Hot Honey Chicken Wings - Heavenly Home Cooking

These hot honey chicken wings are the perfect mix of sweet, sticky, and slightly spicy, with a caramelized, oven-baked finish. Easy to make and packed with flavor, they’re a hit for game day, Super Bowl parties, backyard barbecues, potlucks, family movie nights, or casual get-togethers!

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A plate of hot honey chicken wings with a caramelized glaze, garnished with green onions. A dish of hot sauce with a honey dipper, a bowl of chopped green onions, and a tray of extra wings are arranged on a marble surface.

Sticky, and drenched in a rich, buttery hot honey sauce, these hot honey chicken wings hit the perfect balance of sweet heat and bold flavor – impossible to resist and even harder to stop eating! They strike the perfect balance of flavors, delivering a satisfying bite followed by a slow, warming heat that keeps you coming back for more.

Forget deep frying – these wings are baked to perfection with a simple spice rub that packs in smoky, savory goodness. Once they’re caramelized, they’re tossed in a hot honey sauce that’s equal parts sweet, tangy, and fiery.

They’re perfect to serve for a game day party, backyard barbecue, or even to your family for a restaurant-quality wing night at home. This recipe guarantees a crowd-pleasing bite without the hassle of deep frying.

Reasons to Love This Recipe

Sweet, Sticky & Spicy. The perfect balance of honey, butter, and just the right kick of heat.
Oven-Baked, No Deep Frying. Enjoy delicious wings without the hassle of frying or dealing with excess oil.
Simple Ingredients, Bold Flavor. A handful of pantry spices and a quick homemade hot honey sauce make these wings burst with flavor.
Great for Any Occasion. Whether it’s game day, a backyard barbecue, or a casual weeknight craving, these wings always hit the spot.
Easy to Make. Just season, bake, toss in sauce, and serve! No complicated steps, just big flavor with minimal effort.
Customizable Heat Level. Adjust the spice to your liking by choosing mild, medium, or extra-hot sauce.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

A top-down view of the labeled ingredients for hot honey chicken wings, including raw chicken wings, honey, hot sauce, butter, green onions, and a plate of spices such as brown sugar, paprika, cumin, onion powder, garlic powder, salt, and pepper, arranged on a marble surface.

Chicken Wings. Chicken wings are the star of the dish! Using drumettes and flats ensures even cooking. For a tutorial on how to cut drumettes and flats from whole wings, I recommend this tutorial from Recipe Tin Eats. If you don’t want to use wings, you can substitute bone-in, skin-on chicken thighs or drumsticks (bake for 50-55 minutes), boneless skinless chicken thighs (reduce cook time to 25-30 minutes), or cauliflower florets for a vegetarian version (roast at 400 F for 25-30 minutes, tossing halfway).
Brown Sugar. Brown sugar adds a hint of sweetness to the spice rub, helping the wings caramelize as they bake. You can substitute honey or maple syrup (use 1 tablespoon instead of 2 and mix it into the sauce), or coconut sugar for a refined sugar-free option.
Paprika. Paprika gives the wings a mild, earthy sweetness and deep reddish color. You can substitute smoked paprika for a bolder, smoky flavor or chili powder for a slight heat boost.
Salt & Black Pepper. Essential for seasoning and balance, bringing out the flavors in the spice rub and sauce. You can substitute kosher salt (reduce by ½ teaspoon) or white pepper for a milder, slightly earthy flavor.
Ground Cumin. Cumin adds a warm, slightly smoky flavor that pairs well with the sweetness of the honey. You can substitute coriander for a milder, slightly citrusy flavor or garam masala for a touch of warm spice.
Onion Powder & Garlic Powder. Onion and garlic powder create a rich, savory base in the spice rub. They distribute flavor evenly without the moisture of fresh garlic and onion. You can substitute 1 small, minced garlic clove and 1 tablespoon grated onion, mixing them directly into the sauce.

