These hot honey chicken wings are crispy, sticky, sweet, and just the right amount of spicy. They’re baked (not fried!) and basically disappear the second you put them out.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Chicken Recipes
These hot honey chicken wings are the kind I make when I want something super tasty with minimal fuss. They’re crispy on the outside (thank you, baking powder trick!), juicy on the inside, and coated in a sticky glaze that’s sweet from the honey, tangy from lime, and has just enough heat to keep things interesting. This flavor combo is also used in my super popular boneless skinless chicken thighs recipe.
The flavor hits all the right notes — savory, spiced, a little smoky. Plus, no deep-frying required. You can make them in the oven or air fryer, and they’re way lighter than traditional wings. I’ve made these a bunch of times now for dinners and parties, and people always go back for seconds (and thirds).
Each serving is about 220 calories with 15 grams protein, 4 grams carbs, and 15 grams fat—so it’s a pretty decent macro balance, too.
👩🍳 You might also like: salt and pepper chicken wings, hot honey chicken tenders, air fryer bbq chicken wings, dry rub chicken wings, baked honey soy chicken wings, sticky Portuguese chicken wings, or paleo chicken wings.
What You’ll Need
Here is what you’ll need for this hot honey chicken wings recipe. Find the full measurements in the recipe card below.
- Chicken wings – I usually buy pre-cut chicken wings, but you get whole wings and cut them yourself.
- Olive oil – Helps the seasoning stick and promotes crispiness.
- Spice Rub: Salt (essential for flavor), garlic powder and onion powder for that savory backbone, smoked paprika (a little smoky, a little sweet), and baking powder – not a flavor ingredient, but it gives you that bubbly, golden, crispy skin.
- Glaze: Hot honey – Store-bought or homemade (I’ve got a recipe if you want it) and lime juice for bright, tangy finish that balances the sweetness.
Swap tips: Don’t have smoked paprika? Regular sweet paprika will work. You can use lemon juice instead of lime in a pinch. No hot honey? Use regular honey and chili powder, or Sriracha hot sauce.
How To Make Hot Honey Chicken Wings
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for hot honey chicken wings.
- Preheat oven to 410°F / 210°C and place a wire rack on a lined baking sheet. You can use foil or baking paper to catch the drippings.
- Mix salt, garlic powder, onion powder, smoked paprika, and baking powder in a small bowl.
- Pat wings super dry, then toss with olive oil and spice mix.
- Arrange on the rack in a single layer, skin side up.
- Bake 22 minutes, flip, and bake another 20 minutes until crispy and browned.
- Toss with hot honey and lime juice while hot. Serve!
Watch The Video
Recipe Tips
- Don’t skip the drying step — extra moisture = less crisp.
- Baking powder is the secret to that crackly skin without frying.
- For even crispier wings, let them sit uncovered in the fridge for an hour or two after seasoning. Kind of like a dry brine.
- Want more heat? Use extra hot honey or add a pinch of cayenne or chili powder to the spice rub.
- Try them in the air fryer: cook in two batches at 400°F (200°C) for about 18–20 minutes, flipping halfway.
- Storage tips: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp!
- Make-ahead tips: You can season the wings ahead of time and refrigerate them for up to 24 hours before baking. Even better for crispiness. Just glaze them right before serving.
Serving Suggestions
These are so good on their own, but I also love them with:
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These hot honey chicken wings are crispy, sticky, sweet and just the right amount of spicy. They’re baked (not fried!) and basically disappear the second you put them out. Find step-by-step photos and more recipe tips above.
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Preheat your oven to 410°F / 210°C. Line a baking tray with foil or parchment and place a wire rack on top. Spray with oil if needed.
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In a small bowl, mix together the salt, baking powder, garlic powder, onion powder, and smoked paprika.
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Pat the chicken wings dry really well using paper towels. (This is key!)
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Toss the wings in a large bowl with olive oil, then add half the spice mix. Flip and add the rest, tossing to coat evenly.
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Arrange wings skin side up on the rack in a single layer.
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Bake for 22 minutes, flip, then bake for another 20 minutes until crispy and browned.
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Remove from oven and place half the wings in a bowl. Drizzle with 2 tablespoons of hot honey and juice of half a lime. Toss to coat. Repeat with the rest.
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Serve hot and sticky!
- Can I use drumsticks or boneless chicken? You can! Just adjust the cooking time — drumsticks take longer, boneless less time. Keep an eye on them so they don’t dry out.
- What if I don’t have hot honey? Mix regular honey with a little hot sauce (like sriracha or Frank’s), red chili flakes, or cayenne. Taste and tweak until you love it.
- Why use baking powder? It is the secret to that crackly skin without frying. It reacts with the skin and moisture to create tiny bubbles—aka crispy magic. Just make sure it’s aluminum-free to avoid any odd aftertaste.
- Can I freeze these? You can freeze the cooked, unglazed wings. Reheat in the oven, then toss with glaze once hot.
- Don’t skip the drying step — extra moisture = less crisp.
- For even crispier wings, let them sit uncovered in the fridge for an hour or two after seasoning. Kind of like a dry brine.
- Want more heat? Use extra hot honey or add a pinch of cayenne or chili powder to the spice rub.
- Try them in the air fryer: cook in two batches at 400°F (200°C) for about 18–20 minutes, flipping halfway.
- Storage tips: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp!
- Make-ahead tips: You can season the wings ahead of time and refrigerate them for up to 24 hours before baking. Even better for crispiness. Just glaze them right before serving.
Calories: 262kcal | Carbohydrates: 14g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 661mg | Potassium: 163mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 368IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 1mg
