Easy Hot Honey Chicken Wings Sticky Oven Baked are my go to when I want something that feels like takeout, but I really do not want to deep fry anything or deal with oil splatters. You know that moment when friends are coming over and you need a snack that makes everyone hover near the tray? This is that recipe. They come out glossy, sweet, spicy, and a little bit messy in the best way. Plus, they are oven baked, so you can actually relax while they cook. 
Why These Baked Hot Honey Chicken Wings Always Come Out Crispy
The secret is not fancy equipment. It is a few small habits that stack up and make a big difference. I have made these on random weeknights, game days, and even once when I was too tired to cook anything complicated. They still hit every time.
Here is what helps them get that crisp bite even though they are sticky:
Dry wings are everything. I pat them down well with paper towels. If you skip this, the skin steams instead of browning.
High heat at the end. I like to finish hot so the skin tightens up and gets those browned edges.
Space on the pan. Crowding makes them sweat. Give them room so the air can move around.
Sauce goes on late. I sauce them near the end and then bake a little longer so it sets like a shiny glaze.
Also, if you are in a sweet spicy mood lately, you might like my quick dinner vibe over here too: easy hot honey pizza with sweet spicy pepperoni. Same kind of flavor happiness, different form.
What You’ll Need
I keep this recipe pretty simple on purpose. It is easy to find everything, and you probably have most of it already. The hot honey vibe is the star, and the wings are just the perfect vehicle for it.
Ingredients
- Chicken wings (flats and drumettes, about 2 to 3 pounds)
- Salt and black pepper
- Garlic powder (optional but I always do it)
- Baking powder (a little helps crisp the skin)
- Honey
- Hot sauce (use your favorite, mild or fiery)
- Butter
- Apple cider vinegar or lemon juice (tiny splash for balance)
- Red pepper flakes (optional, for extra heat)
Tools wise, you just need a sheet pan and ideally a wire rack. If you do not have a rack, you can still make it work, just flip a little more carefully. I also love having a small saucepan for the glaze.
And if you are planning a full snack spread, these easy avocado deviled eggs guacamole style are honestly a great cool and creamy side next to spicy wings.
How to Make Hot Honey Chicken Wings
This is the part where you realize you are doing almost nothing, and the oven is doing most of the heavy lifting. Easy Hot Honey Chicken Wings Sticky Oven Baked are basically a two stage situation: bake until crisp, then glaze and bake a bit more.
Step by step
1) Heat the oven
Set your oven to 425 F. If your oven runs cool, go 450 F, but keep an eye on them at the end.
2) Dry and season the wings
Pat wings dry. Toss them with salt, pepper, a little garlic powder, and a small amount of baking powder. Not baking soda, baking powder. It helps the skin crisp up without tasting weird.
3) Arrange for airflow
Place wings on a rack over a sheet pan. Leave space. If they touch, it is not the end of the world, but crispiness is better when they are not piled up.
4) Bake and flip
Bake about 40 to 45 minutes total, flipping halfway. You want them deeply golden. If they are still pale, give them another 5 to 10 minutes. Wings are forgiving.
5) Make the hot honey glaze
In a small saucepan over low heat, melt butter. Stir in honey and hot sauce. Add a tiny splash of vinegar or lemon juice. Taste it carefully. If you want more heat, add pepper flakes. If you want it sweeter, add a bit more honey. You are the boss here.
6) Glaze and finish
Toss the baked wings in the glaze, then put them back on the rack. Bake 5 to 8 minutes more so the sauce tightens up and gets sticky. This is where that shiny, finger licking finish happens.
“I made these for my brother’s game night and people literally stopped talking for a minute because they were too busy eating. The sauce is unreal, and the oven method actually works.”
If you want a complete meal vibe instead of just snacks, I love pairing wings night with something bowl based like easy bibimbap Korean rice bowl with ground beef. It sounds random, but the spicy sweet wing glaze and a cozy rice bowl together is surprisingly perfect.
Why Parboil Chicken Wings?
Okay, so you do not have to parboil wings for this recipe. I do it when I want maximum crisp and I have an extra 10 minutes. Parboiling is just a quick simmer in water before baking.
When I do it and when I skip it
Why it helps:
It renders some fat early, which can make the skin crisp faster in the oven. It can also help the wings cook more evenly, especially if they are thick and meaty.
How to do it:
Bring a pot of water to a gentle boil, add wings, and simmer about 7 minutes. Drain well, then pat them very dry. Really dry. Then season and bake as usual.
When I skip it:
If I am in a hurry or I just do not feel like dirtying a pot, I skip it. Easy Hot Honey Chicken Wings Sticky Oven Baked still come out awesome without it, especially if you dry them well and use the rack.
What to Serve With Hot Honey Chicken Wings
These wings are sticky and bold, so I like to serve them with sides that are cool, crunchy, or refreshing. Think contrast, not competition. Also, do not forget napkins. Lots of napkins.
- Crunchy veggies like celery, carrots, cucumber sticks
- Simple dip like ranch, blue cheese, or even plain Greek yogurt with lemon
- Fries or roasted potatoes if you want something hearty
- Slaw for crunch and a little tang
- Pickles, because pickles just make sense here
For drinks, a bubbly non alcoholic option is really nice with the heat. I love this easy apple cider mocktail that is sparkling and fall friendly. It cools things down without feeling boring.
And if you are doing a weekend brunch situation with leftover wings (yes, it is a thing), I am not mad at an easy acai bowl that is homemade and topped on the side. Sweet and cold after spicy wings sounds odd until you try it.
Common Questions
Can I make these ahead of time?
Yes. Bake the wings until crisp, cool them, and refrigerate. Reheat at 425 F until hot and crisp again, then toss with warm glaze right before serving.
How spicy are they?
It depends on your hot sauce. Start with less hot sauce, taste the glaze, and add more. Honey can handle a lot of heat, so you can adjust without ruining anything.
Can I use store bought hot honey?
Totally. Warm it with a little butter and a splash of vinegar or lemon to make it feel more like a wing glaze. Then bake a few minutes after saucing so it sets.
What if I do not have a wire rack?
Use parchment on a sheet pan and flip the wings a couple extra times. They will still be good, just slightly less evenly crisp.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp. The microwave works, but they will be softer.
Sticky wings night is always a good idea
If you take one thing from this, let it be this: dry wings, hot oven, sauce at the end. That combo makes Easy Hot Honey Chicken Wings Sticky Oven Baked come out glossy and addictive without deep frying. If you want more wing inspiration, I have bookmarked The Best Hot Honey Chicken Wings Recipe – The Savory Chopstick and Hot Honey Wings – Joyous Apron because it is always fun to see how other people tweak the heat and sweetness. Make a batch, call it dinner, and do not be surprised if you find yourself licking your fingers and reaching for just one more.
Hot Honey Chicken Wings
Ingredients
Method
- Preheat your oven to 425°F (or 450°F if your oven runs cool).
- Pat the wings dry and toss them with salt, pepper, garlic powder, and baking powder.
- Arrange wings on a rack over a sheet pan, ensuring they have space for air to circulate.
- Bake the wings for about 40 to 45 minutes, flipping halfway through, until they are deeply golden.
- In a small saucepan over low heat, melt the butter and stir in the honey, hot sauce, and vinegar or lemon juice.
- Taste the glaze and adjust with red pepper flakes or more honey if desired.
- Toss the baked wings in the glaze, then return them to the rack and bake for an additional 5 to 8 minutes.
