Description
Crispy chicken wings tossed in a buttery hot-honey sauce; can be air-fried, oven-baked, or deep-fried.
Ingredients
Scale
- 1.5 lbs chicken wings (approx. 12 wings)
- 1/2 tbsp baking powder, aluminum-free (leave out if deep frying)
- 1/2 tbsp potato starch (substitute corn starch)
- 1 tsp garlic salt
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 2 tbsp butter
- 4 tbsp hot sauce (use your favorite; author used 2 tbsp Habanero)
- 2 tbsp honey (any kind; author used spicy honey)
- 1/8 tsp salt, optional (a pinch, if needed depending on hot sauce)
Instructions
- Cut the wings into drums and flats if they aren’t separated.
- Dry the wings thoroughly with paper towels to help them crisp.
- Combine the dry ingredients: baking powder (omit if deep frying), potato starch, garlic salt, seasoned salt, black pepper, onion powder, and smoked paprika; toss wings to coat evenly.
- Air fryer method: preheat to 400?F, arrange wings in a single layer without overcrowding, cook 15?20 minutes flipping halfway (some units may need 15?25 minutes).
- Oven method: preheat oven to 400?F, place wings on a baking rack, bake 45?60 minutes flipping at the 25?30 minute mark.
- Deep-fry method: heat oil to 350?F and fry wings 8?12 minutes in batches until cooked through and crisp.
- While wings cook, heat a pan over medium-low, melt the butter, add hot sauce and honey, season with salt if needed, and simmer about 2 minutes until slightly thickened.
- Toss the cooked wings with the hot-honey butter sauce in a bowl until evenly coated.
- Serve immediately and enjoy.
- Prep Time: 15 mins
- Cook Time: 15–60 mins (depends on method: air fryer 15–25 min, oven 45–60 min, deep-fry 8–12 min)