Hot Honey Chicken Wings (VIDEO)
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Super crispy (double fried!) chicken wings are tossed in a sweet and spicy hot honey sauce – make these Hot Honey Chicken Wings today! They’re the perfect game day or party appetizer, and you’ll absolutely love my homemade sweet and spicy Hot Honey Sauce!
Watch the Hot Honey Chicken Wings Recipe Video!
A Note from CJ
Hot Honey Chicken Wings are my new favorite Game Day Food!
By now, you know I love a chicken wing – Air Fryer Chicken Wings, Baked Chicken Wings, or Grilled Wings – I love them all! But these Hot Honey Chicken Wings might be my new favorite – they’re double fried until super crispy and tossed in a delicious homemade hot honey sauce that sweet, spicy and SO delicious tossed with the crispy wings!
For more fried wings, try my classic Buffalo Wings, a copycat Wingstop Garlic Parmesan Wings, Lemon Pepper Wings, Gochujang Honey Wings, or Korean Soy Garlic Wings!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken bouillon powder – I love adding chicken bouillon powder to my chicken marinades to really reinforce the chicken flavor! Many chicken bouillon powders already include salt, hence why there is no added salt in the recipe. If your chicken bouillon powder is salt-free, add ½ tablespoon of kosher salt to the seasoning mix.
- chicken wings – you can use drumettes, flats, or both. Make sure the wings tips are removed.
- all purpose flour, cornstarch, baking powder – I use a combination of flour, cornstarch, and baking powder for the crispiest dredge for fried wings!
- hot sauce – Louisiana hot sauce is my preferred hot sauce for this recipe but you can also use Frank’s Red Hot! You want a hot sauce that is primarily vinegar based to give the hot honey that tangy element that is delicious with the sweet heat!
- unsalted butter – use unsalted butter to avoid the sauce being too salty.
How to Make Hot Honey Chicken Wings
Marinate Chicken Wings– In a small bowl, mix together the garlic powder, onion powder, chicken bouillon powder, smoked paprika, and white pepper. In a large bowl, add the chicken wings and half of the seasoning mix. Add the hot sauce and eggs, then mix until combined and marinate for 1 hour or up to overnight.
Dredge Wings – In another large bowl, add the flour, cornstarch, the remaining half of the Seasoning mix, and baking powder. Whisk together to combine the dry ingredients. Dredge the marinated chicken into the bowl with the dry ingredients and use your hands to pack the coating into the chicken. Place the wings on a tray and allow them to sit for 5 minutes while you heat the oil.
Fry Wings (Twice) – Line a tray with foil and a wire rack. In a large heavy bottomed pot, add the neutral oil and heat over medium high heat until the oil reaches 350F. Fry half of the wings for 6-8 minutes until golden brown, then remove them to the wire rack to drain. Repeat the frying process with the other half of the wings and place them on the tray. Allow the oil to return to 350F, then place all the wings in the oil. Fry them for 1-2 minutes until a deep golden brown and remove them to the wire rack.
Make Hot Honey Sauce and Pour Over Chicken Wings – In a small saucepan, add the hot sauce, honey, and butter over medium heat. Mix with a spatula until the honey is dissolved and the sauce is smooth. Add the chicken wings to a bowl and pour over the sauce. Toss until coated and enjoy! Serve them with my Homemade Ranch!
PRO TIPS
CJ’s Storage & Reheating Tips
Store any leftover Hot Honey Chicken Wings in an airtight container in the refrigerator for up to 3-4 days. They will soften as they sit in the refrigerator. Reheat them in the oven at 375F for 7-8 minutes or until crispy; if you don’t care about restoring any crispiness, you can also reheat until warmed through in the microwave.
You can make the Hot Honey Sauce in advance and store in an air tight container in the refrigerator up to a week.
If you tried this Hot Honey Chicken Wings Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Hot Honey Chicken Wings (CRISPY!)
Video
Ingredients
Seasoning Mix
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Chicken bouillon powder
- ½ tablespoon Smoked paprika
- ½ tablespoon White pepper
Chicken
- 2 pounds chicken wings, wings tips removed, and wings cut into drumettes and flats
- Half of Seasoning Mix
- ¼ cup Louisiana hot sauce, can sub Frank’s red hot
- 1 large egg
Frying mix
- 1 cup all purpose flour
- 1 cup cornstarch
- Half of Seasoning Mix
- ½ tablespoon baking powder
- 2 quarts neutral oil for frying
Hot Honey Sauce
- 1 cup hot sauce
- ¼ cup honey
- 1/2 tsp garlic powder
- 2 tablespoons unsalted butter
- 2 star anise pods
Instructions
- In a small bowl, mix together the garlic powder, onion powder, chicken bouillon powder, smoked paprika, and white pepper.
- In a large bowl, add the chicken wings and half of the seasoning mix. Add the hot sauce and eggs, then mix until combined and marinate for 1 hour or up to overnight.
- Dredge the Wings: In another large bowl, add the flour, cornstarch, the remaining half of the Seasoning mix, and baking powder. Whisk together to combine the dry ingredients.
- Dredge the marinated chicken into the bowl with the dry ingredients and use your hands to pack the coating into the chicken. Place the wings on a tray and allow them to sit for 5 minutes while you heat the oil.
- Line a tray with foil and a wire rack. In a large heavy bottomed pot, add the neutral oil and heat over medium high heat until the oil reaches 350F. Fry half of the wings for 6-8 minutes until golden brown, then remove them to the wire rack to drain. Repeat the frying process with the other half of the wings and place them on the tray.
- Allow the oil to return to 350F, then place all the wings in the oil. Fry them for 1-2 minutes until a deep golden brown and remove them to the wire rack.
- In a small saucepan, add the hot sauce, honey, garlic powder and butter over medium heat. Mix with a spatula until the honey is dissolved and the sauce is smooth. Bring the mixture to a boil, then add the star anise pods and turn off the heat. Let the star anise pods steep for 4-5 minutes before removing them.
- Add the chicken wings to a bowl and pour over the sauce. Toss until coated and enjoy!
Notes
- chicken bouillon powder – I love adding chicken bouillon powder to my chicken marinades to really reinforce the chicken flavor! Many chicken bouillon powders already include salt, hence why there is no added salt in the recipe. If your chicken bouillon powder is salt-free, add ½ tablespoon of kosher salt to the seasoning mix.
- chicken wings – you can use drumettes, flats, or both. Make sure the wings tips are removed.
- unsalted butter – use unsalted butter to avoid the sauce being too salty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
