, I couldn’t help but get excited watching UT make it to the semifinals of the College Football Playoff this year. (Yes, even Aggies can admit when the Longhorns are doing well!) But all that football watching had me craving one thing: chicken wings!
This January has been a whirlwind of testing new wing recipes. While classics like Baked Buffalo Wings and Lemon Pepper Wings will always have a place at the table, I’ve been branching out with some new favorites. And Justin’s absolute pick? These Hot Honey Chicken Wings!
You’d think baking wings in the oven might lose that crispy, golden skin, but trust me—it doesn’t. Thanks to a quick cornstarch coating, these wings crisp up like a dream. And then there’s that hot honey sauce… sweet, sticky, spicy, and downright delicious. Made with just a few pantry staples like honey, butter, and hot sauce, they’re sure to be a hit for your next game day spread!
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Chicken Wing Portions: Use a mix of wingettes and drumettes (or flats) that have already been prepared. You can also purchase whole wings and learn how to cut chicken wings. Just make sure they’re patted dry to help the seasoning stick and the skin crisp up in the oven.
- Paprika, Garlic Powder & Onion Powder: These spices form the base of the dry rub, adding smoky, savory, and aromatic flavors to the wings.
- Cornstarch: The secret to getting that perfectly crispy skin in the oven without frying.
- Honey: Creates the sticky, sweet glaze that balances the heat in the sauce. Use good-quality honey for the best flavor.
- Butter: Adds richness and helps the sauce coat the wings evenly.
- Frank’s RedHot Original Sauce: Stick with the original version of Frank’s for that classic tangy, spicy flavor. Avoid the “Buffalo” version, as it already contains butter flavoring and may alter the sauce’s consistency.
- Red Pepper Flakes: Adds an extra layer of heat and a visually appealing garnish. Adjust the amount based on your spice preference.
- Garlic: Freshly minced garlic infuses the sauce with bold, savory flavor.
How to Make Hot Honey Chicken Wings
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Season wings. Place the chicken wings in a large bowl. Mix together the paprika, garlic powder, onion powder, salt, black pepper, and cornstarch in a small bowl. Sprinkle the cornstarch seasoning on the chicken and toss to coat.
- Bake in the oven. Set the wings in a single layer on a baking sheet topped with a wire rack. Be sure they are skin-side up. Bake for 40 to 45 minutes in a 400°F oven, being sure to flip halfway through. The wings should be crispy.
- Make the hot honey. While the wings are in the oven, melt the butter in a small saucepan over medium heat. Stir in the honey, hot sauce, red pepper flakes, garlic, and salt. Whisk well to combine, then simmer for 5 minutes over medium-low. Remove from the heat and set aside.
- Sauce the wings. Add ¼ cup of the hot honey sauce to a bowl. Toss the wings in the sauce, then bake for another 5 to 10 minutes, until caramelized. For an extra crispy finish, broil for 3 to 5 minutes.
- Drizzle and serve. Add some extra sauce to the wings, then arrange them on a serving platter. Garnish with green onions, additional red pepper flakes, and toasted sesame seeds, if desired. Serve immediately with any remaining sauce.
FAQs
Yes, but make sure to fully thaw them and pat them dry before seasoning. This helps the cornstarch stick and ensures the wings crisp up properly in the oven.
Stick with Frank’s RedHot Original Sauce for the perfect balance of tangy and spicy flavor. Avoid the “Buffalo” version, as it already contains butter and may change the consistency of the sauce.
Pat the wings dry before seasoning, use a wire rack to allow air circulation while baking, and broil them for the last 3-5 minutes for an extra caramelized, crispy finish.
Absolutely! Preheat the air fryer to 375°F, cook the wings in a single layer for 16-18 minutes, flipping halfway through. Toss them in the hot honey sauce, then air fry for another 5 minutes to caramelize.
To make the wings spicier, add more red pepper flakes or an extra splash of hot sauce. For a milder version, reduce the red pepper flakes and use less hot sauce in the glaze.
