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Chicken wings are a game day classic, and let me assure you, these hot honey wings always impress! Sweet and spicy, Hot Honey Chicken Wings are finger-lickin’ good! These sticky chicken wings are marinated, baked in the oven, and topped with a delicious hot honey glaze. If you’ve never used hot honey before, give this recipe a try! You’ll fall in love with each sweet yet spicy bite.
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Pin ItThese oven-baked hot honey wings are the ultimate game day food. I absolutely love them paired with a cold beer. This is one delicious bite I enjoy during the game!
If you are hosting a Super Bowl party this year, serve these wings as an appetizer. Your guests will thank you! I’ve seasoned the wings with an irresistible glaze, so each one is sweet, spicy, and baked to caramelized perfection. Hot honey adds the most delicious and addictive sweet yet spicy flavor and makes the wings perfectly sticky! If you haven’t tried hot honey yet, you don’t know what you’re missing.
Hot Honey Chicken Wings Recipe
Ingredients
For the Marinade
For the Chicken Wings
- 2 pounds chicken wings patted dry
- juice from 1 lime
For the Glaze
- ½ of the marinade
- ¼ cup honey
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter
- juice of ½ lime
- chopped fresh cilantro and sliced scallions for garnish
Video
Instructions
For the Marinade
- In a medium bowl, combine the hot honey, vinegar, Worcestershire sauce, salt, and pepper together.1 cup hot honey, ⅓ cup apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 tablespoon kosher salt, 1 teaspoon ground black pepper
- Pour half of the marinade into an airtight container and place in the refrigerator and the remaining half in a large resealable plastic bag.
- Add the chicken wings to the marinade in the bag. Squeeze the air out of the bag and make sure the chicken is evenly coated. Refrigerate for at least 1 hour (up to overnight).2 pounds chicken wings
For the Chicken Wings
- Preheat oven to 375°F. Line a large, rimmed baking sheet with foil and spray the foil with nonstick spray.
- Remove the marinated chicken wings from the refrigerator. Arrange the wings in a single layer on the prepared baking sheet and let sit at room temperature for 15 minutes while the oven preheats.
- Bake the wings for 40 minutes, rotating the pan halfway through baking.
- While the wings bake, prepare the glaze (see below).
- Remove the wings from the oven and increase the oven temperature to 425°F. Liberally brush both sides of each wing with glaze.
- Bake for an additional 8-10 minutes, until the glaze has caramelized. Watch closely so the wings don’t burn.
- Transfer the wings to a serving tray and let cool for 5 minutes. Drizzle the wings with fresh lime juice, garnish with sliced scallions and chopped cilantro, and enjoy.juice from 1 lime, chopped fresh cilantro and sliced scallions
For the Glaze
- While the wings bake, remove the remaining marinade from the refrigerator. Add ¼ cup honey to the remaining half of the marinade and stir until incorporated.½ of the marinade, ¼ cup honey
- Pour the glaze mixture into a small saucepan set over medium-low heat and cook, stirring often, until the sauce thickens by ⅓.
- With the glaze on low heat, stir in the crushed red pepper flakes and butter. If the glaze begins to get too thick, remove it from the heat.1 teaspoon crushed red pepper flakes, 2 tablespoons unsalted butter
- Immediately prior to using, add the lime juice and stir well.juice of ½ lime
Becky’s Tips
- Pat the wings dry before marinating so the marination works better.
- Marinate for at least 1 hour and up to 8 hours (overnight); any longer and they can become slimy.
- Use a meat thermometer to confirm the wings are cooked. Once the internal temperature reaches 165°F, the wings are cooked.
- To cook in the air fryer, air fry at 400°F for 16 minutes, flipping halfway. Brush with glaze and cook for another 3-5 minutes. For a smoky flavor, grill on medium-high for 20 minutes, flipping occasionally, then brush with glaze.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Hot Honey Chicken Wings Step by Step
Make the marinade: In a medium glass bowl, combine 1 cup of hot honey, ⅓ cup of apple cider vinegar, 1 teaspoon of Worcestershire sauce, 1 tablespoon of kosher salt, and 1 teaspoon of ground black pepper and mix well.
Pour half of the marinade into an airtight container and place in the refrigerator and the remaining half in a large resealable plastic bag.
Marinate the wings: Take 2 pounds of chicken wings and pat them dry. Now transfer them to a Ziplock bag and add the half portion of the hot honey marinade. Squeeze the air out of the bag and make sure the chicken is evenly coated. Refrigerate for at least 1 hour (up to overnight) for marination.
Bake the wings: Once the marination is done. Preheat the oven to 375°F. Line a large, rimmed baking sheet with foil and spray the foil with nonstick cooking spray. Carefully arrange the wings in a single layer on the baking sheet and let them sit at room temperature for 15 minutes while the oven preheats. Bake for 40 minutes and rotate the pan halfway through so they bake evenly.
Make the hot honey glaze: While the wings bake, prepare the honey glaze. Remove the other half of the marinade from the refrigerator. Add ¼ cup of honey and stir until well incorporated.
Cook the glaze: Transfer the glaze mixture into a small saucepan over a medium-low heat. Cook until the sauce thickens by 1/3. Keep stirring the sauce to prevent it from burning.
Add the crushed red pepper and butter: While the glaze is on low heat, add 1 teaspoon of crushed red pepper flakes and 2 tablespoons unsalted butter. Mix well and cook for a few more minutes. If the glaze begins to get too thick, remove it from the heat. Just before using it, add the juice of 1/2 lime and stir.
Brush the glaze onto the wings: Once 40 minutes of baking time is over, remove the wings from the oven and increase the oven temperature to 425°F. Liberally brush each wing with glaze on both sides. Bake for another 8-10 minutes until the glaze has caramelized. Watch closely, so the wings do not burn.
Cool and serve: Let the wings cool, and transfer to a serving tray. Drizzle the wings with the juice of 1 fresh lime, garnish with sliced scallions and chopped cilantro, and enjoy.
How to Store
Leftover wings will last 3-5 days in the refrigerator. Warm them in the microwave until desired and enjoy them all over again.
All chicken recipes are best enjoyed fresh, but if you are planning ahead of time or want to store them for longer, feel free to freeze them. Once wings are marinated, place the baking sheet in the refrigerator for 1-2 hours. Afterwards, transfer them to freezer-friendly bags and store. You can also store them after baking. Once wings have come to room temperature, place them in refrigerator for an hour and then store them in freezer-friendly bags for up to 3 months.
Make sure that all pieces stay separate and don’t stick to each other. Reheat in the oven at 400°F for 10-15 minutes.
Serving Suggestions
These hot honey wings are great served with other game day classics like sweet and crispy baked sweet potato fries, savory crockpot little smokies, some creamy guacamole, and tangy sour cream & onion dip.
