Shatteringly Crispy Baked Hot Honey Buffalo Wings
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What’s better than hot honey wings? What’s better than buffalo wings? Answer: Hot Honey Buffalo Wings. This is the recipe that ends the debate. We’re taking everything you love about that classic, tangy buffalo flavor and pairing it with the sweet heat of our homemade hot honey.
This is the ultimate party food, made with our “wow factor without the work” promise. The first secret is a deep roast that gets the wing skin unbelievably, shatteringly crispy right in your oven (no messy deep-fryer, I promise!).
But the real magic is the sauce. We’re not just mixing bottled sauces. We’re creating a flavor bomb by blooming smoked paprika in rich butter, then whisking in our 5-Minute Homemade Hot Honey and your favorite buffalo sauce. This creates a luscious, velvety, and perfectly balanced sauce that clings to every crispy wing. These are a true showstopper.
Why You’ll Love This Recipe
- Shatteringly Crispy Skin (No Fryer!): We use a simple pantry-staple trick to get that perfect, bubbly, crispy skin right in the oven. Cleanup is a dream!
- The Ultimate Wow Factor Sauce: This is the best of both worlds—the tangy “zip” of classic buffalo wings combined with the rich, sweet heat of hot honey.
- Uses Our 5-Minute Hot Honey: This recipe is the perfect way to use a batch of our super-fast homemade hot honey, giving the sauce a complex flavor.
- The Perfect Party Food: These are the first things to disappear at any party or game day. Guaranteed.
Step-by-Step Instructions
First, let’s prep the wings.
The number one rule for crispy skin is that your wings must be bone dry. Pat them thoroughly with paper towels. In a large bowl, whisk together the baking powder (this is our secret weapon!), salt, pepper, and garlic powder. Add the dry wings and toss until they are completely and evenly coated.
Next, the deep roast. Arrange the wings in a single layer on a wire rack set inside a foil-lined baking sheet. This rack is essential—it lets the hot air circulate all around the wing, crisping every single inch.
Pop them into a 425°F oven and let them roast for 45-50 minutes, flipping them halfway through. They will come out deeply golden-brown and audibly crispy.
While the wings are in their final 10 minutes, let’s make our sauce. In a saucepan, melt the butter. Add the smoked paprika and let it bloom in the hot butter for about 30 seconds until it’s super fragrant. This adds a smoky depth that standard buffalo sauce just doesn’t have.
Now, turn off the heat and whisk in the buffalo sauce and our star ingredient: the 5-Minute Homemade Hot Honey. Whisk it all together until it’s glossy, emulsified, and a beautiful, vibrant orange-red.
Finally, the grand finale. Place your hot, crispy-from-the-oven wings into a large, clean bowl. Pour that luscious hot honey buffalo sauce all over them and toss gently to coat every last bit. Serve them immediately, piled high, with a side of ranch or blue cheese to double-down on the tang factor.
Ava’s Notes
- The Baking Powder Secret: Don’t skip this! Baking powder (make sure it’s aluminum-free) raises the pH of the chicken skin, helping it brown faster and get that “shatteringly crispy” texture. It’s pure food science magic!
- Which Buffalo Sauce? A classic, vinegar-forward brand like Frank’s RedHot Original is perfect here. It provides the tang factor that balances the rich butter and sweet honey.
- Wire Rack is Non-Negotiable: If you bake the wings directly on the foil, the bottoms will steam and get soggy. The wire rack is the key to 360-degree crispiness. This is my go-to rack for wings.
- What to Serve With: A cool, creamy dip is a must. Blue cheese or a good buttermilk ranch provides the perfect tang to balance the spicy-sweet-tangy glaze.
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Shatteringly Crispy Baked Hot Honey Buffalo Wings
4-6
servings15
minutes50
minutes1
hour5
minutesThe ultimate party wings with “shatteringly crispy” skin (no frying!) tossed in a tangy, sweet, and spicy hot honey buffalo sauce.
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Ingredients
- For the Crispy Baked Wings:
3 lbs chicken wings (flats and drumettes)
1 tbsp baking powder (aluminum-free recommended)
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
- For the Hot Honey Buffalo Sauce:
4 tbsp unsalted butter
1/2 tsp smoked paprika
1/2 c classic buffalo sauce (like Frank’s RedHot Original)
- For Serving:
Ranch or Blue Cheese dressing
Chopped chives or parsley
Directions
- Prep: Preheat oven to 425°F (220°C). Place a wire rack inside a large, foil-lined baking sheet.
- Dry and Season Wings: Pat the chicken wings completely dry with paper towels. In a large bowl, whisk together the baking powder, garlic powder, salt, and pepper. Add the dry wings and toss until evenly coated.
- The ‘Deep Roast’: Arrange the wings in a single layer on the prepared wire rack, leaving space between each wing.
- Bake: Bake for 45-50 minutes, flipping the wings halfway through, until they are deeply golden-brown and the skin is shatteringly crispy.
- Make the Sauce: While the wings are baking, make the flavor infused sauce. In a small saucepan, melt the butter over medium heat. Add the smoked paprika and let it bloom for 30 seconds until fragrant.
- Combine Sauce: Remove the pan from the heat. Whisk in the buffalo sauce and the 5-Minute Homemade Hot Honey until the sauce is glossy and emulsified.
- Toss and Serve: Place the hot, crispy wings in a large, clean bowl. Pour the warm hot honey buffalo sauce over the wings and toss to coat completely. Serve immediately, garnished with chives and with a side of ranch or blue cheese.
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