Description
My Hot Honey Chicken Wings are sticky, crispy, and the perfect combination of both sweet and spicy flavors! Each wing is perfectly crispy on the outside (without any deep frying) and covered in the best homemade hot honey sauce. Ready in about an hour, these wings are both the perfect appetizer for game day or a fun weeknight dinner. Plus, they come together with easily accessible pantry staples!
Ingredients
Units
Scale
- 2 pounds split chicken wings
- 1 tablespoon avocado oil
- 1 tablespoon baking powder
- thinly sliced chives, for serving
Homemade Hot Honey Glaze
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- 1-2 teaspoons crushed red pepper flakes
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons paprika
- 1/2 teaspoon dried mustard
Instructions
- Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Pat the chicken wings dry with paper towels and then add them to a large mixing bowl. Add the avocado oil and baking powder to the wings and toss until well coated.
- Place the chicken wings on the parchment lined baking sheet in a single layer. Bake the wings for 40-45 minutes until golden brown and the skin is crispy, flipping halfway through.
- Make the Hot Honey Glaze: Add the hot honey, apple cider vinegar, and spices to a small mixing bowl and whisk together until well combined.
- Once all of the wings are done cooking, transfer them to a large mixing bowl and immediately pour on the hot honey glaze. Toss the wings until they are completely coated.
- Transfer the wings to a serving platter and garnish with thinly sliced chives. Serve with celery, carrots, and ranch or blue cheese dip.
Notes
Store leftover wings in an airtight container in the fridge for up to 4 days.
Reheat in the air fryer using the ‘reheat’ function or heat the air fryer to 400°F. Or, warm leftovers on a parchment paper-lined baking sheet in the oven at 400°F just until they’re hot and crispy.
