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These sticky-sweet hot honey wings turn ordinary chicken pieces into an addictive appetizer that perfectly balances heat and sweetness. The wings bake up wonderfully crisp in your oven before getting coated in a homemade spicy honey mixture that gives them that mouthwatering sticky finish everyone will go crazy for.
I whipped these wings up for a football gathering once, and they vanished quicker than anything else I'd made. Now whenever friends come over, whether for watching sports or just hanging out, they always ask me to make these specific wings.
Ingredients
- Chicken wings: Go for bigger, meatier ones when you can find them
- Paprika: Gives a nice smoky undertone and gorgeous color
- Garlic powder and onion powder: Add tons of flavor without any chopping
- Cornstarch: The trick that makes wings crispy without the fryer
- Honey: Creates the foundation of our sticky coating - try local varieties for extra flavor
- Frank's RedHot Original sauce: Brings the perfect tangy kick
- Red pepper flakes: Let you dial the heat up or down
- Fresh garlic: Adds way more dimension to the sauce than powder can
- Butter: Makes everything richer and helps coat wings evenly
Step-by-Step Instructions
- Prep and Season:
- Set your oven to 400°F and put parchment on a baking sheet with a wire rack on top. This setup lets air flow all around the wings so they get crispy everywhere. Mix paprika garlic powder onion powder salt pepper and cornstarch in a big bowl. Toss your wings in until they're completely covered. That thin layer of cornstarch will make them super crispy.
- Arrange and Bake:
- Put the wings on your rack with the skin facing up and don't let them touch each other. When they have space between them the hot air can circulate better and they'll crisp up more. Cook for 40 to 45 minutes and flip them once halfway. You'll know they're done when they look golden brown and reach 165°F inside.
- Prepare the Glaze:
- While your wings are cooking melt your butter in a small pot over medium heat. Add in the honey hot sauce red pepper flakes minced garlic and salt. Keep whisking as everything starts to bubble gently. Let it cook for about 5 minutes until it thickens a bit. It should stick to the back of a spoon but still pour easily. Take it off the heat once it's ready.
- Glaze and Caramelize:
- Once your wings are cooked coat them with half the honey mixture making sure to get in all the nooks. Put them back in the oven for 5 to 10 more minutes until the coating starts to bubble and caramelize. Keep an eye on them since honey can burn fast. For extra crunch turn on the broiler for the last 3 minutes but watch them closely.
- Serve and Garnish:
- Move your wings to a plate and pour the rest of the sauce over them. The mix of baked-on glaze and fresh sauce makes them taste amazing. Throw on some green onions extra red pepper flakes and sesame seeds if you want. Serve them right away while they're still hot and crispy.
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Adding cornstarch completely changed my wing game after years of making disappointing ones at home. It gives you that restaurant-quality crunch I never thought I could get without a deep fryer. Even my husband, who swore he only liked fried wings, now actually prefers these.
Spice Level Customization
Making your own hot honey sauce means you can adjust the heat exactly how you want it. For mild wings that won't scare off people who can't handle spice, just use 1 tablespoon of hot sauce and skip the pepper flakes. For medium heat, just follow what's written. If you love things spicy, double up on red pepper flakes and throw in some cayenne too. You can always put extra hot sauce on the table so everyone can make theirs as fiery as they want.
Make Ahead Options
You can break down the prep for these wings to make entertaining less stressful. Get the wings seasoned up to a day ahead and keep them covered in your fridge. The seasonings actually work better when they sit on the meat for a while. You can make the sauce up to three days early and store it in the fridge. Just warm it up before using. When it's time to serve, all you'll need to do is bake and glaze them.
Serving Suggestions
These wings taste great by themselves, but you can also set up a whole wing bar with different sauces. Put these hot honey ones next to some buffalo, ranch and BBQ wings. Add some cool stuff on the side like celery and carrot sticks with blue cheese or ranch dip. The crunchy veggies feel nice against the wings and help cool down the heat. To make a full spread for game day, throw in some loaded potato skins, nachos, and plenty of cold drinks.
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Everyone will go nuts for these hot honey chicken wings with their bold flavors and crispy texture that'll have your guests begging for your secret.
Frequently Asked Questions
- → How do I make the wings extra crispy?
Pat the wings dry first, then coat them in cornstarch. Use a wire rack on your baking sheet for even airflow. Flip midway through and give them a quick broil at the end for extra crunch.
- → Can I make the sauce less spicy?
Definitely! Cut back on chili flakes or skip them altogether. You can also tweak the hot sauce amount to lower the heat or increase for extra fire.
- → Can these be prepped ahead of time?
Yes! You can season the wings and refrigerate before cooking. Fully baked wings can also be reheated at 180°C (350°F) until hot and crispy.
- → What can I serve with these wings?
Garnish with sesame seeds or green onions. Pair with ranch or blue cheese dip, celery sticks, or other veggies for a complete snack.
- → How do I store and reheat leftovers?
Place any extras in an airtight container in the fridge for up to three days. Warm them in the oven at 180°C (350°F) for 10 minutes to bring back their crunch.