Hot Honey Wings (Crispy Baked + 2-Minute Sauce)

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Hot Honey Wings (Crispy Baked + 2-Minute Sauce)

These Hot Honey Wings are crispy, juicy, and coated in a sweet-and-spicy glaze that sticks to every bite. Baked—not fried—with a simple seasoning blend and finished with a glossy hot honey sauce you make in minutes.

Prep Time10

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: Hot Honey Wings

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For the wings:

2 lbs chicken wings patted dry
1 tbsp baking powder aluminum-free
¾ tsp kosher salt
½ tsp black pepper
1 tsp garlic powder

For the hot honey sauce:

½ cup honey
2 tbsp hot sauce like Frank’s RedHot
1 tbsp apple cider vinegar
1 tbsp butter
½ tsp garlic powder
Pinch of cayenne optional, for extra heat

Instructions

Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
Season the wings: In a large bowl, mix the baking powder, salt, pepper, and garlic powder. Toss wings in the mixture until evenly coated. Spread wings in a single layer on the baking sheet.
Bake the wings for 45–50 minutes, flipping once halfway through, until the skin is deep golden and crisp.
Make the sauce: While wings bake, combine honey, hot sauce, vinegar, butter, garlic powder, and cayenne (if using) in a small saucepan. Simmer over low heat for 1–2 minutes until smooth and warmed through. Don’t boil.
Toss and serve: Transfer hot wings to a large bowl. Pour over hot honey sauce and toss to coat. Serve right away.

Notes

Storage: Leftovers keep in the fridge up to 3 days. Reheat in the oven to re-crisp.

Spice level: Adjust the cayenne and hot sauce to taste.

Baking powder tip: This helps crisp the skin—don’t skip it. Just be sure it’s aluminum-free so it doesn’t leave a taste.

Use two trays if wings are crowded—they need space to crisp up.

Serve with ranch or blue cheese dip, celery sticks, or even over waffles for brunch.

Nutrition