Honey Hot Wings
Yield: 20 wings
Calories: 73kcal
Craving something spicy and sweet? Try out this delicious honey hot wings recipe!
Ingredients
Chicken Wings
- vegetable oil, as needed for oiling wire rack
- 2 pounds (908 g) chicken wings, wingettes and drummetes
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) kosher salt
- 1 teaspoon (2 g) black pepper, coarsely ground
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Hot Honey Sauce
- 2 tablespoons (28 g) unsalted butter
- ½ cup (120 ml) honey
- 2 tablespoons (30 ml) hot sauce
- 1 teaspoon (1 g) red pepper flakes
Instructions
- Preheat the Oven - Adjust the oven rack to the middle position. Heat to 450°F (232°C). Line a large baking sheet with foil. Add vegetable oil to a folded paper towel, then grease both sides of a wire rack—alternatively, grease with cooking spray. Set the rack inside the baking sheet.
- Dry the Surfaces - Line a separate baking sheet or plate with paper towels. Place the chicken wings and drumettes on top, then thoroughly pat them dry with more paper towels.
- Toss with Seasonings - In a large bowl, whisk together baking powder, salt, black pepper, paprika, onion powder, and garlic powder. Add the chicken and mix to coat evenly.
- Bake the Chicken - Space the chicken on the prepared wire rack. Bake for 20 minutes. Flip and continue baking until the skin is crisp, about 10 to 15 minutes. The internal temperature should reach 165ºF (74ºC). Immediately transfer the wings to a large bowl. Reserve the baking sheet. While the chicken is baking, make the sauce.
- Make the Sauce - In a small saucepan, melt the butter over medium-low heat. Add the honey, hot sauce, and chili flakes. Whisk to combine. Simmer the sauce for 1 minute, then turn off the heat. Let the mixture sit for at least 10 minutes to infuse the spiciness from the red chili flakes. Strain the sauce, or skip straining for a spicier flavor.
- Toss with Sauce - Immediately transfer the hot chicken wings to a large bowl. Add half of the honey sauce and toss to coat. Transfer to a serving platter and serve with the remaining sauce on the side for dipping.
Notes
- Serving Size: 1 wing
- Substituting Table Salt: Use ¾ teaspoon salt instead of 1 teaspoon kosher salt.
- Make the Sauce Mild: Omit the red chili flakes or reduce to 1/2 teaspoon.
- Make it Dairy-Free: Substitute butter for margarine, coconut oil, or light olive oil.
- For Crispier Texture: Refrigerate the seasoned wings for up to 24 hours, uncovered, on a greased wire rack set in a foil-lined sheet pan. Remove from the refrigerator while the oven preheats, then bake in the same pan.
- Baking Directly on a Sheet Pan: You can bake these wings without a wire rack, although they will be greasier from the rendered fat.
- Storing: Refrigerate in an airtight container for up to 5 days.
- Reheating: Cover and microwave on high heat in 15-second intervals until hot.
Nutrition
Calories: 73kcal | Carbohydrates: 4g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 153mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.3mg
Recipe Link
Recipe Video