These crispy honey buffalo chicken wings put a sweet twist on a classic spicy favorite.
I use a few simple techniques to bake these wings to crispy perfection, then toss them in an easy honey hot sauce for that perfect sweet and spicy balance.
I've made wings countless ways - garlic butter, tequila lime, and even peanut butter and jelly! But these crispy wings with a crave-worthy buffalo sauce have become a go-to.
By drying the wings in the fridge and using baking powder, I get them ultra-crispy on the outside while keeping them nice and juicy inside.
Then I toss them in a hot sauce that has butter and honey mixed in. Yep, honey in hot sauce!
The sweet and heat balance is amazing! You get that sticky glaze combined with the crunch from the crisp skin.
They're sweet, spicy, juicy, and crunchy all at the same time. I'm telling you - so good! Put this on your game-day menu!
Ingredient Information
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Chicken Wings: I prefer a combo of flats and drumettes for these buffalo hot wings. Go for wings already cut into two pieces without the tips to make prep easier. If you are using frozen wings you'll want to thaw them first.
Baking Powder: This is the secret ingredient for super crispy chicken wings! It draws the excess moisture out of the chicken skin which then evaporates in the oven so you end up with the crispiest wings!
Frank's RedHot Sauce: Franks is the best hot sauce for buffalo wings. Make sure you get the RedHot variety not hot wing sauce, as the wing sauce already has extra spices and butter flavoring added to it.
Honey: The honey balances out the heat with some sweetness in every bite. You can add extra honey if you like even more sweetness. And you can also sub brown sugar. But of course, then you wouldn't have honey wings.
Worcestershire Sauce: Just a splash of Worcestershire adds a savory depth that rounds out the flavors.
How to Make Oven Baked Wings
1) Dry and Coat Wings
- Start with completely dry wings.
- The method that will produce the best results is to place them on a wire rack-lined baking sheet and let them sit uncovered in the refrigerator for 6-24 hours.
- If you don't have time for that then use paper towels to pat them completely dry.
- In a small bowl, mix the baking powder, salt, onion powder, pepper, and garlic powder.
- Place the wings in a large resealable plastic bag and add the spice mixture.
- Seal the bag and shake to coat the wings, making sure they are evenly covered in the baking powder mix. (You can also mix them in a large bowl.)
2) Bake and Broil
- Line a sheet pan with parchment and top with a wire rack. Arrange the wings in a single layer on the rack.
- Bake the wings for 20-30 minutes, until they reach an internal temp of 160°F (71°C).
- Then turn them over and broil them for 2-3 minutes until they are crispy and browned. Keep an eye on them so they don't burn.
3) Make Sauce
- Mix all of the spicy honey buffalo sauce ingredients in a medium saucepan and cook over medium heat.
- Once the butter melts, whisk the sauce and gently simmer for 2-3 minutes so that the flavors combine.
- Set aside until the chicken is done.
4) Toss and Serve
- Toss the crispy wings in the sweet and spicy honey buffalo sauce until fully coated.
- Transfer to a platter, drizzling any extra sauce over the top.
- Serve immediately while hot and crispy.
- If you like blue cheese dressing it is a great dipping sauce with these juicy wings, but in my house ranch dressing is the preferred choice.
Other Cooking Methods
I love baking my chicken wings in the oven - it makes them so crispy! Plus you can do big batches at once. But if you want to make them using a different method here's how:
Air Fryer: Just pat the raw wings dry, coat in the baking powder mix, and air fry at 400°F (204°C) for 15-20 minutes until cooked through and browned. Toss in hot honey sauce after cooking.
Grilled Wings: Get smoky, charred flavors by cooking the wings over indirect medium heat for about 30 minutes, then searing them over direct high heat.
Fried Wings: For an extra crispy texture, deep fry the raw wings in 350°F (177°C) oil for 5-6 minutes. Transfer the wings onto a wire rack and cool slightly before coating with sauce.
Buffalo Wing Storage Tips
Transfer any leftovers to an airtight container and store them in the refrigerator for up to 4 days.
Reheat them in a 350°F (177°C) oven for about 10 minutes, then broil them on high for a couple of minutes so they can crisp back up.
The air fryer also works well for reheating. I recommend preheating your air fryer to 375°F (190°C). Add the chicken wings and cook them for about 7-8 minutes. Or check out other reheating methods on this post covering 5 ways to reheat your wings.
You can also freeze your leftovers. Place them in a single layer on a parchment-lined tray and freeze for several hours. Then transfer to a freezer-safe container or bag. Use within 3 months. When you are ready to thaw your wings, transfer them to the refrigerator for 24 hours before following the reheating steps.
Recipe FAQs
Yes, you can bake these spicy wings ahead of time and store them uncoated in the refrigerator. Reheat as instructed above, then toss them in the hot buffalo sauce. They aren't quite as good as when you make them fresh, but they are still pretty tasty.
Yes! Thaw them completely first and pat them very dry. Then follow the recipe as written from there.
Yes, these hot honey wings are naturally gluten-free. Just be sure to use Frank's RedHot original sauce and check your labels, as some varieties contain gluten.
More Wings Recipes
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Recipe
Oven-Baked Honey Buffalo Wings
Recipe by:Ingredients
- 2 pounds chicken wings flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ cup Frank's Hot Sauce
- 3 tablespoons honey
- 2 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon Worcestershire
Instructions
- Lay the thawed chicken wings in a single row on a wire rack inside of a baking sheet and place uncovered in the refrigerator for several hours. This can be done up to a day in advance. You can also dry the wings thoroughly with a paper towel.2 pounds chicken wings flats and drumettes
- Preheat the oven to 425°F (220°C).
- Place the baking powder, salt, garlic powder, and black pepper in a small bowl and mix well.1 tablespoon baking powder, 1 teaspoon kosher salt, ½ teaspoon onion powder, ¼ teaspoon black pepper
- Place the wings in a resealable bag and shake them with baking powder mixture until they are evenly coated.
- Line a baking sheet with parchment paper then place a wire rack on top. Place the wings meaty side down, and bake them in the oven for 20-30 minutes.
- While the chicken is cooking, place all of the remaining ingredients in a small saucepan over medium heat. Stir frequently until the butter has melted and the mixture has started to bubble.¼ cup Frank's Hot Sauce, 3 tablespoons honey, 2 tablespoons butter, ¼ teaspoon garlic powder, ¼ teaspoon Worcestershire
- Simmer for 2-3 minutes and then remove the sauce from heat. Cool slightly.
- When the chicken has reach an internal temperature of 160°F (71°C) turn them over and broil them on HIGH for 2-3 minutes, or until golden and crispy. (The final internal temperature should be at least 165°F.) Check them frequently so they do not burn.
Notes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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