Hot Honey Wings Sauce

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Hot Honey Wings Sauce is the perfect way to make crispy, sticky, sweet and spicy chicken wings that are hard to resist!

Prep Time10

Cook Time55

Total Time1 5

Course: Appetizers, Sauces

Cuisine: American

Keyword: Hot Dips, Hot Honey, Hot Honey Wings Sauce

Servings:

Calories: 497kcal

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

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

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.

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.