Why they’re so good!

Who doesn’t love a good chicken wing and these hot honey chicken wings are no exception. A beautifully balanced spicy and sweet sauce over perfectly crispy chicken wings – yes and please. If you love chicken wings, you absolutely need to try these! They’re great as an appetizer or party wings or even for game day but equally as good for a comforting dinner.

These spicy, sticky chicken wings are made using very simple ingredients. A few pantry spices add base flavour, then honey, chilli and hot sauce all melted together with butter creates the most amazing sauce.

And there’s no frying here. Aside from heating the sauce on the stove top, all the cooking is done by the oven getting the wings perfectly crisp on the outside without loads of oil or mess to worry about cleaning up. I recommend using a rack over your baking sheet for the very best results but there really is nothing to it.

Top down view of a batch of hot honey wings on a plate.


These mouth-wateringly delicious hot honey chicken wings use very basic ingredients. Some simple dry spices create a flavourful seasoning for the wings – which is wonderful all on it’s own – and the sauce is my hot honey recipe with butter added for even more flavour and richness.

Ingredients for hot honey chicken wings.

Jump to the recipe for full ingredients and instructions.

  • Chicken wings: You can’t make honey hot chicken wings without, you guessed it, whole chicken wings. They’ll get more evenly crispy if separated into flats and drummettes (the wing tips can be discarded or frozen for making chicken stock another time) but they will still work whole.
  • Baking powder helps to crisp up the chicken skin.
  • The chicken wing seasoning is a mix of dried spices – salt, onion powder, paprika and garlic powder.
  • Honey is the main component of the hot honey sauce. As they all have different flavour profiles, you can get creative with yours if you like. Use a runny honey you love.
  • Dried chilli flakes, also known as red pepper flakes, are what gives the majority of the chili heat to the honey sauce. They’ll infuse in the hot honey, then you can strain them out or leave them in there for an even hotter experience.
  • Sriracha is used for adding a little tang and some umami too. You can use another hot sauce or just leave it out and add more chilli flakes.
  • Unsalted butter adds richness and a subtle buttery flavour to the sauce.

Mikes hot honey seems to be a popular option to use when making hot honey wings, but it’s not available everywhere and I love the freedom and control of making it yourself. Since it literally takes only a few minutes, why wouldn’t you?

I like to serve them with wedges of lime for squeezing over or some finely sliced green onions. For just a little colour you can garnish with some parsley or coriander (cilantro) too.

How to make them

If the flavour isn’t enough for you, these chilli honey chicken wings take very little effort to make. To get your wings extra crispy, you can sit them in the fridge uncovered overnight to help dry out the skin. This does a great job if you think to do it in time but your wings will still be amazing without taking that step.

Jump to the recipe for full ingredients and instructions.

1. Prepare the wings

For best crispy results, cut the wings at the joints into 3 pieces with a sharp knife. The wing tips can be discarded or frozen for making chicken stock and the other two portions – the flats and drummettes – are the parts you’ll bake. Cutting them into pieces like this allows them to cook more evenly all over.

A knife cutting a wing into segments at the joint.

Dry the wings well with paper towel and, if you have time, sit them on a tray in the fridge for a few hours or overnight to get extra dry.

Drying the wings with paper towel.

2. Season the wings

Season the wings with the seasoning mix then lay them out in a single layer on a wire rack over a baking sheet.

The seasoned wing pieces in a glass mixing bowl.

Bake the wings in a hot oven for around 45 minutes (maybe an extra 5-10 minutes if you have very large wings) turning the tray at the halfway point so they cook evenly. There is no need to flip the wings. Keeping them skin side up gets that skin perfectly crispy.

The seasoned wing pieces on a baking tray.

3. Make the hot honey

While the wings bake, you can make the hot honey. Combine butter, honey, chilli and sriracha in a small saucepan and cook over medium-low heat until it barely comes to a simmer and the butter is fully combined in. Take it off the heat, and let the chilli flakes infuse for 10 minutes.

