If there’s one thing I’m known for, it’s my chicken wings. I’ve been testing and sharing wing recipes for years, and at this point we’re well past twenty different flavors. These Hot Honey Wings hit that perfect mix of sweet heat with crispy skin and juicy meat, and I walk you through the whole process step-by-step.
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The air fryer or oven is what gives you that crispy skin without overcooking the chicken, and the hot honey gets added at the right time so it sticks without burning. I’ve tested and tweaked this recipe the same way I do all of my wing recipes (I’m over twenty deep at this point), so when you follow the steps, you’re getting wings that are juicy, crispy, and actually taste like something worth talking about.
Hot Honey Wing Ingredients
- Chicken Wings: I love to use party wings that are already split as opposed to whole chicken wings. Party wings will cook at a more even and consistent temperature. Feel free to use whole chicken wings if you like.
- Chicken Rub (I use smoked paprika, garlic powder, onion powder, salt, and pepper)
- Honey: Use whatever honey you already keep in your pantry. Clover honey, wildflower honey, and raw honey all work. Raw honey will give you a slightly deeper flavor, but nothing fancy is required. The real key is that it’s liquid so it melts into the sauce easily. If your honey has started to crystallize, warm it for a few seconds and keep it moving.
- Hot Sauce: Always use your favorite sauce. Crystal and Louisiana are my go-tos because they have heat and tang without overpowering the honey. Frank’s works too, it’s a little bolder with more vinegar, which gives the sauce a nice bite. If you want more heat, add a splash of something like Cholula or even a few drops of your favorite habanero sauce.
- Butter or any oil
Hot Honey Sauce
The sauce is so simple to make and it's easy to personalize. This recipe was developed with a little more honey vs hot sauce with a little butter to help coat the sauce onto the wings and add additional flavor.
How to Make Hot Honey Chicken Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Season the wings: Pat your chicken wings dry with paper towels, this helps them get extra crispy. Add them to a large bowl and season generously with smoked paprika, onion powder, garlic powder, salt, and black pepper. Toss until each wing is coated evenly.
- Cook the wings: You can either bake or air fry.
- Make the hot honey sauce: In a small saucepan or microwave-safe bowl, combine hot sauce, melted butter, and honey. Warm just until the butter melts, then stir well until smooth and glossy.
- Coat the wings: Once the wings are cooked, transfer them to a large mixing bowl. Pour the hot honey sauce over the wings and toss until they’re evenly coated.
- Finish cooking (optional but recommended): Return the sauced wings to the air fryer for another 3–5 minutes or to the oven for 5–7 minutes. This helps the sauce caramelize and cling beautifully to each wing.
- Serve: Serve hot and sticky with your favorite dipping sauce or a sprinkle of crushed red pepper if you like extra heat.
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Hot Honey Chicken Wings Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 2 pounds chicken wings I use split/party wings
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
Baked Wings
- Preheat oven to 375 degrees.
- Season the chicken wings with smoked paprika, onion powder, garlic powder, salt, and pepper to taste.
- Line a sheet pan with parchment paper and add the wings to the pan.
- Bake for 20 minutes and then flip the wings.
- Bake for an additional 15-20 minutes.
- Mix the hot sauce, butter, and honey together in a bowl or mixing cup. Taste the sauce repeatedly and make adjustments to suit your taste.
- Remove the chicken and place it in a large bowl. Drizzle the honey hot sauce throughout. I reserve half of the sauce for dipping once the wings have cooked. You can use all of the sauce here, if you prefer, or use half of the ingredients noted above for the sauce.
- Place the sauced chicken wings back onto the sheet pan and bake for an additional 5 minutes (same temperature). Ensure the chicken has reached an internal temperature of 165 degrees. Use a meat thermometer.
Air Fryer Wings
- Season the chicken wings with smoked paprika, onion powder, garlic powder, salt, and pepper to taste.
- If necessary, spray your air fryer basket with cooking oil to prevent sticking. Add the chicken to the air fryer basket.
- Air fry for 15 minutes at 400 degrees.
- Open the air fryer and flip the chicken. Cook for an additional 5 minutes.
- Mix the hot sauce, butter, and honey together in a bowl or mixing cup. Taste the sauce repeatedly and make adjustments to suit your taste.
