Honey Hot Wings

Baked to crispy perfection and smothered in a spicy, sweet, buttery sauce, these wings are epic. Get ready for a mind-blowing combination of texture and flavors that will keep everyone coming back for more.

Course Appetizer, Main, Snack

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 30

Marinating Time 1

Total Time 1 35

Servings

Calories 437kcal

Author Imma

Ingredients

2 pounds chicken wings, tips removed
1½ teaspoons salt or to taste
1½ teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
½ teaspoons cayenne pepper (optional)
1 tablespoon olive oil (or sub with vegetable oil)
2 teaspoons baking powder
2 tablespoons butter
¼ cup honey
½ cup hot sauce (such as Frank's RedHot or your favorite brand)
1 teaspoon apple cider vinegar
½ teaspoon pepper flakes (optional)
green onions, chopped (optional)
sesame seeds for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Mix salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper in a small bowl until well combined and set aside.
Pat the chicken wings dry with paper towels. Place them in a bowl or ziplock bag. Add oil to coat the chicken wings.
Add the spice mix to the chicken wings and mix until well-coated. Let it marinate for about an hour in the refrigerator (if you have time).
Just before baking, add baking powder and toss to coat the chicken wings.
Place the wings in a single layer on your wire rack and bake them in a 400°F (200°C) oven for 25-30 minutes or until they are crispy and cooked through. Flip them halfway through cooking to ensure even browning.
While the wings are baking, melt the butter in a small saucepan over medium heat. Once melted, add the hot sauce, honey, apple cider vinegar, and pepper flakes. Stir well and simmer for five minutes so the flavors meld.
Once the wings are cooked, remove them from the oven and transfer them into a large bowl. Pour the hot honey sauce glaze over the wings and toss to coat them evenly.
Return the glazed wings to the wire rack and place them back in the oven for five more minutes. That helps the glaze stick to the wings for a sticky, caramelized finish.
Remove the wings from the oven and let them cool for a few minutes. Garnish with chopped green onions and sesame seeds if desired.

Notes

Give your wings plenty of space. Too close together limits airflow, and the skin won't get nice and crispy.
If you use frozen wings, thoroughly thaw them before baking.
Don't skip the last five minutes of baking with the sauce on. Even though the wings are already cooked, it helps the glaze stick to the wings for a sticky, caramelized finish.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition