These baked Hot Honey Chicken Wings are ultra-crispy on the outside, perfectly juicy on the inside, and covered in a sticky, spicy honey sauce that's full of flavor and oh-so-craveable! This crowd-pleasing appetizer is sure to disappear fast!
This spicy sweet flavor is so irresistible, we created an entire page with all our Hot Honey Recipes! It's full of tasty snacks as well as mouthwatering dinner recipes.
Our favorite finger food is hands-down any of our crispy baked chicken wings! The same baking powder trick for getting crispy wings without frying is used in all our chicken wing recipes - savory Garlic Parmesan Wings, yummy Sweet Chili Wings, classic Buffalo Wings, and craveable Honey Lemon Pepper Wings.
Any of these party wings make the perfect appetizer for your collection of Game Day Recipes throughout football season or Super Bowl parties! A plate of chicken wings covered in sticky sauce also makes for a great side to serve with pizza!
Skip to:
Why this recipe is great
- Super CRISPY: The secret to extra crispy chicken wings is aluminum-free baking powder. It changes the pH level of the skin which allows it to get crispy without frying.
- Spicy, but not too spicy!: This sticky wing sauce is an ideal blend of sweet and spicy. It's packed with layers of flavor that make it so much more than your average spicy honey!
- Surprisingly easy: Just 15 minutes of hands-on time, then let the oven do the rest.
- Baked: There are different recipes for air fryer chicken wings or fried chicken wings... but I find that baking them is easier, healthier, and less messy. Plus you can fit more in the oven at one time!
Ingredients for hot honey wings
A full list and ingredient quantities are in the recipe card below, but here are a few noteworthy tips:
- Chicken wings: You can use fresh chicken wings or frozen wings. If frozen, thaw completely before cooking. If you have whole chicken wings be sure to cut the wing from the drummette and discard the wing tips.
- Butter: We use salted butter, but feel free to use unsalted butter.
- Baking powder: Aluminum-free baking powder is the key ingredient to avoid a metallic taste, and don't substitute with baking soda. If you are not sure if your baking powder has aluminum in it, just read the ingredient list.
- Seasonings: Smoked paprika, garlic powder, black pepper, kosher salt, and onion powder to add flavor.
- Cayenne pepper: Instead of using hot sauce, the spicy in this recipe comes from cayenne pepper.
- Hot Honey Sauce: Hot Honey Wing Sauce is made by mixing honey, melted butter, and seasonings to form a mouth-watering sauce that takes these to the next level.
How to make hot honey wings
First, preheat the oven to 450º F. Line two sheet pans (affiliate) with aluminum foil. Spray foil with non-stick cooking spray.
Next, use paper towels to dry the chicken wings as much as possible. If they are sitting in a lot of juices, drain them over a sink first.
Add chicken wings to a large bowl and add baking powder and wing seasonings to the bowl. Toss until well combined.
Place wings on two prepared baking sheets in a single layer leaving some space in between. Bake for 45-60 minutes, until golden brown and crispy.
While the wings are in the oven, make the hot honey sauce by combining the butter, honey, and seasonings in a bowl. Adjust the cayenne pepper in the hot honey butter sauce to your liking.
When the wings are done, use tongs to gently remove them from the foil. Some might stick a little, but keep wiggling at them until they come off. Then toss them in the hot honey sauce and serve, placing any extra sauce in a small bowl.
Hint: Really make sure the chicken wings are as dry as possible! This is super important if you want crispy skin on those wings!
We have tried baking these on a wire rack, but it isn't necessary as long as the wings are very dry. They turn out just as crispy without having to clean all those little squares on the wire rack.
For a crowd
If making a double batch, the wings fit on 3 sheet pans without being too close together. Rotate the pans every 20 minutes to help them cook evenly. If making more than two recipes, then I suggest making them in rounds. Another great option is to bake these ahead, then reheat them before serving (see reheating instructions below).
FAQs
Allow wings to cool completely and store them in an airtight container in the refrigerator for up to a week.
These are never quite as crispy after refrigerating, but they are pretty close. When ready to reheat, preheat the oven to 350°F. Line two sheet pans with tin foil, spray lightly with non-stick spray, then place the cold chicken wings, leaving some space in between. Bake for 15-20 minutes, or until heated through.
No, baking soda can not be used instead. It will leave a very bitter taste on the wings. Make sure to use aluminum-free baking powder for best results.
Tips & tricks
- Make sure to use aluminum-free baking powder to avoid a metallic taste.
- The KEY to extra crispy wings is getting them as dry as possible before baking. Drain them well, then pat them extra dry with paper towels.
- Adjust the level of heat in the spicy sauce by changing the amount of cayenne pepper. For my family, the amount called for provides a little kick without it being overwhelmingly spicy.
Other great recipes
- Anything with this hot honey sauce recipe is a winner! I really love these Hot Honey Crispy Chicken Sandwiches and these Hot Honey Chicken Sliders!
- Want to serve pizza with your wings? This Easy Pan Pizza is no-knead and only takes 20 minutes of hands-on time. The perfect addition to wings!
Recipe
Easy Crispy Hot Honey Wings (Crazy Good Flavor!)
Equipment
Ingredients
- 4 lb chicken wings about 18-20 wings, fresh or frozen and thawed
- 1½ tablespoon baking powder aluminum-free
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Hot Honey Sauce
- 2 tablespoon honey
- 2 tablespoon butter melted
- ½ teaspoon cayenne powder
- 1½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- pinch salt
Instructions
- Preheat oven to 450°F. Line two sheet pans with foil and spray lightly with non-stick spray.
- If wings are sitting in juices, drain over the sink for several minutes. Then use paper towels to pat the chicken wings as dry as possible.4 lb chicken wings
- Toss wings into a large bowl, then add baking powder and seasonings.1½ tablespoon baking powder, ½ teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon salt, ⅛ teaspoon black pepper
- Place wings on prepped sheet pans, leaving space in between each one. Bake for 45-60 minutes, or until nicely golden and crispy on the outside.
- While the wings are baking, combine the honey, butter, cayenne pepper, smoked paprika, garlic powder, and salt.2 tablespoon honey, 2 tablespoon butter, ½ teaspoon cayenne powder, 1½ teaspoon smoked paprika, ¼ teaspoon garlic powder, pinch salt
- When the wings are done, use tongs to gently pull them off the foil and place them in the bowl. Some might stick a bit - that's normal. Just keep wiggling until they pull off. If they are quite stuck it means they are not done yet. Allow them to bake a few more minutes before removing them.
- Gently toss the wings with the sauce until all are covered. Serve immediately.
Notes
-
- Make sure to use aluminum-free baking powder to avoid a metallic taste.
-
- The KEY to extra crispy wings is getting them as dry as possible before baking. Drain them well, then pat them extra dry with paper towels.
-
- Adjust the level of heat in the spicy sauce by changing the amount of cayenne pepper. For my family, this amount provides a little kick without it being overwhelmingly spicy.
- No, baking soda can not be used instead. It will leave a very bitter taste on the wings. Make sure to use aluminum free baking powder for best results.
- Prepare as directed and bake until crispy. Once they're done, remove from the sheet pan, skip the sauce, and allow to cool fully. Store in an airtight container in the fridge for up to 1 week.
- When ready to reheat, preheat the oven to 350°F. Line two sheet pans with tinfoil, spray lightly with non-stick spray. Add cold chicken wings to pans, leaving some space in between. Bake for 15-20 minutes, or until heated through.
- While baking, make the hot honey sauce sauce. Once baked, toss the wings with the sauce and serve.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Comments
No Comments