These Hot Honey BBQ Chicken Wings are crispy, flavorful, and coated in a bold, sticky sauce that perfectly balances smoky BBQ, sweet honey, and a touch of heat. The wings are lightly seasoned and fried until golden, then tossed in a rich homemade sauce made with chipotle hot sauce, brown sugar, and butter for a glossy finish. Every bite delivers the perfect mix of sweet, tangy, smoky, and spicy flavors. They’re perfect for game day, parties, or anytime you’re craving restaurant-style wings at home.
Components
Chicken Wings:
- Chicken wings
- Salt
- Flour
- Cornstarch
- Baking powder
- Lemon pepper
- Montreal chicken
- Smoked paprika
- Garlic powder
- White pepper
- Black pepper
- Frying oil
Hot Honey BBQ Sauce:
- Ketchup
- Brown sugar
- White vinegar
- Soy sauce
- Dijon mustard
- Cholula chipotle
- Smoked paprika
- Onion powder
- Garlic powder
- Salt
- White pepper
- Black pepper
- Butter
- Honey
Seasonings That Bring Out the Flavor
A blend of savory spices gives these wings their bold, well-rounded flavor before they’re even tossed in sauce. Lemon pepper, smoked paprika, garlic powder, and Montreal chicken seasoning add depth, while white and black pepper bring a subtle kick. The combination of flour, cornstarch, and baking powder helps create a crispy coating that locks in the seasoning. Together, these ingredients build a flavorful base that pairs perfectly with the sweet and smoky hot honey BBQ sauce.
Tips for Extra Crispy Fried Wings
For extra crispy wings, make sure the chicken is completely dry before coating it in the flour mixture. Let the coated wings rest for about 10–15 minutes before frying so the coating can adhere better. Fry the wings in oil heated to about 350–375°F, which helps the exterior crisp up quickly while keeping the inside juicy. Avoid overcrowding the pan, as this can lower the oil temperature and prevent the wings from becoming perfectly crispy.
Air Fryer or Oven-Baked Wing Option
If you prefer not to deep fry, these wings can easily be made in the air fryer or oven. In the air fryer, cook the coated wings at 380°F for about 20–25 minutes, flipping halfway through until they are golden and crispy. For the oven method, place the wings on a wire rack over a baking sheet and bake at 425°F for 40–45 minutes, turning once halfway through. Both methods still produce delicious wings that pair perfectly with the hot honey BBQ sauce.
What to Serve with Hot Honey BBQ Wings
Hot Honey BBQ Chicken Wings pair well with classic sides that balance their sweet and spicy flavor. Creamy coleslaw, crispy fries, potato wedges, or mac and cheese make great options for a satisfying meal. Fresh veggies like celery and carrot sticks with ranch or blue cheese dressing are also perfect for cooling down the heat. These wings also work great as a party appetizer alongside other finger foods.
How to Store and Reheat Leftover Wings
Store leftover wings in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them in an air fryer at 350°F for about 5–7 minutes or in the oven at 375°F until heated through and crispy again. Avoid microwaving if possible, as it can make the wings soft instead of crispy. If needed, you can also reheat them in a skillet over medium heat to help restore some of their crispiness.
Hot Honey BBQ Chicken Wings
These Hot Honey BBQ Wings are crispy, golden fried chicken wings tossed in a bold, sticky sauce that perfectly balances smoky barbecue flavour with sweet honey and a subtle spicy kick. Double-fried for maximum crunch, the wings stay crisp while being coated in a glossy, tangy sauce. They’re perfect for game day, parties, or anytime you’re craving irresistible restaurant-style wings at home.
Ingredients
Chicken wings
Hot Honey BBQ Sauce:
Instructions
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If time allows, dry brine the wings by seasoning them with salt and placing them on a wire rack over a tray in the fridge for 4–8 hours or ideally overnight to dry the skin and enhance flavour.
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If you don’t have time to dry brine, pat the wings very dry with paper towels, place them on a wire rack with no salt, and refrigerate 30–60 minutes to help dry the surface.make sure not to salt if choosing this route as salting without enough brine time will bring out surface moisture without giving enough time for the surface to dry resulting in soggy wings.
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In a bowl, combine flour, cornstarch, baking powder, lemon pepper, Montreal chicken seasoning, smoked paprika, garlic powder, white pepper, and black pepper.
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Add the wings to the dredge mixture using a container with a lid or a large ziplock bag and shake well until all wings are evenly coated.
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Heat frying oil to 330–340°F (165–170°C). Fry the wings for 5–7 minutes until cooked through and lightly golden.Avoid overcrowding the oil as this will bring the oil temperature down too quickly and result in soggy wings
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Transfer the wings to a wire rack and let them rest 10–15 minutes to drain excess oil.
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In the meantime, make the hot honey BBQ sauce by combining ketchup, brown sugar, vinegar, soy sauce, Dijon mustard, Cholula chipotle hot sauce, smoked paprika, onion powder, garlic powder, and a pinch of salt, black pepper, and white pepper in a small saucepan over medium heat.
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Whisk and simmer the sauce for 1–2 minutes until smooth and slightly thickened.
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Turn off the heat, then whisk in the honey and cold butter until the sauce becomes glossy and silky.
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Increase the oil temperature to 375–380°F (190–193°C) and fry the wings again for about 2 minutes until golden brown and crispy.
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If you skipped the overnight dry brine, season the wings generously with salt immediately after the second fry.
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Add a few ladles of the hot honey bbq sauce to the wings and toss until evenly coated.
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Serve immediately. Optionally drizzle with Kewpie mayo and sprinkle with fresh chives.