- Remove the chicken and place it in a large bowl. Drizzle the honey hot sauce throughout. I reserve half of the sauce for dipping once the wings have cooked. You can use all of the sauce here, if you prefer, or use half of the ingredients noted above for the sauce.
- Place the sauced chicken wings back into the air fryer. Air fry for an additional 5 minutes at 350 degrees. Ensure the chicken has reached an internal temperature of 165 degrees. Use a meat thermometer.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Hot Honey Wings Recipe Variations
- Bake or Air Fry the Wings - The instructions below in the recipe card include full details for both cooking methods.
- How to Make them Spicier - As I mentioned above, you can use less honey but you can also add cayenne pepper to your rub for the raw wings. That way they are cooked in additional spice.
- How to Make Breaded Wings - You can use 1-2 tablespoons of baking powder or ⅓ cup to ½ cup of all-purpose flour (enough to fully coat the chicken).
- Can You Use Other Types of Chicken? - Absolutely! Chicken tenders, chicken breasts, or chicken thighs will work. Click the links to check out my other recipes for cook time.
Honey Hot Wings FAQs
Most stores sell wings either as whole wings (the entire wing attached) or already broken down into flats and drums.
Whole wings work just fine, but flats and drums are what most people expect when they think “party wings” or game-day wings. They cook more evenly, they’re easier to eat, and they give you a better ratio of crispy skin to juicy meat.
Removing moisture (aka patting the wings dry with paper towels) helps the skin crisp up instead of steaming. Wet wings + heat = steam, and steam gives you rubbery skin, not crispy skin. Dry wings + seasoning + proper cooking method is how you get that golden, crisp texture without deep frying.
You don’t have to go overboard, just blot off the surface moisture. The seasoning sticks better, the fat renders cleaner, and the wings cook up with actual texture. It’s one of those small steps that separates “wings at home” from wings people talk about.
The best way to reheat wings is on the grill or in the air fryer or oven. I wouldn’t microwave them. You can use the same cook temperature and reheat the wings until warm.
I love to freeze these ahead of time to have on deck for quick and easy meals. Defrost the wings overnight in the fridge. Reheat in the air fryer or in the oven on 350 degrees until warm.
4-6
1. The wings were wet going in: If you don’t pat them dry, the moisture steams the skin instead of letting it render and crisp. Dry wings = crispy wings.
2. The heat wasn’t high enough: Wings need real heat to crisp, whether you’re baking, air frying, or grilling. Low and slow gives you rubbery skin every time.
3. The pan or basket was overcrowded: If the wings are touching, they steam. Give them space so air can move around them.
4. You added sauce too early: Hot honey (or any sauce) should go on at the end. Sauce too soon = soggy skin.
Absolutely. Hot honey is super easy to adjust.
If you want these wings less spicy, just use a milder hot sauce or cut back on the amount you add to the honey. You can also balance the heat by adding a little more honey, which softens the spice without making the wings overly sweet.
What to Serve with Hot Honey Wings
Mashed Sweet Potatoes
Ranch Mashed Potatoes
Air Fryer French Fries
Grilled Asparagus in Foil
Roasted Brussels Sprouts with Garlic
More Chicken Wings Recipes
Smothered Chicken Wings
Traeger Smoked Chicken Wings
Air Fryer Frozen Chicken Wings
How to Grill Chicken Wings
Cajun Chicken Wings
Naked Chicken Wings
Slow Cooker Crockpot Chicken Wings
More Flavored and Sauced Wing Recipes
Teriyaki Chicken Wings
Hot Lemon Pepper Wings
Mango Habanero Chicken Wings
Lemon Pepper Chicken Wings
Sweet Chili Chicken Wings
Air Fryer Buffalo Wings
Garlic Parmesan Wings
Honey BBQ Wings
Crispy Ranch Chicken Wings
Sydney says
SO TASTY! I made this with thighs and it was so flavorful I will be making again using wings. I paired with your butternut squash which was also so good
staysnatched says
I'm glad you enjoyed them!
Sherene says
So I didn’t make chicken wings but I wanted to make hot honey sauce to go with (store bought!) chicken and homemade waffles. Thanks for the details in this post, Brandi!
Nita says
So I spiced this up by adding a nice lot of cayenne. This rub would be beyond fabulous on pork loin or in pulled porked. Also appreciated the advice to use parchment, so many people could save cleanup time this way. Overall, a good solid A+.
staysnatched says
So glad to hear it.