Baked Chicken Wings

Hot Honey Crispy Chicken Wings are my go to move when it is been a long day and I want something that tastes like I tried way harder than I actually did. You know that moment when you are hungry right now, but you also want crispy, sticky, spicy, sweet, and a little dramatic? Yep, this is that recipe. These wings come out crunchy on the outside, juicy inside, and the hot honey glaze makes them basically impossible to stop eating. I started making them for game nights, and now my friends casually expect them like it is part of the deal. Let me walk you through it like we are cooking in the same kitchen.

How to make Hot Honey Fried Chicken Wings

I make these like classic fried wings, but with a hot honey finish that clings to every little crunchy edge. The secret is not complicated, it is just a few smart steps and a glaze you will want to drizzle on everything.

What you will need

• Chicken wings (flats and drums)
• Oil for frying (or enough for your pot)
• Flour and cornstarch (for that crisp crust)
• Seasonings (salt, pepper, garlic powder, paprika)
• Buttermilk or a quick homemade version
• Honey, hot sauce, butter (for the glaze)

My simple step by step

First, pat the wings really dry with paper towels. This is annoying but important because moisture is the enemy of crispiness. Then I toss the wings in buttermilk with a few shakes of salt, pepper, and garlic powder. You can let them sit for 20 minutes while you clean up, or longer if you have time.

While they soak, I mix flour and cornstarch in a bowl, then season it well. I am not shy here because wings need flavor in every layer. Pull the wings out, let the extra drip off, then coat them in the flour mix. Press it in a little so it sticks.

Heat your oil to about 350 F. Fry in batches so the pot is not overcrowded. Each batch usually takes 8 to 10 minutes, depending on wing size. You are looking for deep golden brown and crispy. I move them to a rack, not paper towels, because paper towels can trap steam and soften the crust.

Now for the glaze. In a small pan, I warm honey, butter, and hot sauce until it is smooth. Toss the fried wings in a big bowl, pour the glaze over, and toss again until glossy and sticky. This is the moment they start smelling like trouble in the best way.

If you love other crunchy chicken situations, I have a soft spot for honey butter crispy chicken too, because that sweet buttery vibe is just comfort food magic.

Expert Tips for Perfect Wings

I have made enough batches of Hot Honey Crispy Chicken Wings to learn what matters and what does not. Here are the things I actually pay attention to now, so you get that crackly bite and not sad soggy skin.

Little things that make a big difference

Dry wings = crisp wings. I know I said it already, but it deserves repeating. Pat them dry before they touch buttermilk, and again lightly if they seem wet before dredging.

Cornstarch is your friend. Using a mix of flour and cornstarch helps the coating fry up lighter and crispier. It is a simple trick that works.

Season every layer. A pinch of salt in the soak, seasoning in the dredge, and a tiny finishing salt after glazing if needed. Wings can handle it.

Do not rush the oil temp. If your oil is too cool, the coating drinks oil and gets heavy. If it is too hot, the outside browns before the inside is done.

Glaze at the end. If you glaze too early, the crisp coating turns soft fast. Toss right before serving for the best crunch.

I also keep a quick mental note of what else I can serve with these wings. If you want a handheld option for a party spread, check out this crispy chicken bacon ranch wrap. It is a totally different vibe, but it fits the same crunchy comfort category.

“I made these for my family and they disappeared in minutes. The crunch stayed even after the glaze, and the sweet heat was perfect. This is officially our new wing night recipe.”

Ingredients & Substitutions

You can absolutely make Hot Honey Crispy Chicken Wings with what you have, as long as you keep the basic balance: crispy coating plus sweet heat glaze. Here is how I think about swaps without messing up the results.

Chicken wings
Fresh or thawed works. If they are frozen, thaw completely and dry them well. Extra moisture is the main issue.

Buttermilk
No buttermilk? Mix regular milk with a little lemon juice or vinegar and let it sit 5 minutes. It is not fancy, but it works. You can also use plain yogurt thinned with a splash of water.

Flour and cornstarch
If you only have flour, you can still do it, but cornstarch helps a lot with crispiness. If you are gluten free, a gluten free all purpose flour plus cornstarch usually fries up nicely.

