Crispy Baked Chicken Wings with Hot Honey Glaze
These crispy baked chicken wings are coated in a sweet and spicy hot honey glaze, delivering a perfect balance of crunchy skin and sticky, fiery flavor. Ideal for game days, casual dinners, or party snacks.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 pounds fresh or thawed whole chicken wings, separated into drumettes and flats
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/3 cup honey (113g), preferably local raw honey
- 2 tablespoons hot sauce (e.g., Frank’s RedHot)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon freshly squeezed lemon juice
- Optional garnish: chopped fresh parsley or sliced green onions
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup, then place a wire rack on top.
- Pat the chicken wings dry thoroughly with paper towels to ensure crispiness. Place the wings in a large mixing bowl.
- Sprinkle baking powder, salt, black pepper, garlic powder, and smoked paprika over the wings. Toss well using your hands or tongs until every wing is evenly coated.
- Arrange the wings in a single layer on the wire rack, making sure they don’t touch to allow hot air circulation.
- Bake for 25 minutes, then carefully flip each wing over using tongs. Bake for an additional 20-25 minutes or until wings are golden brown and crispy. The internal temperature should reach 165°F (74°C).
- While the wings bake, prepare the hot honey glaze by whisking together honey, hot sauce, melted butter, and lemon juice in a small bowl until smooth and glossy.
- Once wings are out of the oven, transfer them to a large bowl. Pour the hot honey glaze over the wings and toss gently but thoroughly to coat each piece.
- Serve immediately, garnished with chopped parsley or sliced green onions if desired.
Notes
For extra crispy skin, let the seasoned wings rest uncovered in the fridge for an hour before baking and bring to room temperature before cooking. Avoid glazing before baking to prevent burning. Reheat leftovers in a 375°F oven for 8-10 minutes to maintain crispiness. Use gluten-free baking powder and hot sauce for gluten-free version; substitute butter with coconut oil or vegan butter for dairy-free.
Nutrition
- Serving Size: About 6 wings per se
- Calories: 320
- Fat: 24
- Carbohydrates: 5
- Protein: 22
Keywords: chicken wings, baked chicken wings, hot honey glaze, crispy wings, game day recipe, easy chicken wings, party snack