Hot Honey Chicken Wings with Crispy Skin

Ingredients

• 907 g (2 lb)chicken wings, split into drumettes and flats
• 12 g (1 tbsp)aluminium-free baking powder
• 5 g (1 tsp)kosher salt
• 1 g (½ tsp)black pepper
• 170 g (½ cup)honey
• 43 g (3 tbsp)unsalted butter
• 30 ml (2 tbsp)hot sauce, such as Frank's RedHot or Crystal
• 1–2 g (1–2 tsp)red pepper flakes
• 3 g (1 tsp)garlic powder
• 1 g (½ tsp)smoked paprika

Instructions

1. 1

   Dry the wings

   Pat the wings thoroughly dry with kitchen paper. If they are whole, cut through the joints to separate the drumettes and flats, then discard the wingtips.

2. 2

   Season the wings

   Mix the baking powder, salt and pepper in a large bowl. Add the dried wings and toss until all the pieces are evenly coated.

3. 3

   Chill uncovered

   Arrange the seasoned wings on a wire rack over a baking tray. Refrigerate uncovered for at least 30 minutes, or up to overnight, to dry the skin.

4. 4

   Heat the oven

   Preheat the oven to 220°C (425°F).

5. 5

   Bake until crisp

   Bake the wings on the centre rack for 40–45 minutes, turning the tray halfway through, until deeply golden and crisp. They are done when the internal temperature reaches 74°C (165°F).

6. 6

   Make the sauce

   While the wings bake, combine the honey, butter, hot sauce, red pepper flakes, garlic powder and smoked paprika in a small saucepan over medium heat. Whisk until smooth and gently bubbling, then simmer for 2–3 minutes until slightly thickened.

7. 7

   Coat the wings

   Take the wings out of the oven and leave them to rest for 1–2 minutes. Transfer them to a large bowl, pour over the hot honey sauce and toss vigorously to coat.

8. 8

   Serve straight away

   Serve immediately, with extra red pepper flakes sprinkled over the wings if desired.

What are hot honey chicken wings?

Chicken wings are a popular American bar and game-day dish, often served with a punchy sauce. This version pairs sweet honey with hot sauce and chilli flakes for a sticky, fiery coating.

Rather than frying, the wings are baked after an uncovered chill. That extra drying time helps the skin crisp in the oven before the sauce is added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 0g protein, 0g carbs, 0g fat.

The wings provide most of the protein and some of the fat, while honey supplies most of the carbohydrate. Butter adds further fat to the glaze. Balance the plate with a salad or crunchy vegetables alongside a portion of wings.

Why dry the wings first?

Dry skin: patting the wings thoroughly with kitchen paper removes surface moisture that can get in the way of browning.

Uncovered chill: resting the seasoned wings on a rack in the fridge for at least 30 minutes gives the surface more time to dry. The rack also lets air circulate around the pieces.

Seasoning and baking powder

Even coating: toss the wings well with baking powder, salt and pepper so each piece is seasoned before baking.

Baking powder: use the specified aluminium-free kind and keep it distinct from bicarbonate of soda. It is part of the dry coating and is not a substitute for the sauce ingredients.

Getting the texture right

Doneness: look for deeply golden, crisp skin and check that the thickest part of the wings has reached 74°C (165°F). The cooking time is a guide, as wing size and ovens can vary.

Sauce timing: coat the wings just before serving so the hot honey glaze clings to them while the skin is still crisp.

Making the hot honey glaze

Gentle heat: whisk the honey, butter, hot sauce and seasonings over medium heat until the butter has melted and the sauce bubbles gently. A short 2–3 minute simmer thickens it slightly.

Chilli level: the recipe gives a range of 1–2 teaspoons of red pepper flakes. Use the lower amount for a milder glaze, or the higher amount for more heat.

When to serve the wings

These wings are best served immediately, when the skin is at its crispest and the glaze is warm. They work well as a sharing dish or alongside a simple meal.

Try them with crunchy vegetables and a fresh salad to bring contrast to the sweet, buttery sauce.

Recipe notes & tips

• Use a wire rack over the baking tray so air can circulate around the wings.
• For the crispiest result, leave the seasoned wings uncovered in the fridge overnight if you have time.
• Check the temperature in the thickest part of a wing without touching the bone.
• Whisk the sauce gently and take it off the heat if it starts bubbling too vigorously.
• Toss the wings in the sauce immediately before serving to preserve their crispness.

Variations

• Milder glaze: use 1 teaspoon of red pepper flakes for less heat.
• Hotter glaze: use 2 teaspoons of red pepper flakes for a stronger chilli kick.
• Extra tang: choose a tangy-style hot sauce such as Frank's RedHot or Crystal.
• More smoky flavour: add a little extra smoked paprika to the sauce.
• Wing platter: serve with crunchy vegetables and a fresh salad for contrast.

Common mistakes to avoid

• Leaving the skin damp: pat the wings thoroughly dry before seasoning.
• Skipping the uncovered chill: refrigerate the wings on a rack for at least 30 minutes to help dry the skin.
• Crowding the rack: arrange the wings in a single layer so they can bake evenly.
• Overcooking the glaze: simmer it gently for 2–3 minutes, rather than letting it boil hard.
• Saucing too early: toss the wings just before serving so the coating does not soften the skin.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an oven until hot throughout; the skin may be less crisp after storage, and the sauce can be reheated separately and tossed through the wings.

Frequently asked questions