Few dishes satisfy quite like a platter of honey hot wings. This recipe balances the natural sweetness of honey against the warm kick of hot sauce, creating that perfect sticky-spicy glaze that clings to crispy chicken wings. I’ve kept it simple and traditional – focusing on technique to get that satisfying crunch on the outside while keeping the meat juicy inside.
Honey Hot Chicken Wings Recipe
4
portions15
minutes45
minutes422
kcal1
heureLaissez l'écran de votre appareil allumé
Ingrédients
900 g 2 lb chicken wings
1 cuillère à café 1 cuillère à café sel
1 cuillère à café 1 cuillère à café poivre noir
1 cuillère à café 1 cuillère à café ail en poudre
1 cuillère à café 1 cuillère à café paprika
1 cuillère à soupe 1 cuillère à soupe poudre à lever
- For the Honey Hot Sauce:
170 g 1/2 tasse miel
60 ml 1/4 tasse hot sauce (Frank’s RedHot recommended)
2 cuillères à soupe 2 cuillère à soupe beurre non salé
2 2 gousses d'ail
1 cuillère à café 1 cuillère à café apple cider vinegar
1/2 cuillère à café 1/2 cuillère à café red pepper flakes
Equipement
Grand bol à mélanger- Feuille de cuisson
- Papier sulfurisé
- Grille de refroidissement
- Casserole
- tongs
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. Place a wire rack on top.
- Pat the chicken wings completely dry with paper towels. This is crucial for achieving crispy skin.
- In a large bowl, combine salt, pepper, garlic powder, paprika, and baking powder.
- Add the dried wings to the seasoning mix and toss until evenly coated.
- Arrange the seasoned wings on the wire rack, leaving space between each piece to ensure even cooking and crispness.
- Bake for 45-50 minutes, flipping halfway through, until the wings are golden brown and crispy.
- While the wings are baking, prepare the honey hot sauce. In a small saucepan over medium heat, melt the butter.
- Add minced garlic to the melted butter and sauté for 30 seconds until fragrant.
- Pour in the honey, hot sauce, apple cider vinegar, and red pepper flakes. Stir to combine.
- Bring the sauce to a simmer, then reduce heat to low and cook for 2-3 minutes until slightly thickened. Remove from heat.
- When the wings are done, transfer them to a large bowl and pour half of the warm honey hot sauce over them.
- Toss the wings until evenly coated, adding more sauce as needed until you reach your desired level of sauciness.
Notes
- The baking powder (not baking soda) is the secret to achieving crispy skin when baking rather than frying. It changes the pH level of the chicken skin, helping it brown and crisp beautifully.