Seasonings
I use salt, pepper, garlic powder, and paprika. Cayenne is great if you like heat. Onion powder is also a solid add. If you have a favorite seasoned salt, you can use it, just keep an eye on overall saltiness.

Hot honey glaze
Honey is the base. Hot sauce brings heat and tang. Butter smooths it all out and makes it cling. If you want it spicier, add more hot sauce or a pinch of chili flakes. If you want it sweeter, add more honey. If you want a smoky vibe, use a smoky hot sauce.

Also, if you are in a phase where you want crunchy but a little lighter sometimes, try these crispy juicy air fryer pecan crusted chicken thats oil free. It is a nice break from deep frying while still giving you that satisfying crunch.

How To Make In An Air Fryer

Sometimes you want Hot Honey Crispy Chicken Wings without dealing with a pot of oil. I get it. The air fryer version is not exactly the same as deep fried, but it can get surprisingly crispy if you do it right.

My air fryer method that actually works

Start by drying the wings really well. Then toss them with a little baking powder, salt, pepper, and garlic powder. Baking powder helps the skin dry out and crisp. Make sure it is baking powder, not baking soda.

Preheat your air fryer if yours needs it. Cook at 380 F for about 20 to 25 minutes, flipping halfway. Then bump the heat to 400 F for another 5 to 8 minutes to really crisp the skin. Timing depends on wing size, so go by look and internal temp. You want 165 F in the thickest part.

While they cook, make your hot honey glaze on the stove or in the microwave. Toss the wings in glaze right when they come out so they are hot and ready to grab onto that sticky goodness.

If you like that sweet spicy wing mood but want a veggie version sometimes, you should peek at crispy air fryer cauliflower wings with honey sriracha bliss. It is fun for parties when you want a mix of options.

Prepping in Advance

This is the part that saves your sanity if you are cooking for people. You can prep Hot Honey Crispy Chicken Wings in a few ways so you are not scrambling at the last second with flour on your shirt.

What you can do ahead of time

Season and soak the wings. You can soak wings in buttermilk with seasoning up to 24 hours in the fridge. Keep them covered.

Mix the dredge. Combine flour, cornstarch, and seasonings ahead and store it in a container.

Make the glaze. You can make the hot honey glaze a couple days ahead. Store it in the fridge, then gently warm it before tossing.

Par fry option. If you are feeding a crowd, you can fry the wings earlier in the day until lightly golden, then fry again right before serving to crisp them up. Then glaze.

If you are building a full crispy chicken night, you might like these crispy parmesan chicken tenders as a kid friendly backup option. They are also great for leftovers.

Common Questions

1) How spicy are Hot Honey Crispy Chicken Wings?
They are more sweet than spicy by default. You control the heat with the hot sauce amount, so start small and add more after tasting.

2) How do I keep the wings crispy after glazing?
Glaze right before serving, and serve on a rack or platter, not covered. Covering traps steam and softens the coating fast.

3) Can I bake them instead of frying?
Yes. Bake on a rack at 425 F until crisp and cooked through, usually 40 to 45 minutes, flipping once. They will be a little less crunchy than fried, but still good with the glaze.

4) What oil is best for frying?
Use a neutral oil with a high smoke point like peanut, canola, or vegetable oil. Keep the temperature steady for best results.

5) How do I store and reheat leftovers?
Store in the fridge in a container, ideally with a paper towel under them. Reheat in an air fryer or oven until hot and crisp. If you can, store glaze separately next time and toss after reheating.

A sweet spicy finish you will want again

These Hot Honey Crispy Chicken Wings hit that perfect mix of crunchy, sticky, and just spicy enough to keep you reaching for one more. Whether you fry them or use the air fryer, the big wins are drying the wings well and glazing at the last minute. If you want to compare other wing styles and flavor ideas, I have bookmarked The Best Hot Honey Chicken Wings Recipe – The Savory Chopstick and Hot Honey Fried Chicken Wings – Jaylynn Little because it is always fun to see how other home cooks do it. Now go grab some napkins and make a batch, and if you do, promise me you will taste one straight out of the bowl while they are still super glossy and hot.