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These Hot Honey Chicken Wings are probably the most delicious way to make chicken wings. They are simpler than you think to make and the final dish is so full of flavour. Imagine juicy, tender chicken wings, with the crispiest skin, coated in the most incredible sweet and spicy hot honey sauce… They also only take 30 minutes to make, too.
I love these wings served with a dip as a party food sharer (a bit like my Mini Sausage Rolls) or as a simple supper with a side of rice and a sesame cucumber salad. Usually though I serve these when friends are coming round (like my one-pan Greek chicken) – just something casual since these aren’t the most elegant to eat but they are easy, which is the main thing when entertaining. All you have to do is toss the chicken wings in some seasoning and roast until crispy. The most hands-on part is making the hot honey sauce which takes just minutes! You could even prep it ahead of time and heat it before serving the wings.
Table of Contents
Why you will love this recipe:
- They are quick and easy and can be on the table in 30 minutes.
- They are full of flavour and texture thanks to the crispy chicken skin, sweet honey, salty soy sauce, hot and spicy chilli and nutty sesame seeds.
- They are perfect for a snack, starter or party food sharer. Alternatively, enjoy as a flavour-packed lunch or fuss-free supper.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Chicken wings – I always opt for chicken wings from free-range chickens. They turn deliciously crispy in the oven.
Sunflower oil – this is perfect as it is a flavourless oil with a high smoke point (so can be cooked at high temperatures). Rapeseed or vegetable oil would also work well.
Red chilli – this brings the heat to these Hot Honey Chicken Wings – you can deseed if you don’t want them to be too spicy!
Honey – this is the base of the hot honey glaze. You could use runny honey or set honey, as you will heat this to it will turn liquid in the pan.
Substitutions and Variations:
Chicken: You could use any sort of chicken. Chicken breasts, legs, drumsticks and chicken thighs would both work well (keep the skin-on for maximum crispiness). Just make sure you adjust the cooking time accordingly.
Maple syrup: you could use maple syrup if that is what you have to hand. It will have a different flavour profile (honey tends to be more floral whilst maple syrup is more caramel-like) but still give the sweet and spicy combo that is so incredible.
Citrus: I often serve these Hot Honey Chicken Wings with wedges of fresh lemon or lime on the side. The acidity balances out the sweetness of the honey and heat from the chilli.
Dips: I love serving Hot Honey Chicken Wings with all sorts of dips. A zesty lemon mayonnaise or creamy garlic aioli (I make a cheat’s version by swirling crushed or roasted garlic through mayonnaise) both taste so good. My Garlic Labneh would also be delicious.
Here’s how to make Hot Honey Chicken Wings:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Preheat the oven to 200C Fan. Line a large baking tray with non-stick baking paper. Pat the chicken wings to dry thoroughly with a paper towel. Place into a large mixing bowl.
TWO: Add the sunflower oil, salt, white pepper and cornflour. Mix well to completely coat the chicken wings.
THREE: Place the chicken wings well-spaced apart onto the prepared baking tray. Roast in the oven for about 18-20 minutes – or until golden and crispy.
FOUR: Heat oil in a pan, stir-fry chilli, garlic, and ginger until fragrant, then add honey, soy sauce, and vinegar, cooking until the sauce foams lightly.
FIVE: Remove the crispy golden chicken wings from the oven, reduce the temperature to 180°C Fan, and toss them in a large mixing bowl with hot honey sauce until well coated.
SIX: Return the chicken wings to the baking tray and bake for another 5 minutes. Sprinkle with sesame seeds and spring onions and serve.
Cooking Tips:
Dry thoroughly: make sure you thoroughly pat your chicken wings dry with a clean kitchen towel to get the crispiest hot honey chicken wings.
Give them space: don’t overcrowd your baking trays when roasting the chicken wings. They need to be well-spaced apart to allow them to crisp up properly. If making a larger batch, line a few more baking sheets.
Frequently Asked Questions
Either arrange them on a platter with bowls of dips like zesty lemon mayonnaise or garlic aioli too, for your guests. Otherwise, pair with rice (the microwavable pouches make it even simpler) – sticky sushi rice, fragrant jasmine or fluffy basmati are all delicious or noodles too.
You can prep ahead and coat the chicken wings a few hours ahead of time. Just cover them with cling film and keep them chilled in the fridge until ready to roast. The hot honey sauce can also be made a few hours ahead and stored in a jar or sealed tupperware at room temperature.
Keep in an airtight container in the fridge for up to 3 days. They are best fresh though, as that is when they are the crispiest.
Reheat in the airfryer for 5 minutes at 180c or in the oven for 7 minutes at 180c. You want it hot all the way through but don’t want to burn the hot honey sauce so keep it 180c and be patient.
Yes, roast the chicken wings at 180c in the airfryer for 15 minutes. Then place back in the airfryer for the final five minutes once the hot honey is on.
Taste the fresh red chilli and see how spicy it is. You can add half or even a quarter if you don’t like spicy or add more if you do.
Other recipes you might enjoy:
If you like the sound of my Hot Honey Chicken Wings, you will love my Peri Peri Chicken with Potato Wedges and my Grilled Chimichurri Chicken with Roasted Potatoes. Also, don’t miss my one-tin Sticky Chicken with Beetroot and Red Onion or my Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion. My Thai Chicken Salad is also a great one.
Easy Healthy Recipes
Baked Chicken Skewers with Herb Drizzle, Crunchy Salad & Raita
Chicken Recipes
Shrimp and Chicken Fried Rice
Lunch Recipes
Chicken Katsu Sandwich
Chicken Recipes
Chicken Pakoray (Pakora)
If you tried this Hot Honey Chicken Wings or any other recipe on the site, please do leave a comment and let us know how it went!
Hot Honey Chicken Wings
Ingredients
For the chicken wings:
- 1.2 kg chicken wings
- 1 tbsp sunflower oil
- ½ tbsp salt
- ½ tsp white pepper
- 1 tbsp cornflour
For the hot honey sauce:
- 1 tbsp sunflower oil
- 1 small red chilli, finely chopped (deseeded, if desired)
- 2 garlic cloves, finely chopped
- ½ tbsp finely chopped ginger
- 150 g runny honey
- 30 ml light soy sauce
- 1 tsp apple cider vinegar
To serve:
- Sesame seeds
- Finely chopped spring onions
Instructions
- Preheat the oven to 200C Fan. Line a large baking tray with non-stick baking paper.
- Pat the chicken wings to dry thoroughly with a paper towel. Place into a large mixing bowl.
- Add the sunflower oil, salt, white pepper and cornflour. Mix well to completely coat the chicken wings.
- Place the chicken wings well-spaced apart onto the prepared baking tray. Roast in the oven for about 18-20 minutes – or until golden and crispy.
- Meanwhile, make the hot honey sauce: heat the oil in a large non-stick frying pan or wok set over a medium heat. Add the chilli, garlic and ginger and stir fry for about 1 minute – or until fragrant (you want the garlic to be golden, but not brown).
- Add the runny honey, soy sauce and vinegar, stir well, then leave to cook for another couple of minutes – or until the sauce is lightly foaming. Remove from the heat and leave to cool slightly.
- Remove the crispy golden chicken wings from the oven and reduce the temperature to 180C Fan.
- Using tongs, pop the chicken wings into a clean large mixing bowl. Pour over the hot honey sauce and toss well to coat.
- Return the chicken wings to the baking tray and bake for another 5 minutes.
- Set onto a serving plate, sprinkle with sesame seeds and spring onions. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