Hot honey sauce ingredients:

Butter. Butter adds richness to the sauce and helps bind the honey and hot sauce together. You can substitute ghee or clarified butter for a nuttier flavor, olive oil for a dairy-free option (though the sauce will be slightly thinner), or vegan butter for a plant-based version.
Honey. Honey provides the perfect sticky sweetness to balance out the heat. You can substitute maple syrup for a deep caramel-like sweetness or agave nectar for a milder vegan alternative.
Hot Sauce. Hot sauce brings heat and acidity to cut through the richness of the butter and sweetness of the honey. You can substitute sriracha for a milder garlic-infused heat, buffalo sauce for tanginess, or cayenne pepper plus vinegar (mix ¼ teaspoon cayenne with 1 teaspoon vinegar).
Green Onions (Optional Garnish). Green onions add flavor and a pop of color to the finished dish. You can substitute chopped cilantro or parsley for a fresh herbal note or thinly sliced red chilies for extra heat and color.

Step-by-Step Instructions with Photos

This is a brief overview. Be sure to check out the full recipe and ingredient list below

Step 1: Preheat the oven to 380 F (193 C) and line two baking sheets with parchment paper.

A glass mixing bowl with brown sugar, sweet paprika, salt, pepper, ground cumin, onion powder, and garlic powder, ready to be mixed for seasoning the hot honey chicken wings. Fresh green onions and small bowls of honey and hot sauce sit nearby on a marble surface. — **Step 2:** Pat the chicken wings dry with paper towels for better caramelization. In a large bowl, mix brown sugar, paprika, salt, black pepper, cumin, onion powder, and garlic powder.

A glass mixing bowl filled with raw chicken wings coated in a spice mixture of brown sugar, sweet paprika, salt, pepper, ground cumin, onion powder, and garlic powder. Fresh green onions and small bowls of honey and hot sauce sit nearby on a marble surface. — **Step 3:** Add the chicken wings and toss to coat evenly.

A baking sheet lined with parchment paper holding raw, seasoned chicken wings arranged in a single layer, ready for the oven. Bowls of honey and hot sauce, along with fresh green onions, are placed nearby on a marble surface. — **Step 4:** Arrange the wings in a single layer on the baking sheets, ensuring space between them.

A baking sheet lined with parchment paper holding freshly baked chicken wings with crispy, golden-brown skin, straight out of the oven. Caramelized seasoning and rendered juices are visible on the parchment. — Bake for 45 minutes, flipping and rotating halfway through. Wings are done when they reach 165 F (74 C).

A saucepan on a marble surface containing butter, honey, and hot sauce, beginning to melt together to create the hot honey sauce for the chicken wings. — **Step 5:** While the wings bake, add butter, honey, and hot sauce in a small saucepan and heat over medium heat.

A saucepan filled with simmering hot honey sauce, made from melted butter, honey, and hot sauce, ready to coat the baked chicken wings. — **Step 6:** Simmer for 2 minutes, stirring constantly, until the butter melts and the sauce slightly thickens. (Note 6)

A glass mixing bowl filled with freshly baked chicken wings coated in a glossy hot honey sauce, ready to be tossed for even coverage. — **Step 7:** Place the wings in a large bowl and toss with the hot honey sauce.

A glass mixing bowl filled with hot honey chicken wings being tossed with tongs to evenly coat them in the sticky, caramelized sauce. — **Step 8:** Toss quickly, serve immediately, and garnish with green onions if desired.

Tips for Success

Pat the Chicken Dry. Use paper towels to pat the wings completely dry before seasoning. This helps the spice rub stick better.
Don’t Overcrowd the Pan. Arrange the wings in a single layer with space between each piece. Overcrowding traps steam and prevents the skin from browning properly. If needed, use two baking sheets.
Flip Halfway for Even Browning. For even browning, flip them over halfway through baking.
Check the Internal Temperature. Chicken wings are done when they reach an internal temperature of 165 F (74 C), but for extra tenderness, you can cook them until 175-185 F (80-85 C) without drying them out.
Let the Wings Rest Before Saucing. Letting the wings sit for a couple of minutes after baking helps the juices redistribute.
Adjust the Heat to Taste. If you love extra heat, add more hot sauce or a pinch of cayenne to the hot honey sauce. If you prefer it milder, reduce the hot sauce or mix in a little more honey.
Serve Immediately. These wings are best fresh out of the oven while the sauce is warm and sticky.

