There’s nothing complicated here, and that’s what I love most about this dish. You don’t need any fancy equipment or rare ingredients—just your favorite wings, a few basic spices, and a bit of patience while they crisp up in the oven. The real magic happens when you toss those golden wings in the hot honey sauce: it’s that perfect balance of sweetness and heat that makes everyone’s eyes light up. Even my husband, who claims he “doesn’t love spicy food,” can’t resist sneaking a few extra when he thinks no one’s watching!
This Hot Honey Chicken Wings recipe has quickly turned into our go-to for casual game nights, birthday parties, or just because we’re craving something bold and delicious. The blend of garlic, smoked paprika, and ginger gives the chicken a savory depth, while the baking powder trick guarantees that seriously crispy skin (trust me—don’t skip that step). And when you pour that buttery hot honey glaze over everything? Utter perfection.
If you’re looking for a crowd-pleasing appetizer or want to spice up your usual dinner routine, these wings are a fantastic choice. They’re easy enough for a beginner but impressive enough to make you look like a kitchen pro. So gather up your ingredients, preheat the oven, and give these Hot Honey Chicken Wings a try—I promise, they’ll bring a little extra joy (and maybe a few sticky fingers) to your table. Let’s get cooking!
How to Make Hot Honey Chicken Wings
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Ingredients
- 1 kg (2.2 lbs) chicken wings, patted dry
- 2 tbsp sunflower oil (or any neutral oil)
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp ginger powder
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp marjoram
- ½ tsp salt
- 2 tsp aluminum-free baking powder
- 50 g (¼ cup) unsalted butter
- 80 g (⅓ cup) honey
- 60 g (¼ cup) hot sauce
Directions
- Start by separating each chicken wing at the joint so you have the drums and flats. Give them a quick rinse in a mix of lemon juice and vinegar, then pat the wings dry with paper towels to remove excess moisture.
- Sprinkle the salt over your wings. In a bowl, combine the onion powder, garlic powder, ginger powder, smoked paprika, black pepper, and marjoram. Stir until everything’s well mixed.
- Drizzle the oil over the chicken wings, then toss them with the spice mixture until each piece is evenly coated.
- Cover the seasoned wings and let them marinate in the fridge for at least an hour—this helps all those flavors soak in.
- Once marinated, bring the wings out and dust them with the baking powder. Toss again, making sure each wing gets a light coating. This helps the skin get extra crispy in the oven.
- Set your oven to 200°C (390°F) and move the rack to the center position.
- Line a rimmed baking tray with foil and place a wire rack on top. Arrange the wings on the rack in a single layer, leaving a little space between each one.
- Bake for 20 minutes, then flip the wings and bake for another 20 minutes. The wings should be golden and crisp when done. Check to make sure they’ve reached at least 73°C (165°F) inside.
- While the wings finish cooking, melt the butter in a saucepan over medium heat. Lower the heat and stir in the honey and hot sauce. Let the mixture simmer for 5 minutes until slightly thickened.
- Once the wings are done, toss them in the hot honey sauce until every piece is well coated. Serve them up while they’re still warm and sticky!
Ingredient Tweaks for Your Pantry
If you find yourself missing an ingredient or want to experiment, you’ve got options. For the oil, any neutral variety like canola or vegetable oil works fine. Marjoram can be replaced with dried oregano or thyme in a pinch. If you don’t have smoked paprika, regular paprika plus a pinch of cayenne adds both color and a bit of heat. For hot sauce, use your favorite—Frank’s, Sriracha, or even a tangy barbecue sauce will do. Dairy-free butter or margarine can be swapped in if needed.
Best Ways to Store Leftover Hot Honey Chicken Wings
Let any leftover wings cool to room temperature before packing them in an airtight container. Store them in the fridge for up to three days. When you’re ready to eat, reheat the wings in a 180°C (350°F) oven for about 10 minutes to help them crisp up again. If you want to freeze them, lay the wings out on a tray to freeze individually, then transfer to a freezer bag. They’ll keep for up to two months—just thaw and reheat when you’re craving a quick snack!
Perfect Pairings for Hot Honey Chicken Wings
Serve these wings with fresh celery sticks, carrot batons, and a creamy ranch or blue cheese dip to balance the heat. For a heartier meal, pair with crispy fries, sweet potato wedges, or a light coleslaw. To drink, chilled lemonade, iced tea, or a crisp lager make great companions. These wings also make a standout addition to any game day spread or potluck table.
