Hot Honey Chicken Wings Recipe

A plate of hot honey chicken wings with a caramelized glaze, garnished with sliced green onions. A bowl of extra green onions, a dish of hot sauce with a honey dipper, and a serving tray of more wings are arranged on a marble surface.

These hot honey chicken wings are the perfect mix of sweet, sticky, and slightly spicy, with a caramelized, oven-baked finish. Easy to make and packed with flavor, they’re a hit for game day, Super Bowl parties, backyard barbecues, potlucks, family movie nights, or casual get-togethers!

Prep Time10

Cook Time20

Servings: servings

Calories: 315kcal

Author: Sandra

Ingredients

Chicken Wings

2 lbs chicken wings drumettes and flats separated (Note 2)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder

Hot Honey Sauce

¼ cup butter
¼ cup honey
2 tablespoons hot sauce (Note 3)
¼ cup thinly sliced green onions for garnish (optional)

Instructions

Preheat the oven to 380°F (193°C). (Note 4)
Line two baking sheets with parchment paper and set aside.
Pat the chicken wings dry with paper towels to remove excess moisture. This helps them caramelize in the oven.
In a large mixing bowl, combine 2 tablespoons brown sugar, 2 teaspoons paprika, 2 teaspoons salt, 2 teaspoons black pepper, 1 teaspoon ground cumin, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
2 lbs chicken wings
Add the chicken wings and toss until evenly coated.
Arrange the wings in a single layer on the prepared baking sheets, ensuring they are not crowded. (Note 5)
Bake for 45 minutes, flipping the wings and rotating the baking sheet halfway through.
Use an instant-read thermometer to check for doneness. The internal temperature should reach 165 F (74 C). (Note 1)
Let the wings rest for at least 2 minutes after baking.
While wings are baking, in a small saucepan over medium heat, add the ¼ cup butter, ¼ cup honey, and 2 tablespoons hot sauce.
Bring to a gentle simmer, stirring constantly, and cook for about 2 minutes until the butter is melted and the sauce slightly thickens. (Note 6)
Transfer the wings to a large mixing bowl and pour the hot honey sauce over them.
Toss quickly and serve immediately to prevent the wings from getting soggy.
Garnish with ¼ cup thinly sliced green onions, if desired.
Serve immediately and enjoy!

Notes

Use an instant-read thermometer to make sure the wings have reached 165 F (74 C) internally. For crispy wings, bake for an additional 5-10 minutes or broil for 2-3 minutes at the end.
You can also add ½ teaspoon of baking powder (not baking soda) to the spice rub. This helps draw out moisture and creates a crispy texture.
If using whole chicken wings, separate the drumettes and flats and discard the wing tips or use them to make broth.
Use a mild hot sauce for less heat or increase the amount for extra spiciness.
Baking at 380 F (193 C) ensures caramelized skin without excessive charring.
If wings are too close together, they will steam instead of browning. Use two baking sheets or cook in batches if needed.
If the sauce gets too thick, add 1-2 teaspoons of water and stir to loosen it. If it splits, whisk vigorously or blend for a smooth consistency.
You can season the wings up to 24 hours in advance and store them covered in the fridge. Bake when ready.

Nutrition