📝 Ingredients
For the Chicken Wings
- 2 lbs (900 g) chicken wings, split into flats and drumettes
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
For the Hot Honey Sauce
- ½ cup honey
- 2 tbsp hot sauce
- 1 tbsp unsalted butter, melted
- 1 tsp red pepper flakes
- 1 tsp apple cider vinegar
- 2 cloves garlic, minced
👨🍳 Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
- Pat the chicken wings completely dry with paper towels. This helps them become extra crispy.
- In a large bowl, combine the olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Toss the wings until evenly coated.
- Arrange the wings in a single layer on the wire rack, leaving space between each wing.
- Bake for 45–50 minutes, flipping the wings halfway through, until they are golden brown and crispy.
- While the wings are baking, prepare the sauce. In a small saucepan over low heat, combine the honey, hot sauce, melted butter, minced garlic, red pepper flakes, and apple cider vinegar. Stir continuously for 2–3 minutes until smooth and glossy. Do not let it boil.
- Transfer the hot, crispy wings to a large mixing bowl. Pour the hot honey sauce over the wings and toss until every wing is fully coated.
- Place the wings on a serving platter and garnish with chopped fresh parsley, sesame seeds, or sliced green onions if desired.
- Serve immediately with ranch or blue cheese dressing and fresh celery sticks.
💡 Tips
- Drying the wings before seasoning is the secret to maximum crispiness.
- For even crispier wings, refrigerate them uncovered for a few hours before baking.
- Adjust the amount of hot sauce or red pepper flakes to make them milder or spicier.
Enjoy these crispy, sweet, and spicy Hot Honey Chicken Wings—perfect for game day, family dinners, parties, or anytime you’re craving restaurant-quality wings at home!