Hot Honey Chicken Wings Recipe

Course: Appetizer

Cuisine: American

Prep Time: 20

Cook Time: 50

Marinate Time: 1

Total Time: 2 10

Servings:

Calories: 655kcal

Author: Becky Hardin

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. They're always a hit!

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Ingredients

For the Marinade

1 cup hot honey
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

Storage: Like all chicken wings, these wings are best enjoyed fresh. Try not to make these too far ahead of time! If you do have leftovers, keep cooked wings in the refrigerator for up to 4 days. Reheat in the oven at 400°F for 10-15 minutes.

Nutrition