What does the baking powder do?

I'm not going to wade too deep into the science, but baking powder is your secret weapon for crispy baked wings. To sum it up, baking powder is alkaline, causing the pH level of the chicken skin to raise and kickstarting the browning process. The water in the skin will evaporate faster, causing the skin to get browned and crispy without overcooking the wings!

What if I want this more spicy or less spicy?

Easy - simply add more honey to the sauce if it's too spicy for your tastes. OR, start out using a milder or spicier hot sauce, depending on your tastes.

Which hot sauce should I use?

You can use whatever hot sauce you'd like (or can handle...). I used Frank's Red Hot Sauce because we usually have a bottle on hand.

What can I use extra hot honey sauce for?

— Make the wings again! — Use as a dip for veggies, particularly celery or carrots. — Drizzle over chicken tenders, crispy chicken thighs , or cast iron chicken breast . — Drizzle over pork chops or pork tenderloin. — Toss roasted veggies like broccoli or brussels sprouts in extra sauce. — Use as a sauce for pulled pork or roast beef sandwiches.

How long can I store leftover hot honey sauce?

Store in an airtight container in the fridge for up to 3 weeks.

Hot Honey Chicken Wings - Chelsea Joy Eats

Name: Hot Honey Chicken Wings
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds chicken wings, separated into wings and drummettes; 1/2 tablespoon baking powder, aluminum-free; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1/3 cup honey; 1/4 cup hot sauce (I used Frank's Red Original); 1 teaspoon crushed red pepper; 2 tablespoons butter

Description

Whether you're looking to jazz up a weeknight meal or for your next tailgate or game day get together, these hot honey chicken wings have to be on the menu! See the notes for grill or air fryer instructions!

Ingredients

Units Scale

2 pounds chicken wings, separated into wings and drummettes
1/2 tablespoon baking powder, aluminum-free
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/3 cup honey
1/4 cup hot sauce (I used Frank's Red Original)
1 teaspoon crushed red pepper
2 tablespoons butter

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Instructions

Move an oven rack to the very bottom tier and preheat oven to 400 degrees F. Place a wire rack over a rimmed baking sheet.
Using paper towels or dish towels, pat the chicken wings dry. In a large bowl, combine the baking powder, salt, pepper, paprika, and cayenne. Add the chicken wings and toss to coat.
Transfer the chicken wings to the wire rack, being careful that no wings are touching. Bake for 30-45 minutes, flipping halfway through, until browned and crispy. You may have to work in batches!
Meanwhile, whisk together the butter, honey, hot sauce, and crushed red pepper to a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Let simmer for about 10 minutes, whisking frequently, until reduced and thickened.
When done, remove the chicken wings from the oven. Set the oven to broil and move an oven rack to the highest position. Brush the wings with the hot honey sauce. Return the wings to the highest rack in the oven and broil for about 2 minutes.
Transfer the wings to a large bowl. Pour remaining hot honey sauce overtop and toss to coat.
Serve immediately with celery, ranch, and/or blue cheese.

Notes

Grill instructions: Disregard steps 1 and 3. Preheat grill to medium heat, roughly 375 to 400 degrees F. Grill for 18-25 minutes, turning once halfway through. Brush wings with hot honey sauce and continue to grill for 2-3 minutes. Continue with step 6.

Air fryer instructions: Disregard steps 1 and 3. Add to the seasoned wings to the basket of an air fryer, ensuring none of the wings are touching (you may have to work in batches). Cook on 375 degrees F for 18-20 minutes or until internal temperature reaches 165 degrees F. Continue with step 6.