Make Ahead Tips

Season the Wings in Advance
For even more flavor, season the wings up to 24 hours in advance and store them in the fridge. This allows the spices to penetrate the meat, making them extra tasty.
Bake Ahead & Reheat Later
If you’re prepping for a gathering, you can bake the wings ahead of time and store them in the fridge. When ready to serve, reheat them in the oven at 375 F (190 C) for 10-15 minutes until warmed through, then toss with the hot honey sauce.
Make the Hot Honey Sauce Ahead
The sauce can be made up to 1 week in advance and stored in an airtight container in the fridge. When ready to use, gently reheat it on the stove or in the microwave until warm and pourable.
Freeze Uncooked, Seasoned Wings
To save time, coat the raw wings in seasoning and freeze them in a single layer. When ready to cook, bake from frozen, adding an extra 5-10 minutes to the cooking time.

A crispy chicken wing drizzled with hot honey from a wooden honey dipper, highlighting its glossy, caramelized coating.

Storage and Reheating

Storing leftover wings:

Refrigeration: Store leftover wings in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing to prevent condensation from making them soggy.
Freezing: For longer storage, place cooled wings in a freezer-safe container or zip-top bag and freeze for up to 3 months. For best results, freeze them in a single layer on a baking sheet before transferring to a bag to prevent sticking.

Reheating for Best Results

Oven (Best Method): Preheat to 375 F (190 C) and place wings on a wire rack over a baking sheet. Heat for 15-20 minutes or until warmed through.
Air Fryer (Quickest Method): Preheat to 375 F (190 C) and reheat wings for 5-7 minutes, shaking halfway through.
Microwave: Heat in 30-second intervals until warm but note that the wings may become softer.

A plate of crispy, glazed hot honey chicken wings garnished with thinly sliced green onions. The wings have a caramelized, sticky coating with charred edges.

Prep Time:10 minutes

Cook Time:20 minutes

Chicken Wings

2 lbs chicken wings drumettes and flats separated (Note 2)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder

Hot Honey Sauce

¼ cup butter
¼ cup honey
2 tablespoons hot sauce (Note 3)
¼ cup thinly sliced green onions for garnish (optional)

Preheat the oven to 380°F (193°C). (Note 4)Line two baking sheets with parchment paper and set aside.
Pat the chicken wings dry with paper towels to remove excess moisture. This helps them caramelize in the oven.In a large mixing bowl, combine 2 tablespoons brown sugar, 2 teaspoons paprika, 2 teaspoons salt, 2 teaspoons black pepper, 1 teaspoon ground cumin, 1 teaspoon onion powder, and 1 teaspoon garlic powder.

2 lbs chicken wings
Add the chicken wings and toss until evenly coated.
Arrange the wings in a single layer on the prepared baking sheets, ensuring they are not crowded. (Note 5)Bake for 45 minutes, flipping the wings and rotating the baking sheet halfway through.Use an instant-read thermometer to check for doneness. The internal temperature should reach 165 F (74 C). (Note 1)Let the wings rest for at least 2 minutes after baking.
While wings are baking, in a small saucepan over medium heat, add the ¼ cup butter, ¼ cup honey, and 2 tablespoons hot sauce.
Bring to a gentle simmer, stirring constantly, and cook for about 2 minutes until the butter is melted and the sauce slightly thickens. (Note 6)
Transfer the wings to a large mixing bowl and pour the hot honey sauce over them.
Toss quickly and serve immediately to prevent the wings from getting soggy.
Garnish with ¼ cup thinly sliced green onions, if desired.Serve immediately and enjoy!

Use an instant-read thermometer to make sure the wings have reached 165 F (74 C) internally. For crispy wings, bake for an additional 5-10 minutes or broil for 2-3 minutes at the end.
You can also add ½ teaspoon of baking powder (not baking soda) to the spice rub. This helps draw out moisture and creates a crispy texture.
If using whole chicken wings, separate the drumettes and flats and discard the wing tips or use them to make broth.
Use a mild hot sauce for less heat or increase the amount for extra spiciness.
Baking at 380 F (193 C) ensures caramelized skin without excessive charring.
If wings are too close together, they will steam instead of browning. Use two baking sheets or cook in batches if needed.
If the sauce gets too thick, add 1-2 teaspoons of water and stir to loosen it. If it splits, whisk vigorously or blend for a smooth consistency.
You can season the wings up to 24 hours in advance and store them covered in the fridge. Bake when ready.

Servings: 6 servings

Calories: 315kcal

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