My hot honey wings are perfectly sweet and spicy, making them an addictive game day appetizer that’s sure to please! Coated in the simplest hot honey wing sauce and baked in the oven, I only need 5 ingredients to make these delectable chicken wings.
Hot Honey Baked Chicken Wings
No need to keep your game day crowd waiting! Using just 5 basic ingredients, these baked hot honey wings are ready in under an hour. And trust me, they’re going to disappear fast!
This wing recipe is all about balance: crispy texture, sticky-sweet sauce, and just enough heat to keep you reaching for another one! Instead of deep fried wings, I coat these wings in a flour-and-cornstarch mix, which helps them crisp up beautifully in the oven. The result? Crispy hot honey chicken wings that taste like they came straight out of a fryer, but with way less effort.
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My Crispy-Wing Secret!
What’s the key to perfectly crispy baked wings without the mess of deep frying? Cornstarch! While many recipes use just flour (or skip the coating entirely), I have found that cornstarch helps absorb extra moisture from the skin, allowing the wings to crisp up in the oven just like fried ones. Pair that with baking them on a wire rack so the hot air can circulate all around, and you’ve got the best possible texture for your spicy honey wings!
Hot Honey Chicken Wings Recipe
Equipment
- Baking Sheet
- Wire Cooling Rack
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 pound bone-in, skin-on chicken wing portions (*)
- 4 tablespoons salted butter (½ stick**)
- ¼ cup hot honey (***)
Instructions
- Preheat oven to 400°F. Set a wire rack over a rimmed baking sheet and set aside.
- Pat the chicken wings dry with a paper towel.1 pound bone-in, skin-on chicken wing portions
- Whisk the flour and cornstarch together in a large bowl.1 cup all-purpose flour, 2 tablespoons cornstarch
- Place wings in the bowl with the cornstarch and flour, tossing to coat.
- Shake off any excess flour and place the chicken wings on the wire rack.
- Bake for 20 minutes. Flip the chicken wings and then bake for an additional 15 minutes.
- While the chicken wings bake, melt the butter and hot honey in a large microwave safe bowl. Whisk to combine.4 tablespoons salted butter, ¼ cup hot honey
- Add the baked chicken wings to the bowl and toss them in the honey butter.
- Place the chicken wings back on the wire rack and broil for 2-3 minutes, or until they are browned and crisp.
- Serve wings immediately.
Notes
- Let chicken wings come to room temperature for 20–30 minutes before baking for more even cooking.
- Patting wings dry helps remove excess moisture so the flour and cornstarch coating adheres properly.
- Don’t forget to also shake off any excess flour to avoid floury patches on your wings.
- To make these wings even spicier, add a few dashes of hot sauce to the hot honey sauce or ⅛ teaspoon of ground cayenne pepper to the flour and cornstarch mixture.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Hot Honey Butter Wing Sauce
Simplicity is key for this hot honey wing sauce. It’s just my favorite hot honey whisked together with butter, creating the most luscious sauce that coats every crispy bite. You can easily adjust the spice level by adding more hot sauce or crushed red pepper to your honey. For an even bolder kick, I sometimes stir a little cayenne right into the coating mixture!
How to Make Hot Honey Wings in the Oven Step by Step
Prep: Gather the short list of ingredients for this easy hot wing recipe. Preheat your oven to 400°F, set a wire rack over a rimmed baking sheet, and set aside. I prefer to bring my wings to room temperature for 30 minutes so that they bake more evenly, but you can skip this step if you’re short on time.
Coat the Wings: First, pat 1 pound of chicken wing portions dry with a paper towel. Removing excess moisture really helps create a crispier skin. Then whisk together 1 cup of all-purpose flour and 2 tablespoons of cornstarch in a large bowl. Place the wings in the bowl of cornstarch and flour, and toss to fully coat. The cornstarch helps absorb excess moisture, creating an ultra-crisp coating without deep frying.
Shake the Wings: Shake the wings to remove any excess flour. Then place them on the wire rack, leaving plenty of space around each one. Don’t overcrowd them. Leaving space allows the hot air to circulate freely, crisping up all sides of the wings.
Bake the Wings: Bake the flour-coated chicken wings in a 400°F oven for 20 minutes. Then flip and bake for an additional 15 minutes, or until 165°F internally.
Sauce the Wings: While the chicken wings bake, melt 4 tablespoons of salted butter and ¼ cup of hot honey in a large microwave-safe bowl. Whisk to combine. Alternatively, you can the melt sauce ingredients together on the stovetop over medium-low heat. Once baked, add the wings to the bowl and toss them in the honey butter until well coated.
Broil the Wings: Next, place the chicken wings back on the wire rack, and broil them on the top rack of your oven for 2-3 minutes; or until they are browned and crisp. Keep a close eye on them here because they can go from crispy to burnt very quickly.
Serve: Serve hot honey wings straight from the oven, while hot. Drizzle any extra sauce on top, or serve on the side.
How to Store, Freeze, and Reheat
Hot honey chicken wings are best enjoyed while fresh. But leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat wings in a 350°F oven for 10-15 minutes, or until warmed through and crispy. If frozen, fully defrost before reheating.
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