Baked Hot Honey Chicken Wings
Wings coated in baking powder and spices, baked until shatteringly crisp, then tossed in a spicy, buttery hot honey glaze. Fryer-crisp without the fryer.
Chef's note Baking powder (not baking soda!) dries the skin so it crackles like a fried wing. Want more fire?
Chef's note Baking powder (not baking soda!) dries the skin so it crackles like a fried wing. Want more fire? Double the chili flakes or use a habanero hot sauce.
Ingredients
- 3 lb chicken wings split into flats and drumettes
- 1 tbsp baking powder aluminum-free
- 1½ tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ⅓ cup honey
- 2 tbsp hot sauce
- 1 tsp red pepper flakes
- 2 tbsp butter
- 1 tsp apple cider vinegar
Steps
Heat the oven to 250°F with racks in the lower and upper thirds. Set a wire rack in a foil-lined sheet pan.
Pat 3 lb chicken wings very dry with paper towels. Toss them in a large bowl with 1 tbsp baking powder, 1½ tsp kosher salt, 1 tsp garlic powder and 1 tsp smoked paprika until evenly coated. Arrange skin side up on the rack without touching.
Bake on the lower rack 30 minutes to render the fat. Move the pan to the upper rack, raise the oven to 425°F, and bake 40 to 50 minutes more, until deep golden and crisp.
Meanwhile, warm ⅓ cup honey, 2 tbsp hot sauce, 1 tsp red pepper flakes and 2 tbsp butter in a small saucepan until the butter melts. Simmer 1 minute, then stir in 1 tsp apple cider vinegar.
Toss the hot wings in the hot honey right away and serve.
Variations
Cooks branch a recipe to save their own take. The original never changes.
No variations yet. Be the first.
Ratings and comments
No comments yet.
For search engines and AI assistants
This recipe is also available as JSON and plain text, carries schema.org Recipe data, and can be scaled or added to a shopping list by any assistant connected to the Befana MCP server.