Description

Crispy, golden-brown chicken wings baked to perfection and coated in a sticky, spicy-sweet hot honey glaze. This recipe skips the deep fryer for a healthier, restaurant-quality crunch.

Ingredients

Scale

3 lbs Chicken Wings (drumettes and flats)
1 tbsp Aluminum-free Baking Powder
1 tsp Kosher Salt
1 tsp Garlic Powder
1/2 cup Hot Honey
1 tbsp Apple Cider Vinegar
1 tsp Sriracha or Chili Flakes
1 tbsp Unsalted Butter

Instructions

Pat chicken wings completely dry with paper towels and place in a large bowl.
Whisk together baking powder, kosher salt, and garlic powder in a small bowl.
Sprinkle the dry mix over the wings and toss thoroughly until lightly and evenly dusted.
Arrange wings in a single layer on a wire rack set inside a rimmed baking sheet lined with parchment paper, ensuring they do not touch.
Refrigerate the uncovered wings for 1 hour to 24 hours to dry out the skin.
Preheat oven to 425°F (220°C).
Bake wings for 45-50 minutes, flipping halfway through, until golden and crispy.
While wings bake, heat hot honey, apple cider vinegar, and butter in a small saucepan over low heat until combined and butter is melted.
Remove wings from oven, transfer to a large bowl, pour warm glaze over them, and toss quickly to coat.
Serve immediately.

Notes

Ensure baking powder is aluminum-free to avoid a soapy taste. Do not use baking soda. For extra crispiness, ensure wings are not overcrowded on the rack. Reheat leftovers in an air fryer or oven at 350°F to restore crunch; avoid the microwave.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 3 wings per serving
Calories: 350
Sugar: 16
Sodium: 450
Fat: 22
Saturated Fat: 6
Carbohydrates: 18
Protein: 18

Keywords: chicken wings, hot honey, crispy wings, oven baked, game day food, appetizer, gluten-free, spicy