Easy Hot Honey Chicken Wings

Chicken wings: You will need 2.2 lbs of chicken wings for this easy recipe. Separate the flats and drums so they cook evenly and get crispy.

Baking powder: Baking powder helps make wings crispy by raising the pH of the skin and loosening protein bonds, which allows the skin to brown and crisp more easily during cooking.

Salt and black pepper: For simple seasoning that enhances the flavor of the chicken.

Garlic powder: Adds a mild savory depth to the wings.

Olive oil or avocado oil: Helps the seasoning coat the wings evenly and encourages browning.

For the Spicy Honey Sauce

Honey: The base of the sauce that gives the wings their sticky sweetness.

Soy sauce: Adds saltiness and deep savory flavor.

Red chili flakes: Bring a gentle background heat to the sauce.

Garlic: Fresh garlic adds a sharp, aromatic flavor.

Sriracha: Provides the main spicy kick and a little tang.

Butter: Stirred in at the end for a glossy, rich hot wing sauce that coats the wings beautifully.

Letting the wings sit with baking powder for about 15-20 minutes allows the pH of the skin to increase slightly, which helps the proteins break down and promotes better browning and crisping in the oven.

Pat the wings dry with a paper towel before seasoning. Removing excess moisture is key for crispy skin.

Use a wire rack over a baking sheet so hot air circulates around the wings while they bake. This helps them crisp up evenly.

Toss the wings in the sauce while they are still hot so the glaze coats them evenly.

Looking for more chicken recipes? Check out this easy-to-make Lemon butter chicken, these Panko chicken tendeers, or these delicious Chipotle chicken drumsticks.

Prepare the wings: Toss the chicken wings with baking powder in a bowl and let them sit for 20 minutes. Pat dry and season with salt, black pepper, garlic powder, and olive oil.

Bake until crispy: Arrange the wings on a wire rack set over a baking sheet and bake in a hot oven until golden, crispy, and fully cooked. The internal temperature of the wings when done should be 175F-195F (79C-91C).

Make the hot sauce: Heat the honey, soy sauce, chili flakes, garlic, and sriracha in a saucepan until just bubbling. Remove from the heat and whisk in the butter until smooth.

Coat the wings: Transfer the hot wings to a large bowl, pour the sauce over them, and toss well until fully coated.

Serve immediately with your favorite dipping sauce.

Prepare the wings the same way by tossing them with baking powder, letting them sit for 20 minutes, then seasoning with salt, black pepper, garlic powder, and olive oil.

Air fry at 400F (205C) for 18-20 minutes, flipping halfway through, until the wings are golden, crispy, and fully cooked.

Remove from the air fryer basket, toss the hot wings with the prepared hot honey butter sauce, and serve immediately.

These hot honey wings are best served fresh while they are crispy and coated in the warm, sticky sauce. They pair perfectly with creamy dipping sauces like Ranch or Blue cheese dip, which help balance the sweet heat of the glaze.

For a complete spread, serve them with crunchy sides such as celery and carrot sticks, coleslaw, or a simple green salad. They also go great with fries, potato wedges, or roasted potatoes if you want something more filling.

These delicious wings are perfect for game nights, casual gatherings, or as a fun appetizer to share with friends.

These wings are best enjoyed fresh while the skin is still crispy and the sauce is glossy. If you have leftovers, store them in an airtight container in the fridge for up to 3 days.

To reheat, place the wings in a hot oven or air fryer until heated through and crispy again, or reheat them in the microwave.