This hot honey chicken wings recipe is simple to make and delivers sweet and spicy wings that are crisp and crunchy on the outside yet juicy and flavorful in the center. Cooked in the air fryer or oven, it’s perfect for game days, weeknight dinners, and every occasion in between!
Why you’ll love this hot honey chicken wings recipe
One taste of these wings, and you’ll never go back to takeout versions again! Smothered in a sweet and spicy hot honey chicken wing sauce, every bite is bursting with tastes and textures no one can resist.
- Versatile – You can make this recipe in either the oven or the air fryer; both ways turn out great!
- Flavor – Thanks to the homemade sauce, these wings are rich, savory, and made with the perfect balance of sweet and spicy tastes.
- Texture – These wings always turn out extra crispy on the outside with moist, juicy meat in the center, thanks to my secret ingredient. You don’t even have to pull out a fryer!
Bake a large batch of wings for game day. Or, air fryer a few for a quick dinner. Then, pair them with a side of baked steak fries and homemade blue cheese dressing, and you can’t go wrong!
Key Ingredient Notes
For the Chicken Wings
- Chicken wings – You’ll need 1 ½ pounds of chicken wings for this recipe.
- Baking powder – This is my secret ingredient for achieving ultra-crispy chicken skin!
- Seasonings – Kosher salt, garlic powder, onion powder, and smoked paprika create a savory, subtly spiced flavor base that enhances the sauce.
For the Hot Honey Sauce
- Unsalted butter – This forms the base of the sauce, creating a rich taste. I prefer to use unsalted butter to have better control of the flavor, but salted will also work if that’s what you have on hand. Just omit the extra salt!
- Honey – Balances some of the heat.
- Hot sauce – I love Louisiana-style hot sauce, but any vinegar-based hot sauce, such as the Crystal or RedHot brands, will work. The acidity of the vinegar balances the sweetness. Plus, these sauces are usually thinner and more pourable than other varieties, making them easy to blend into the honey.
Best hot sauces for hot honey sauce:
- Frank’s RedHot – Mild heat, great balance.
- Tabasco – Strong vinegar kick, classic choice.
- Crystal – Smooth Louisiana-style, slightly milder.
- Cholula – Slightly smoky, less vinegar-forward.
How to make hot honey chicken wings
You’ve got two options when it comes to making homemade hot honey chicken wings: the air fryer or the oven. The air fryer method is a little faster and creates a slightly crispier texture. However, the oven method is great for large batches and keeps the wings tender and moist.
I’ll walk you through how to do both!
Preheat the oven to 450°F. Line a baking sheet with aluminum foil for easy clean up.
1. Season the Wings
- Pat the wings dry with a clean paper towel. This helps the seasonings stick and makes them crisp!
- Toss the wings with baking powder and seasonings in a large bowl. Make sure to coat them evenly!
2. Bake
- Arrange the chicken wings on the prepared baking sheet, shaking off the excess baking powder. Make sure they aren’t too crowded! You want to leave a little space between each piece.
- Bake for about 30 minutes, turning once halfway through to ensure even cooking.
- Broil the wings for 5 minutes for extra crispiness, if desired. Then, remove them from the oven.
Air Fryer Method
Transfer the seasoned wings to the air fryer basket and cook at 375°F for 15-20 minutes.
Arrange the chicken wings in an even layer in your air fryer basket, leaving a bit of space between each piece. Work in batches if you need to! If the wings are too close together, they won’t crisp up nicely on all sides.
3. Make the Hot Honey Sauce
While chicken wings are in the oven, make the sauce.
- Melt the butter in a small saucepan over medium heat.
- Add the honey, hot sauce, and salt and stir to combine.
- Cook for 3-5 minutes, stirring occasionally, until the ingredients are well combined and the sauce is fairly thick.
4. Coat the Wings
- Add the cooked wings to a large bowl.
- Pour the hot honey sauce on top.
- Toss to combine and coat, and enjoy!
Tips for Success
- Pat the wings dry. Use a clean paper towel to pat the wings dry before adding the seasonings. This ensures the cornstarch and spices stick and helps achieve a crispy skin.
