Preheat oven to 400°F. Set a wire rack over a rimmed baking sheet and set aside.
Whisk the flour and cornstarch together in a large bowl.
1 cup all-purpose flour, 2 tablespoons cornstarch
Pat the chicken wings dry with a paper towel. Place them in the large bowl with the cornstarch and flour, tossing to coat.
1 pound chicken wing portions
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. Be careful, they can burn quickly! Serve immediately. Chicken wings are best enjoyed right when they come out of the oven!
Storage: Store hot honey wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Hot Honey: I used Mike's Hot Honey, but you can use homemade. To make your own hot honey, place ½ cup of honey in a small saucepan over medium heat. Add 2 teaspoons of hot sauce or 1 teaspoon of crushed red pepper flakes and stir to combine. Bring to a bubble, about 3 minutes, and then remove from the heat. Allow the honey to cool and then store it in the fridge until ready to use.