Hot Honey Chicken Wings

Name: Hot Honey Chicken Wings
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Global
Ingredients: For the chicken wings:; 1.2kg chicken wings; 1 tbsp sunflower oil; ½ tbsp salt; ½ tsp white pepper; 1 tbsp cornflour; 1 tbsp sunflower oil; 1 small red chilli, finely chopped (deseeded, if wished); 2 garlic cloves, finely chopped; ½ tbsp finely chopped ginger; 150 g runny honey; 30ml light soy sauce; 1 tsp apple cider vinegar; Sesame seeds; Finely chopped spring onions

Jump to Recipe·Print Recipe

If you are looking for new ideas on what to make with chicken wings, I might just have solved your problem. Say hello to your new favourite recipe: Hot Honey Chicken Wings. Imagine juicy, tender chicken wings, with the crispiest skin, coated in the most incredible sweet and spicy hot honey sauce… just thinking about it is making me hungry. Oh, did I mention they are ready in just 30 minutes?

I think there is a misconception that something that tastes as good as Hot Honey Chicken Wings would be really complicated. I promise you, they are not. 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! Trust me, these Hot Honey Chicken Wings are sure to become a regular in your house. They are perfect any time of day; we love them with dips as a party food sharer (a bit like my Mini Sausage Rolls) or with some sides for a flavour-packed lunch or simple supper. I hope you love them as much as we do.

Why you will love this Hot Honey Chicken Wings 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 for Hot Honey Chicken Wings.

You will need the following 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, ethically raised, chickens. They go 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.

Salt - I recommend Maldon Salt for the best flavour. You could use their chilli flavour for a bit of extra heat or their garlic one for a stronger garlic flavour.

White pepper - this has a more earthy flavour than black pepper which works really well for seasoning the chicken wings.

Cornflour - this is a super handy store cupboard staple which helps thicken sauces (in this case the hot honey glaze).

For the hot honey sauce:

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!

Garlic - this adds a subtle garlic flavour with a hint of sweetness.

Ginger - a hint of fresh ginger gives a subtle warmth to the hot honey glaze.

Runny honey - this adds a delicious sweetness which helps balance out the other flavours and create a delicious hot honey glaze.

Soy sauce - this is full of salty, umami flavour which makes for the most moreish hot honey glaze. The light version is more flavoursome, while the dark version is a little thicker and sweeter.

Apple cider vinegar - this adds a delicious tangy flavour to these Hot Honey Chicken Wings.

Sesame seeds - I love the extra crunch and flavour that comes from sesame seeds (you can use white or black or a mixture). I recommend toasting them to really bring out the flavour.

Spring onions - these add a pop of colour, crisp texture and mild onion flavour.

Substitutions and Variations:

Chicken: I have made Hot Honey Chicken Wings but 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.

Fresh garlic and ginger - if you don’t have fresh garlic, you could use dried garlic granules (a super handy store cupboard essential in my house!) or garlic paste. Likewise, ginger paste would be a good swap for fresh ginger. Alternatively, you can get jars of garlic and ginger paste which would be a good sub here.

Pepper: you could use black pepper, if you prefer, but will need to use less as it has a sharper, more robust flavour.

Maple syrup: obviously these are Hot Honey Chicken Wings but 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.

Fresh herbs: I have garnished with finely chopped spring onions here, but you could also sprinkle with freshly chopped coriander or parsley, or some thinly sliced chives.

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 below 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.

Placing the chicken wings well-spaced apart onto the prepared baking tray.

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 sheets 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

What can I serve with these Hot Honey Chicken Wings?

These Hot Honey Chicken Wings are one of my go-to party food sharers. You can just arrange them on a platter and let everyone dive in! I will often put bowls of dips like zesty lemon mayonnaise or garlic aioli too. You could also serve them as a starter with the dip alongside.

I also love making Hot Honey Chicken Wings for a flavour-packed lunch or fuss-free supper. They work really well with all sorts of rice (the microwavable pouches make it even simpler) - sticky sushi rice, fragrant jasmine or fluffy basmati are all delicious. Hot Honey Chicken Wings and noodles are also a winning combination. I always have a selection of dried noodles in my larder which take just minutes to boil - or you can use those straight-to-the-work fresh noodles and stir-fry with some oriental-style veggies. You can then get creative with the toppings, crispy onions add a lovely crunch, whilst fresh herbs like chives and coriander add a burst of flavour.

Can I make these Hot Honey Chicken Wings in advance?

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.
Answer

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. It is such a delicious one-tray wonder which is perfect for a fuss-free midweek meal. If you prefer zingier flavours, my Grilled Chimichurri Chicken with Roasted Potatoes is ideal for a summer BBQ or cooked in a griddle pan throughout the year. Also don’t miss my one-tin Sticky Chicken with Beetroot and Red Onion - it has to be one of my favourite autumnal recipes. If you came here for spicy chicken recipe inspiration, you simply must try my Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion. Imagine tender smoky harissa-marinated chicken thighs, with the crispiest skin, served with creamy chive-infused labneh, roasted onions, sweet peppers, zesty lemon and crunchy almonds… What’s not to love?

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!