Hot Honey Chicken Wings

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These crispy and tender hot honey chicken wings are super easy to whip up! Smothered in a delicious hot honey sauce, they’re bound to become your new favorite for weeknight dinners, cozy movie or game nights, or just whenever you’re in the mood for something tasty.

Prep Time5

Cook Time58

Total Time1 3

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: American, international

Servings:

Calories: 557kcal

Author: Maureen Celestine

Equipment

Ingredients

2.5 lbs chicken wings
1 ½ tablespoons olive oil
Kosher salt and black pepper to taste I used a teaspoon each See note 1
1 ½ teaspoons paprika
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon chicken seasoning powder bouillon
2 tablespoons baking powder
½ cup Pure honey
1 tablespoon unsalted butter
2 teaspoons chili powder
2 tablespoons Sriracha sauce

Instructions

Set the oven racks on the upper and lower shelves. Preheat the oven to 300°F. Line 2 baking sheets with aluminum foil and top with a rack. Grease the rack with cooking spray. Set aside

FOR THE HOT HONEY SAUCE

Heat the honey, sriracha, and chili powder in a small sauce pan on medium low heat for 3 minutes (warm it, but not boil), stirring frequently to avoid scorching. Remove from the heat, then add the butter. Stir, then set aside. It will thicken slightly.

FOR THE CHICKEN

Pat dry the chicken wings with a paper towel and transfer them into a bowl or a large ziplock bag.
Add the olive oil, salt and pepper, paprika, garlic, onion, and chicken powder into the bag/bowl. Give it a good massage to combine.
Add the baking powder to the bowl/bag and toss it until all the chicken pieces are coated.
Lay the chicken wings on a single layer (skin side up) over the prepared rack. Place each rack on the top and bottom racks. Bake for 20 minutes.
Remove the pan from the oven. Increase the heat to 425°F.
Meanwhile, rotate the pans and flip the wings.
Once the oven is heated, place the pan back into the oven, switch the bottom pan to the top, and the top to the bottom. Bake for 35-40 minutes or until the skin is crispy and cooked to your desired doneness.
The internal temperature of the wings should be around 170-175℉ (77-79℃).
Remove the pans from the oven. Dump the wings into a large bowl, pour over the cooked hot honey sauce, and give it a nice toss, making sure to coat each wing.
Garnish with chopped parsley(optional) or brush with more sauce. Serve immediately!

Notes

Note 1: Regular salt is finer and denser than kosher salt, so it measures less. You only need half as much regular salt to match the saltiness of kosher salt.
Note 2: Depending on how meaty your chicken is, it might take less time to cook. I recommend checking the oven at 12-minute intervals once you’ve passed the 40 minutes mark of baking time.
If you like your wings saucy, you can simmer the wings in the sauce for 5 minutes before serving. In this case, you might need to double the amount of the sauce.
Use baking powder, not baking soda; baking powder raises the pH, creating crisp skin.
Consider using aluminum-free baking powder as it doesn’t leave a bitter aftertaste on the wings. No worries if you can’t find one. Regular baking powder works fine.
If using whole wings, cut right where the joints cross. Be sure to wear an apron, and use a cleaver for less mess.

Nutrition