Hot Honey Chicken Wings Recipe

4.67 from 24 votes

Sweet and Spicy Hot Honey Chicken Wings are marinated, baked in the oven, and topped with a delicious hot honey glaze. If hot honey is new to you, then I would say just give this recipe a try! I bet you’ll fall in love with each sweet yet spicy bite.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time50

Marinate Time1

Total Time2 10

Course: Appetizer

Cuisine: American

Servings:

Author: Becky Hardin

Ingredients

For the Marinade

1 cup hot honey or make your own
⅓ cup apple cider vinegar
1 teaspoon Worcestershire sauce
1 tablespoon kosher salt
1 teaspoon ground black pepper

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

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

Video

Notes

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