At this point, taste the hot honey. You can strain the chilli seeds out of the sauce if the honey alone is spicy enough or leave them in there for extra spicy.

Honey and chilli with a large cube of butter in a saucepan.
The hot honey mixture simmering in a pan.

4. Coat the wings

Once the wings have finished baking and are looking golden brown and crispy, mix them in a large bowl with about ⅓ of the hot honey butter sauce.

The wings on the baking tray after the first bake.

Lay them back onto the baking sheet, skin side up, and bake for another 10 minutes. Keep an eye on them so the honey doesn’t burn.

The glazed wings ready to go back into the oven.

5. Serve

Serve the wings immediately with extra hot honey on the side for dipping or drizzling over the wings. These are lovely with wedges of lime, too, though it’s not absolutely necessary.

Can I air-fry these hot honey wings?

You can air fry these as well. Season the wings as per the recipe. Spray your air fryer basket with oil spray, then place the wing pieces in, in a single layer. Spray with oil over the top, then air fry for 15-20 minutes until cooked through (the internal temperature should read 74C/165F on a thermometer). The cooking time will vary depending on how big your wings are. Leave space for air to circulate around the wings but if you have a rack that allows you to add a second layer, you can use that. You’ll need to do a couple of batches to get them all cooked. Add the hot honey glaze then air fry for a further 3-4 minutes.

What to serve with chicken wings

13 hot honey chicken wing pieces on a plate.


These hot honey chicken wings are definitely best served fresh but they can reheat well too so, if you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. The hot honey sauce is best stored in the fridge due to the butter but will need to be reheated to get runny again.


What is honey hot wing sauce made of?

Just 4 ingredients – honey, dried chilli flakes (aka red pepper flakes), sriracha and butter.

How to sauce wings and keep them crispy

The first step is to make sure they’re super crispy to begin with and the baking powder will help with this. Secondly, a sauce low in water moisture, like a honey sauce will mean your wings stay crispier longer.

Is hot honey actually spicy?

Yes, you should be able to get a spicy kick from your hot honey and the great thing about making it from scratch is that you can control exactly how spicy it is.

A hand holding a hot honey wing drumette.

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Closeup of a drumette.
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These hot honey chicken wings are lip-smackingly good, have a sweet and spicy kick and they’re so easy to make at home. They’re crispy, oven-baked chicken wings bathed in a buttery chilli honey.


  • 1 kg chicken wings
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder


  • ¾ cup honey
  • 1 tablespoon hot dried chilli flakes (red pepper flakes) (notes 1)
  • 1 ½ tablespoons sriracha (or other hot sauce) (notes 1)
  • ¼ cup unsalted butter

For best results, always weigh ingredients where a weight is provided


  • Preheat oven to 200C (180C fan forced) / 400F. Line a baking sheet with baking paper then sit a wire rack over the top, if you hae one.
  • Cut wings at joints to separate. Discard the wing tips. Pat the rest dry with paper towel and place in a bowl. Sprinkle over baking powder, salt, onion powder, paprika and garlic powder and given them a good mix so they are all coated.
  • Space out on the baking sheet, skin side up, and place in the oven for 45 minutes until golden and crispy.
  • While the chicken is cooking add the sauce ingredients to a medium saucepan. Place over medium heat and bring just to a bubble then immediately set aside until needed. You can strain some or all of the chilli flakes out if you want to calm the spice a bit – give it a taste after 10 minutes steeping time and decide.
  • Once the chicken wings are ready, add them to a large bowl with about ⅓ of the sauce and toss them to coat well. Spread them back out on the baking sheet, skin side up again, and bake for another 10 minutes.
  • Serve with more sauce on the side.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Hot Honey Chicken Wings
Amount Per Serving
Calories 604 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 134mg45%
Sodium 514mg22%
Potassium 453mg13%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 52g58%
Protein 25g50%
Vitamin A 1274IU25%
Vitamin C 4mg5%
Calcium 97mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.