Pro Tips for the Perfect Hot Honey Chicken Wings
To get that signature crispy skin, make sure your wings are thoroughly dry before seasoning—moisture is the enemy of crunch! Don’t skip the baking powder; it’s the secret to extra crunchiness in the oven. For a milder sauce, reduce the hot sauce a bit or mix in more honey. If you’re cooking for a crowd, double the batch and keep the cooked wings warm in a low oven while you finish the rest. Always toss the wings in sauce just before serving for the best texture.
Adding a Seasonal Spin to Hot Honey Chicken Wings
In summer, serve these wings with grilled corn and fresh tomato salad for a bright, sunny meal. For fall, try tossing the wings with a touch of maple syrup instead of honey and serve alongside roasted root veggies. In winter, a side of creamy mashed potatoes or mac and cheese makes the wings extra comforting. During spring, add chopped fresh herbs like parsley or cilantro as a garnish for a fresh pop of flavor.
FAQs:
Can I make Hot Honey Chicken Wings ahead of time?
Yes, you can prep the wings in advance by marinating and seasoning them, then storing them in the fridge overnight. On serving day, just bake, make the sauce, and toss before eating. If you want to reheat already cooked wings, do so in a hot oven (not the microwave) to keep them crispy and delicious.
What’s the best hot sauce to use for this recipe?
The choice of hot sauce really depends on your personal taste and heat preference. Frank’s RedHot, Sriracha, or even a smoky chipotle sauce work wonderfully. If you like things milder, opt for a sweet chili sauce or mix your preferred hot sauce with a little extra honey to tone down the heat.
Can I grill these wings instead of baking them?
Absolutely! Grilling is a fantastic way to add even more smoky flavor. Prepare and season the wings as directed, then grill over medium heat, turning often, until they’re cooked through and crispy on the outside. Once done, toss the wings in the hot honey sauce and serve immediately for best results.
Are Hot Honey Chicken Wings gluten-free?
As written, these wings use only spices, baking powder, and naturally gluten-free ingredients, so they are gluten-free. Always check your hot sauce and baking powder labels to be sure they don’t contain added gluten or wheat-based additives, especially if cooking for someone with sensitivities.
Can I use chicken drumettes or boneless wings instead?
Yes, you can substitute drumettes or even boneless chicken pieces for the wings. Just adjust the cooking time as boneless pieces may cook faster. Ensure each piece reaches the safe internal temperature of 73°C (165°F) before saucing and serving.
How do I keep the wings crispy after tossing them in the sauce?
To maintain crispiness, let the wings cool for just a minute right out of the oven before tossing in a light layer of hot honey sauce. Serve immediately. If you have leftover sauced wings, reheat them in a hot oven to help restore some crispness, as microwaving can make them soggy.
Hot Honey Chicken Wings
Equipment
- Oven
- baking tray
- Wire Rack
- saucepan
Ingredients
Chicken Wings:
- 1 kg (2.2 lbs) chicken wings patted dry
- 2 tbsp sunflower oil (or any neutral oil)
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp ginger powder
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp marjoram
- ½ tsp salt
- 2 tsp aluminum-free baking powder
Hot Honey Sauce:
- 50 g (¼ cup) unsalted butter
- 80 g (⅓ cup) honey
- 60 g (¼ cup) hot sauce
Instructions
- Begin by cutting each chicken wing at the joint to separate the wing from the drumstick. Rinse the wings with a mix of lemon juice and vinegar, then dry them thoroughly with paper towels.
For Chicken Preparation:
- Season the wings with salt. In a small bowl, combine the onion powder, garlic powder, ginger powder, smoked paprika, black pepper, and marjoram, whisking everything together evenly.
- Drizzle the oil over the wings, then sprinkle the seasoning blend evenly on top. Toss to ensure every wing is well coated.
- Cover the seasoned wings and place them in the refrigerator to marinate for at least 1 hour.
- Once marinated, remove the wings from the fridge and sprinkle the baking powder over them. Toss again to coat the wings thoroughly.
Baking the Wings:
- Preheat your oven to 200°C (390°F) and position the oven rack in the center.
- Line a baking tray with aluminum foil or use an oven liner, placing a wire rack inside. Arrange the wings in a single layer on the rack.
- Bake the wings for 20 minutes, then carefully flip them over and bake for an additional 20 minutes until they are golden brown and crispy. Ensure they reach an internal temperature of 73°C (165°F).
For Hot Honey Sauce:
- In a saucepan over medium heat, melt the butter. Once melted, reduce the heat to low and stir in the honey and hot sauce, simmering for about 5 minutes until the sauce thickens slightly.
- Coat the baked wings in the hot honey sauce until they are completely covered. Serve hot and enjoy!
