Crispy Wings with Hot Honey Sauce
This recipe yields crispy baked chicken wings coated in a flavorful sweet and spicy hot honey sauce. Wings are baked on a rack for crispness, then briefly coated in the reduced sauce and broiled to caramelize. Serve garnished with parsley and with ranch dressing on the side.
Equipment
- 1 Sheet Pan For baking the wings.
- 1 Wire Rack To fit inside the sheet pan for crispy wings.
- 1 Small Saucepan For making the hot honey sauce.
- 1 Tongs Essential for handling hot wings and dipping.
- 1 Paper Towels Crucial for patting wings dry for crispness.
Ingredients
Main
- 2 1/2 pounds chicken wings
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 cup honey
- 1 tablespoon barbecue sauce
- 1 tablespoon Louisiana hot sauce
- 1 tablespoon apple cider vinegar
- 2 jalapenos thinly sliced
- 1 serrano chile thinly sliced
- 1/4 cup chopped fresh parsley
- Ranch dressing for serving
Instructions
- For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan.
- Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes .
- For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes.
- Remove the wings from the oven and turn the oven to broil. One by one, dunk the wings in the sauce. Place them back on the rack and broil for 3 minutes to caramelize.
- For the garnish: Place the wings on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping.
Notes
Achieving crispy wings starts with patting them completely dry before seasoning. Baking on a wire rack allows air circulation and fat drainage, maximizing crispness. When making the hot honey sauce, simmering it for the recommended time concentrates the flavors and ensures it coats the wings properly. Be vigilant during the final broiling step; the high heat caramelizes the sauce quickly but can also burn the wings if left unattended. Adjust the amount of fresh chiles and hot sauce to control the desired level of heat.