Yes! You can season the wings and refrigerate them up to 12 hours in advance. Cook just before serving for the crispiest results.
What to serve with Hot Honey Chicken Wings
These Hot Honey Chicken Wings are a bold and flavorful appetizer but also pair perfectly with a variety of sides to make them a main dish. Here are a few favorites:
- Sweet Potato Fries or Baked Potato Wedges: Both options offer a crispy, hearty side that balances the sweet and spicy glaze.
- Creamy Coleslaw: Refreshing and crunchy, it’s the perfect way to cool down the heat from the wings.
- Roasted Broccoli: A healthy, slightly charred veggie side that adds a touch of savory goodness.
- Cornbread Muffins: Sweet and buttery, they’re a classic complement to spicy wings.
- Ranch Dressing: A cool, creamy dip that perfectly offsets the bold flavors of the hot honey glaze.
More Easy Baked Chicken Wings Recipes
Chicken wings are super versatile! Try any of these tasty flavors next.
Lemon Pepper Chicken Wings
55 mins
Baked Buffalo Chicken Wings
55 mins
Cilantro Lime Chicken Wings
1 hr 30 mins
Thai Chicken Wings
45 mins
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Hot Honey Chicken Wings
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Ingredients
For the Wings:
- 2 pounds chicken wing portions
- 1 ¼ teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
For the Hot Honey Sauce:
- ⅓ cup honey
- 2 tablespoons salted butter
- 2 tablespoons Frank’s RedHot Original Sauce
- ½ teaspoon red pepper flakes plus more for serving
- 1 garlic clove finely minced
- ¼ teaspoon salt
- Chopped green onions optional
- Toasted sesame seeds optional
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and place a wire rack on top.
- Add the chicken wings to a large bowl. In a small bowl whisk together the paprika, garlic powder, onion powder, salt, black pepper, and cornstarch. Sprinkle the seasonings over the wings and toss until evenly coated.2 pounds chicken wing portions, 1 ¼ teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 ½ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon cornstarch
- Place the wings skin-side up on the prepared wire rack. Flipping halfway through, bake for 40-45 minutes, or until the wings are crispy.
- While the wings bake, melt the butter in a small saucepan over medium heat. Stir in the honey, hot sauce, red pepper flakes, garlic, and salt. Whisk until well combined and simmer for 5 minutes over medium-low heat. Remove from heat and set aside.⅓ cup honey, 2 tablespoons salted butter, 2 tablespoons Frank’s RedHot Original Sauce, ½ teaspoon red pepper flakes, 1 garlic clove, ¼ teaspoon salt
- Toss the cooked wings in ¼ cup of the hot honey sauce. Return the wings to the oven for another 5-10 minutes, or until caramelized. For extra crispy wings, broil for 3-5 minutes more.
- Drizzle the wings with more sauce, then transfer to a serving platter. Garnish with green onions, additional red pepper flakes, and toasted sesame seeds, if desired. Serve immediately with any remaining sauce.Chopped green onions
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Notes
- Air Fryer Instructions: Preheat the air fryer to 375°F (or 380°F) for at least 3 minutes. Place the wings in a single layer in the air fryer basket. Cook for 16-18 minutes, flipping halfway through. Toss the wings in ¼ cup of the hot honey sauce, then return them to the air fryer skin-side up for another 5 minutes.
- For maximum crispiness: Pat the chicken wings completely dry with paper towels before seasoning and baking, bake on a wire rack, and broil for an extra 3-5 minutes at the end.
- Adjusting the Heat: To make the wings spicier, increase the red pepper flakes or add an extra splash of hot sauce. For a milder version, reduce the red pepper flakes and use less hot sauce in the glaze.
- Reserve Some Sauce: Save a little of the hot honey sauce for drizzling over the wings after baking or for dipping. This adds extra flavor and keeps them moist.
- Make Ahead Option: You can season the wings and refrigerate them up to 12 hours in advance. Bake them just before serving for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
