Hot Honey Chicken Wings with Crispy Skin
Sticky, sweet, scorching-hot, and impossibly crunchy, these hot honey chicken wings deliver restaurant-quality crispiness without the mess of a deep fryer. A baking powder and cornstarch dry-brine technique ensures shatteringly crisp skin, while a glossy, fiery-sweet glaze of honey, butter, and chili clings to every bite. Perfect for game day or weeknight dinners, this foolproof recipe will have everyone asking for more.
Equipment
- Large bowl
- Paper towels
- Wire rack
- Baking Sheet
- Small saucepan
- Whisk
- Mixing bowl
- Tongs
- Instant-read thermometer (optional)
Ingredients
- 2 lbs chicken wings, split into drumettes and flats
- 1 tbsp baking powder aluminum-free
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup honey
- 3 tbsp unsalted butter
- 2 tbsp hot sauce like Frank's RedHot or Crystal
- 1-2 tsp red pepper flakes
- 1 tsp garlic powder
- ½ tsp smoked paprika
Instructions
- Pat the chicken wings thoroughly dry with paper towels. If using whole wings, cut at the joint to separate drumettes from flats and discard the wingtips.
- In a large bowl, combine the baking powder, salt, and pepper. Add the dried wings and toss thoroughly until every piece is evenly coated.
- Place the seasoned wings on a wire rack set over a baking sheet. Refrigerate uncovered for at least 30 minutes, or up to overnight, to dry the skin.
- Preheat the oven to 425°F (220°C).
- Bake the wings on the center rack for 40-45 minutes, turning the baking sheet halfway through, until deeply golden brown and crispy. The wings are done when they reach an internal temperature of 165°F (74°C).
- While the wings bake, make the sauce: In a small saucepan over medium heat, combine the honey, butter, hot sauce, red pepper flakes, garlic powder, and smoked paprika. Whisk until the butter is melted and the sauce is smooth and gently bubbling. Simmer for 2-3 minutes until slightly thickened.
- Remove the wings from the oven and let them rest for 1-2 minutes. Place them in a large mixing bowl and pour the hot honey sauce over them. Toss vigorously until every wing is evenly coated.
- Serve immediately, sprinkled with extra red pepper flakes if desired.
Notes
For the crispiest skin, do not skip the dry-brine rest in the refrigerator. Ensure the wings are not overcrowded on the baking sheet; use a wire rack to allow air circulation. Toss the wings in the sauce just before serving to prevent sogginess. For a brown butter variation, brown the butter in a saucepan until nutty before adding the honey and hot sauce. For a garlic lover's twist, sauté 2-3 minced garlic cloves in the butter before adding other sauce ingredients. For a smoky chipotle heat, replace red pepper flakes with 1-2 teaspoons of chipotle powder or a minced chipotle in adobo. Store leftover wings in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F oven for 5-7 minutes to restore crispiness.