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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 flavor. 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.
Table of Contents
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 around (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.
Why you will love this recipe
- These wings are quick and easy and can be on the table in 30 minutes.
- They are full of flavor and texture thanks to the crispy chicken skin, sweet honey, salty soy sauce, hot and spicy chili, and nutty sesame seeds.
- They are perfect for a snack, starter, or party food. Alternatively, enjoy as a flavor-packed lunch or fuss-free supper.
Ingredients
- 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 flavorless oil with a high smoke point (so it can be cooked at high temperatures). Rapeseed or vegetable oil would also work well.
- Red chili – Brings the heat to these Hot Honey Chicken Wings – you can deseed if you don’t want them to be too spicy!
- Honey -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 thighs work well (keep the skin-on for maximum crispiness). Just make sure you adjust the cooking time accordingly.
Honey or maple syrup: You could use maple syrup if that is what you have at hand. It will have a different flavor profile (honey tends to be more floral, while 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 chili.
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.
How to make hot honey chicken wings
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Preheat the oven to 428°F (220°C/200°C fan). Line a large baking sheet with parchment 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 cornstarch (cornflour). Mix well to completely coat the chicken wings.
THREE: Place the chicken wings well-spaced apart onto the prepared baking sheet. Roast in the oven for about 18-20 minutes – or until golden and crispy.
FOUR: Heat oil in a pan, stir-fry chili, garlic, and ginger until fragrant, then add honey, soy sauce, and vinegar, cooking until the sauce foams lightly.
FIVE: Remove the cooked chicken wings from the oven, reduce the temperature to 392°F (200°C/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 sheet and bake for another 5 minutes. Sprinkle with sesame seeds and scallions (spring onions) and serve.
Tips from Margie’s kitchen
- Dry thoroughly: Make sure you thoroughly pat your chicken wings dry with a clean 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
Taste the fresh red chili 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.
You can prep ahead and coat the chicken wings a few hours ahead of time. Just cover them with plastic wrap and keep them chilled in the fridge until ready to cook. The hot honey sauce can also be made a few hours ahead and stored in a jar or sealed airtight container at room temperature.
Yes, roast the chicken wings at 356°F (180°C) in the air fryer for 15 minutes. Then place them back in the air fryer for the final 5 minutes once the hot honey is on.
Either arrange them on a platter with bowls of dips like zesty lemon mayonnaise or garlic aioli 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. Noodles are great, too.
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 air fryer for 5 minutes at 356°F (180°C) or in the oven for 7 minutes at 392°F (200°C/180°C fan). You want it hot all the way through but don’t want to burn the hot honey sauce, so keep it low and be patient.
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 Grilled Chimichurri Chicken with Roasted Potatoes. Also, don’t miss my one-pan Sticky Chicken with Beetroot and Red Onion or Harissa Chicken with Labneh, Roasted Red Peppers, and Red Onion. This Thai Chicken Salad is also a great one.
Easy Healthy Recipes
Baked Chicken Skewers with Herb Drizzle, Crunchy Salad & Raita
Chicken Recipes
Chicken and Shrimp 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:
- 2.6 lb chicken wings
- 1 tbsp sunflower oil
- 1/2 tbsp salt
- 1/2 tsp white pepper
- 1 tbsp cornstarch (cornflour)
For the hot honey sauce:
- 1 tbsp sunflower oil
- 1 small red chili, finely chopped (deseeded, if desired)
- 2 garlic cloves, finely chopped
- 1/2 tbsp finely chopped ginger
- 5.25 oz runny honey, about generous 1/3 cup
- 1 fl oz light soy sauce
- 1 tsp apple cider vinegar
To serve:
- Sesame seeds
- Finely chopped scallions (spring onions)
Instructions
- Preheat the oven to 428°F (220°C/200°C fan). Line a large baking sheet with parchment paper.
- Pat the chicken wings dry thoroughly with a paper towel. Place them into a large mixing bowl.
- Add the sunflower oil, salt, white pepper, and cornstarch (cornflour). Mix well to completely coat the chicken wings.
- Place the chicken wings, well spaced apart, onto the prepared baking sheet. 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 chili, 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 392°F (200°C/180°C 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 sheet and bake for another 5 minutes.
- Set on a serving plate, sprinkle with sesame seeds and scallions. Enjoy!
Notes
Make-ahead and storage
To store: Keep in an airtight container in the fridge for up to 3 days. To reheat: Reheat in the air fryer for 5 minutes at 356°F (180°C) or in the oven for 7 minutes at 392°F (200°C/180°C fan). You want it hot all the way through but don’t want to burn the hot honey sauce, so keep the temp there and be patient. Make ahead: You can prep ahead and coat the chicken wings a few hours ahead of time. Just cover them with plastic wrap 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 container at room temperature.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
