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Crispy Hot Honey Chicken Wings with a super clingy sauce.

Chicken Wings

These crispy Hot Honey Chicken Wings are unforgettable because of the juicy and tender meat and the hot honey sauce that clings to the wings perfectly.
Servings: 6 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
 

Chicken Wings

  • 3 pounds chicken wings flats and drummies combined, or whatever chicken wing parts you prefer
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic salt
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon corn starch
  • 1 teaspoon baking powder

Hot Honey Sauce

  • 3 tablespoons butter
  • 3 cloves garlic crushed
  • 1/3 cup hot honey such as Mike’s
  • 4 tablespoons Frank’s Hot Sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar

Instructions
 

  • Preheat the oven. Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees F.
  • Prepare the Baking Pan. Line a baking sheet with aluminum foil and place a wire cooling rack on top. Spray the rack very well with non-stick spray.
  • Prepare the Spice Rub. In a small bowl, combine the paprika, garlic salt, red pepper flakes, corn starch and baking powder.
    1 teaspoon smoked paprika, 1 teaspoon garlic salt, 1/2 teaspoon red pepper flakes, 1 tablespoon corn starch, 1 teaspoon baking powder
  • Prep the Wings and Season. Use paper towels to pat the wings very dry on all sides. In a large mixing bowl, toss the prepared wings with the oil. Sprinkle the seasoning over the wings, tossing evenly to coat well.
    3 pounds chicken wings, 2 tablespoons vegetable or canola oil
  • Transfer the Wings. Arrange the seasoned wings, skin side up, in single layer on the prepared wire rack, leaving space around each wing so the heat can circulate well.
  • Bake the Wings. Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. Total cooking time typically takes about 35-40 minutes, depending on the size of your wings and how your oven cooks. **You will know the wings are ready when the meat pulls easily away from the bone.
  • Prepare the Sauce. While the wings bake, prepare the sauce. In a medium skillet, melt the butter over medium heat. Add the garlic, hot honey, hot sauce, soy sauce, sesame oil, and rice vinegar; bring to a simmer and cook 1-2 minutes until slightly thickened; keep warm over low heat.
    3 tablespoons butter, 3 cloves garlic, 1/3 cup hot honey, 4 tablespoons Frank’s Hot Sauce, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar
  • Sauce the Wings. Remove the wings from oven and let them rest for 5 minutes. Transfer the wings to large bowl and toss with the warm, prepared sauce. Serve at once, with more sauce on the side, if desired, for dipping.

Notes

Double the sauce if you'd like some to serve on the side for dipping.
If you use whole wings for this recipe, they get more crispy if you leave them lay flat when cooking instead of "folding" them into themselves on the baking sheet.
If you want to cut whole chicken wings into separate drummies and flats yourself, a good pair of poultry shears makes this task so easy and fast when you cut them apart at the joints.
Don't worry if the sauce separates a bit in the skillet. Just before saucing the cooked wings, give the sauce a good stir, then pour. The sauce stays together perfectly once it hits the skin of the chicken wings - such magic!
Because chicken wings drip quite a bit of fat as the skin crisps, be sure to cover your baking sheet with heavy-duty foil to make the clean up way easier and faster.
Chicken skin can stick to even the most well-coated baking rack, making them sometimes hard to clean. To easily remove stuck-on chicken skin, fill a rimmed sheet pan with hot soapy water and add a dryer sheet (yes, such as Bounce). Slip the rack into the water on top of the wet dryer sheet and let it soak for an hour or so, or until the chicken skins loosen themselves and slide off. I have no idea how or why this works, but it does!

How Cook Chicken Wings in the Air Fryer 

Preheat the air fryer to 365 degrees F. Follow the recipe as directed in recipe steps1-4. Place the wings onto the well-greased air fryer rack, leaving space around each one for good heat circulation, working in batches as needed. Cook each batch of wings for 20-25 minutes, turning half way through the cooking time, or until very golden brown, crispy, and cooked throughout. Continue as directed in recipe steps 7-8. 
**Air fryer cooking times can vary depending on the brand, style and size of the model. 
 

Nutrition

Calories: 395kcalCarbohydrates: 18gProtein: 23gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 109mgSodium: 915mgPotassium: 222mgFiber: 0.3gSugar: 16gVitamin A: 569IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was!