These hot honey chicken wings deliver the familiar tang of buffalo wings with a sweeter, milder heat. Baked until golden and crisp, then tossed in a sticky sweet-spicy-tangy sauce, they’re irresistible—messy to eat but worth every bite.
For another easy wing option, try the honey garlic chicken wings recipe.
Chicken wings are a crowd-pleaser, but the best wings always have crisp skin. When the skin is soggy, the texture becomes rubbery and unappealing. The technique here ensures reliably crispy wings: dry the wings uncovered in the fridge, then bake them at high heat on a wire rack so air circulates all around, similar to an air fryer.
The sauce is intentionally simple so you can control the sweet–spicy balance: combine your favourite hot sauce with honey and a little butter. Use the proportions below or adjust to taste, or substitute a ready-made hot honey if you prefer.
These wings are perfect for gatherings, game day, or when you want something both sweet and spicy. Make a double batch if you anticipate hungry guests—one plate is rarely enough.
👉 Vegetarian option: Try air fryer buffalo cauliflower and swap the buffalo sauce for the hot honey sauce from this recipe.
Key Ingredients
Simple pantry ingredients make these hot honey wings easy to prepare—no baking powder required.
Quantities for each ingredient are listed in the recipe card below.
- Chicken wings – buy whole wings and cut at the joints, discarding wing tips, or buy pre-cut drumettes and wingettes for easier eating and better crisping.
- Spices – a simple rub of smoked paprika, garlic powder and onion powder adds depth of flavour.
- Dairy-free butter – brush on the wings before baking to encourage crisp skin and use in the sauce; choose a quality dairy-free option you like.
- Honey – the primary sweet component of the sauce; adjust to taste.
- Hot sauce – any hot sauce will work; Frank’s RedHot is used here for a classic buffalo-like flavour with milder heat.
Equipment and Tools
Using a baking tray with a wire rack helps air circulate and produces crispier wings. A wire cooling rack over a lined baking tray works well and makes cleanup easier.
- Baking tray with wire rack – or a large wire cooling rack set over a tray lined with baking paper or foil.
Step-By-Step Instructions
For the crispiest results, allow time for the wings to dry in the fridge for at least one hour or overnight if you can.
Prepare the wings by cutting at the joints to separate drumettes and wingettes, discarding the wing tips. A sharp knife will cut through the joints easily; wing tips are mostly cartilage and can be removed.
Toss the wings in a large bowl with smoked paprika, garlic powder, onion powder, salt and pepper until evenly coated.
Arrange the wings in a single layer on a wire rack set over a lined baking tray. Leave the tray uncovered in the refrigerator for at least 1 hour (or overnight) to let the skin dry.
When ready to cook, preheat the oven to 220°C (428°F). Brush the tops of the wings with melted dairy-free butter and bake on the rack for 40–45 minutes until golden and crispy. Using the rack means you don’t need to flip them.
👉 Tip: About halfway through baking, open the oven door briefly to release steam—this helps the skin crisp up even more.
When the wings are nearly done, make the sauce: combine dairy-free butter, honey and hot sauce in a small saucepan and heat gently until combined and slightly thickened, 2–3 minutes.
Transfer the cooked wings to a large bowl, pour the hot honey sauce over them and toss until each piece is evenly coated. Serve immediately with any extra sauce on the side for dipping.
Sally’s Tips for Crispy Oven-Baked Wings
- Dry the wings in the fridge for at least 1 hour or up to overnight.
- Use a metal cooling rack on a baking tray so air can circulate all around the wings.
- Brush with melted butter just before baking to encourage browning and crisping.
- Open the oven briefly about halfway through cooking to let steam escape.
Recipe FAQs
Baking powder can help in some recipes, but this method achieves excellent crispiness without it: drying the wings uncovered in the fridge, brushing them with melted butter, and baking on a wire rack at high heat.
Yes. Air fry at 200°C (400°F) in a single layer for 25–30 minutes, flipping halfway. You may need to cook in batches depending on your air fryer size.
Yes—if you don’t need the recipe to be dairy-free, regular unsalted butter works well in both the coating and the sauce.
If you make this recipe, please leave a comment and rating below—and tag your photos on Instagram with @eightforestlane; I’d love to see them.
More Easy Appetisers
Prosciutto Crostini with Balsamic Glaze
Easy Baked Beef Meatballs
Classic Sausage Rolls
Mini Beef Pies (Party Pies)
Hot Honey Chicken Wings
Equipment
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Baking Tray with Wire Rack
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Pastry brush
Ingredients
For the wings:
- 1 kilogram chicken wings
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons dairy free butter melted
For the sauce:
- 2 tablespoons dairy free butter
- 2 tablespoons honey
- ¼ cup hot sauce use your favourite
Instructions
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Cut wings at the joints and discard wing tips. Combine wings with smoked paprika, garlic powder, onion powder, salt and pepper and toss to coat.
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Line a baking tray with paper or foil and place a wire rack on top. Arrange the wings on the rack and refrigerate uncovered for at least 1 hour or overnight to dry the skin.
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Preheat oven to 220°C. Brush wings with melted butter and bake for 40–45 minutes, opening the oven briefly halfway through to release steam.
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While the wings finish, combine dairy-free butter, honey and hot sauce in a small saucepan and simmer gently for 2–3 minutes until slightly thickened.
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When wings are crispy and reach an internal temperature of 74°C/165°F, toss them in the sauce until evenly coated.
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Serve immediately with extra sauce on the side for dipping.
Nutrition
Nutritional information is an estimate and should be used as a guide only.