- Avoid overcrowding. Whether you’re cooking with an air fryer or the oven, it’s important to arrange the wings in a single layer, leaving space between each piece. This will help them cook evenly and allow all the sides to become nice and crisp.
- Flip the wings if baking. Don’t forget to turn your wings over halfway through baking in the oven. This ensures that both sides become nice and crisp.
- Check for doneness. Use an instant-read meat thermometer like a Thermapen to check for doneness, ensuring your hot honey chicken wings reach an internal temperature of 165°F and are safe to eat.
- Adjust the sauce. Feel free to adjust the sauce ingredients to suit your preferences. For instance, add more hot sauce if you love heat. Or, include a little more honey if you prefer slightly sweeter wings.
- Rest the wings. Don’t toss the wings in the sauce immediately after baking. Instead, let them cool slightly and then toss them with the sauce to prevent them from becoming soggy.
Make-Ahead Tips
You can prepare the hot honey wings sauce up to a week in advance and store it in an airtight container in the fridge. Then, when you’re ready to serve, simply warm it in a saucepan over medium heat or in 20-second intervals in the microwave.
Storing Tips
- Store leftover hot honey chicken wings in an airtight container in the refrigerator.
- Freeze leftover wings for up to 3 months. To do so, arrange them in a single layer on a baking sheet and transfer them to the freezer for a few hours or until solid. Then, transfer them to a sealable bag. Thaw the wings in the refrigerator overnight when you’re ready to serve.
- Reheat your wings in the oven or air fryer at 400°F just until warmed through. Avoid using the microwave, or they’re likely to become soggy!
FAQs
Baking powder is key to creating crispy wings! It helps break down the proteins in chicken skin, which promotes even browning and crisp skin.
For game days and parties, I often serve these wings as part of an appetizer spread alongside options such as homemade jalapeño poppers, beer BBQ meatballs, and savory puff pastry twists.
However, they also make for a tasty main course with sides like bacon ranch potatoes, broccoli salad, or veggie pasta salad.
Yes, simply swap the butter in the hot honey sauce for plant-based butter. Then, double-check the hot sauce ingredients just to be sure they’re dairy-free as well.
More Chicken Recipes
Hot Honey Chicken Wings
Ingredients
For chicken wings:
- 1 ½ lbs chicken wings
- 1 tablespoon baking powder
- 1 teaspoon coarse kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For hot honey sauce:
- 4 tablespoons (60 g) unsalted butter Note 1
- ½ cup honey
- 2-3 tablespoons Louisiana-style hot sauce Note 2
- ½ teaspoon coarse kosher salt
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil for easy clean-up.
- Thoroughly dry the chicken wings with a paper towel.
- In a large bowl, toss the wings with baking powder and seasonings until they are evenly coated.
- Arrange the chicken wings on the prepared wire rack, shaking off the excess baking powder. Make sure the wings aren’t too crowded.
- Bake for about 30 minutes, turning once halfway.
- Broil the wings for 5 minutes for extra crispness before removing them from the oven.
- Air Fryer Method: Transfer the wings to the air fryer basket and cook at 375°F for 15-20 minutes.
To make the hot honey sauce:
- Meanwhile, prepare the hot honey sauce.
- In a small saucepan, melt the butter over medium heat.
- Add the honey, hot sauce, and salt and stir to combine. Cook the sauce for 3-5 minutes, stirring occasionally.
To finish the wings:
- Add the wings to a large bowl and pour the hot honey sauce.
- Toss the wings in the sauce until well coated.
⭐️ Did you make this recipe?
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Tips & Notes
– Store leftover hot honey chicken wings in an airtight container in the refrigerator.
– Freeze leftover wings for up to 3 months. To do so, arrange them in a single layer on a baking sheet and transfer them to the freezer for a few hours or until solid. Then, transfer them to a sealable bag. Thaw in the refrigerator overnight when you’re ready to serve.
– Reheat your wings in the oven or air fryer at 400°F just until warmed through. Avoid using the microwave, or they’re likely to become soggy!
Nutrition
