Easy Crispy Hot Honey Wings (Crazy Good Flavor!)
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!
Servings: 18 -20 wings
Calories: 141kcal
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
Tips & Tricks
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- Make sure to use aluminum-free baking powder to avoid a metallic taste.
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- 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.
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- 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.
Nutrition
Serving: 1 wing | Calories: 141kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 221mg | Potassium: 96mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 1mg
