Description
Deliciously crispy chicken wings coated in a spicy honey sauce.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt (I use kosher salt or sea salt)
- ½ teaspoon cayenne pepper (use less or omit entirely)
- 2 pounds chicken wing sections
- 1/2 cup honey
- 1/2 cup cayenne pepper hot sauce
- 4 tablespoons salted butter (melted)
Instructions
- The seasoned wings need to chill in the fridge for 30 minutes before baking. This helps them get really crispy!
- In a large Ziplock bag, add the flour, cornstarch, onion powder, garlic powder, salt, and cayenne pepper. Shake it up to combine everything together.
- Pat the chicken wings dry with a paper towel and place them inside the bag and seal the bag securely. Shake the bag until all the wings are coated well and evenly.
- Line a rimmed baking sheet with a wire rack (preferred) or parchment paper. Arrange the wings in a single layer on the wire rack. Place the wings in the fridge for 30 minutes.
- Preheat the oven to 400℉.
- Remove the wings from the fridge and lightly spray the wings with nonstick cooking spray. Bake the wings for 20 minutes.
- Flip the wings over and bake for an additional 25-30 minutes or until crispy and cooked to a safe internal temperature of 165℉.
- Mix the honey, hot sauce, and melted butter in a large bowl. Toss the crispy baked chicken wings in the sauce until coated well. Serve & enjoy!
Notes
- Use less cayenne pepper or omit entirely for a milder flavor.
- Wings can be coated and marinated longer for more flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg