These crispy honey buffalo chicken wings put a sweet twist on a classic spicy favorite. 1 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
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
This recipe serves 2 entree-sized portions.Store leftovers in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. Thaw frozen wings in the refrigerator before reheating.Reheating Instructions:Oven: 350°F (177°C) oven for about 10-15 minutes, Air Fryer: 375°F (190°C) for 7-8 minutes.