Hot Honey Wings Sauce
Hot Honey Wings Sauce is the perfect way to make crispy, sticky, sweet and spicy chicken wings that are hard to resist! The hot honey glaze is the real star here, giving each wing a big dose of sticky coating with just the right amount of heat.
Get the Scoop!
- Customizable Heat: You control the spice level. Keep it mild or bring the heat!
- Perfect for Game Day: These wings are a guaranteed party hit, and make an easy weeknight meal too.
- No Fryer Needed: The chicken crisps up beautifully in the oven. No oil splatters, no deep fryer, just good crispy wings.
Since these wings are oven-baked and not fried, it makes them a little lighter without skimping on flavor. The more coatings you add, the deeper the color and the greater the heat. If you like spice, you’ll love this hot honey wings sauce that will be the hit of your tailgate and game day party!
For more great snacks, try my Beer Cheese Pretzel Dip that is creamy and smooth, and this ultimate Reuben Dip that creates a fun party spread!
What You’ll Need
For the Chicken
- 2 pounds bone-in chicken wings: A mix of flats and drumettes works great. Whole wings can be used but may need a longer cook time.
- 1 tablespoon olive oil: Or, use any oil you have on hand.
- ½ cup all-purpose flour: Helps create the crispy coating.
- ½ teaspoon smoked paprika: Adds a subtle smoky flavor.
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the Hot Honey Sauce
- ½ cup honey: Raw or regular. Darker honey like wildflower will add deeper flavor.
- 2 tablespoons Sriracha: can sub your favorite hot sauce.
- ½ teaspoon red pepper flakes: Adjust to taste.
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Easy Instructions
Prep the oven and pan. Preheat oven to 400ºF and lightly spray a wire rack with oil and set it over a baking sheet.
- Dry the Wings
Pat wings thoroughly dry with paper towels, then add to a large bowl. Drizzle with olive oil and toss to coat. - Mix the Coating
In a small bowl, combine flour, salt, pepper, onion powder, garlic powder, and smoked paprika. Whisk to remove clumps. - Dredge Wings
Sprinkle the flour mixture over the wings and toss until fully coated. - Bake and Flip
Arrange wings in a single layer on the prepared rack. Leave space between each wing for even crisping. Bake for 45–55 minutes, flipping halfway through. Wings are done when they reach an internal temp of 165°F. - Make the Hot Honey Sauce
While the wings bake, add honey, Sriracha, red pepper flakes, onion powder, and garlic powder to a small saucepan. Simmer on low heat until the wings are ready. - Toss Wings in Sauce – Transfer baked wings to a large bowl. Pour the hot honey over and toss to coat. Let them rest for 5–10 minutes, toss once more, and serve.
Favorite Pairings
- Ranch or Blue Cheese Dressing: Classic wing dip partners.
- Celery & Carrot Sticks: Cool and crunchy contrast.
- Cold Beer or Sparkling Water: Something to tame the heat!
Variations
- Air Fryer Wings: Cook at 400°F for 20–25 minutes, shaking halfway through.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose.
- Extra Heat: Add a splash of hot sauce right before serving for a fiery finish.
Pro Tips
- Pat the wings very dry before coating, moisture is the enemy of crispiness.
- Use a wire rack on your baking sheet to ensure heat circulates all around the wings.
- Don’t skip the resting time after saucing this allows the flavor to soak in and the coating to set.
Recipe FAQ
It has a solid kick, but it’s not overwhelming. Dial the heat up or down by adjusting the hot sauce or red pepper flakes.
Absolutely. Store it in the fridge for up to a week and reheat gently before using.
Yes, but make sure to thaw completely and pat them dry thoroughly before cooking for the best texture.
Cook at 400°F for 20–25 minutes, shaking halfway. Make sure they hit 165°F internally.
Storage Guide
Store leftover wings in an airtight container or resealable bag in the refrigerator for up to 4 days. Reheat in the oven or air fryer to bring back the crispiness.
Freeze chicken wings in an airtight container for up to 3 months. Thaw in the refrigerator overnight, or until completely thawed. Reheat in the oven or air fryer until temp reaches 165ºF.
Hot Honey Wings Sauce
*See notes in post for detailed tips, photos and instructions.
Equipment
- baking sheet
- mixing bowls
- small saucepan
- measuring cups and spoons
Ingredients
For the Chicken
- 2 pounds bone-in chicken wings - A mix of flats and drumettes works great. Whole wings can be used but may need a longer cook time.
- 1 tablespoon olive oil - Or use any oil you have on hand.
- ½ cup all-purpose flour - Helps create the crispy coating.
- ½ teaspoon smoked paprika - Adds a subtle smoky flavor.
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the Hot Honey Sauce
- ½ cup honey - Raw or regular. Darker honey like wildflower will add deeper flavor.
- 2 tablespoons sriracha - Can sub your favorite hot sauce.
- ½ teaspoon red pepper flakes - Adjust to taste.
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
Preheat oven to 400°F. Lightly spray a wire rack set over a baking sheet with oil.
- Pat wings thoroughly dry with paper towels, then add to a large bowl. Drizzle with olive oil and toss to coat.
- In a small bowl, combine flour, salt, pepper, onion powder, garlic powder, and smoked paprika. Whisk to remove clumps.
- Sprinkle the flour mixture over the wings and toss until fully coated.
- Arrange wings in a single layer on the prepared rack. Leave space between each wing for even crisping. Bake for 45–55 minutes, flipping halfway through. Wings are done when they reach an internal temp of 165°F.
- While the wings bake, add honey, Sriracha, red pepper flakes, onion powder, and garlic powder to a small saucepan. Simmer on low heat until the wings are ready.
- Transfer baked wings to a large bowl. Pour the hot honey over and toss to coat. Let them rest for 5–10 minutes, toss once more, and serve.
Notes
- Pat the wings very dry before coating, moisture is the enemy of crispiness.
- Use a wire rack on your baking sheet to ensure heat circulates all around the wings.
- Don’t skip the resting time after saucing this allows the flavor to soak in and the coating to set.
Nutrition
*Nutrition info is an auto generated estimate.
