The only Hot Wings recipe you will ever need!
These aren’t just any hot wings. These hot wings are coated in a flavorful rub then smothered in a perfect marriage of honey, molasses and honey hot wings sauce AKA the best Buffalo wings ever! If you’re looking or traditional Hot wings, I’ve also included that recipe too with the same life changing rub! These hot wings will fly off the plate – almost literally, especially dunked in ranch or blue cheese dressing!
How to Make Hot wings Video
Easy Buffalo Wing Recipe
Usually I am a pretty decisive person. Whenever I was going on a date in college, my roommate would tease me “you’ll know tonight”- meaning I wouldn’t waste his or my time with a second date if I didn’t think it was going anywhere. I had a lot of first and last dates.
When it comes to food, I am also usually pretty decisive. But when it comes to which variation of hot sauce concoction to smother your hot wings with (traditional hot sauce, honey hot sauce, or a combo of the two) I am really indecisive.
In this case of win-win-win sauces to make the best hot wings, I just couldn’t bring myself to pick which sauce I liked best – or thought you would like best – it would be like choosing your favorite child – they are all special and different. So I’ve included three variations of hot sauces that you can choose from depending on your mood and you can start with the Buffalo Honey Hot Wings if you are indecisive. But the great news is, you can’t go wrong with any of the sauces, especially when the wings themselves are to live for smothered in the tantalizing rub.
So I guess the real question is, not what sauce you will pick, but rather, Are you ready for the BEST Buffalo Wings – ever?!!! As in even better than any “wings” place you have ever been to? And easy enough that you will never be tempted to buy hot wings again? In fact, when Patrick and I went out on a double date to a wings joint, we both left feeling completely cheated. Cheated we had spent our hard earned money on wings that may be good by the world’s standards but mediocre compared to the standard of these Buffalo Hot Wings. It’s a high standard.
Hot Wings Recipe ingredients
This hot chicken wings recipe can be used as a springboard to make pretty much any wings you’d like! In the recipe card below, I’ve listed the ingredients needed to make either buffalo wing sauce or honey hot sauce (spicy or mild).
But to make the flavorful wings themselves, you’ll need:
- Chicken wings: You want skin-on, bone-in chicken wings. Rinse and pat them dry before rubbing with the spice mixture.
- Baking powder: You won’t be able to taste the baking powder but in simplified terms it helps draw moisture to the surface of the skin where it evaporates, breaks down proteins within the skin and accelerates the browning process resulting in crispy, baked hot wings.
- Brown sugar: Balances out the spicy sauce and rub.
- Spices: A mixture of chili powder, smoked paprika, onion powder, garlic powder, salt, and pepper.
How to make Buffalo Wings
These hot wings are layered in spices, crispy on the outside yet juicy on the inside and smothered in hot sauce or honey hot sauce. They are restaurant (or better!) delicious but you will be AMAZED at just how easy these buffalo wings are to make!
- First, rinse and pat the wings dry, this will help make your wings extra crispy.
- Whisk together all of the rub ingredients of chili powder, smoked paprika, onion powder, garlic powder, salt, pepper, etc. and baking powder to make them crispy.
- To achieve this finger licking goodness, all you do is line your pan (for easy clean up), add your wings to a bag to shake with the spices and bake until crispy.
- Then you toss in your simple sauce of a little butter, honey, molasses and hot sauce. So every crispy hot wing is smothered in tangy sweet buffalo hotness.
These buffalo wings are so good, I was eating them at every stage – baked with only the rub, baked with the rub and smothered in sauce and then baked with the rub, smothered in sauce then dipped in blue cheese sauce. If I didn’t have pictures I would have lost count of how many wings this recipe makes!
In addition to their delish factor, these buffalo wings make the perfect appetizer for any occasion (like New Year’s!) because all of the prep can be done beforehand and because everyone loves crispy smothered chicken that you get to dip and dip and dip.
Can I prep this Buffalo Wing Recipe in advance?
These hot chicken wings can easily be prepped ahead of time.
- Prepare the chicken up to baking, then refrigerate for up to 12 hours – you can cover for 6 hours then uncover for the last 6 to help dry out the skin.
- Whisk the sauce ingredients together and store in the refrigerator until it’s time to bake the wings. You can also simmer and thicken the sauce ahead of time and store in the refrigerator but you will need to whisk in some water to thin over heat as it will thicken in the refrigerator.
- When it’s time to bake the wings, let them rest on the counter for 15 minutes then proceed to bake according to directions and simmer the sauce until thickened.
Baked Buffalo Wings Recipe tips
- Dry chicken wings. Don’t just pat the wings dry with paper towels, but squeeze them VERY DRY. The drier the wings, the crispier they will get. Dry skin also helps the rub stick. You can even refrigerate your wings for up to 6 hours on a baking rack for the skin to dry out even more. If you do refrigerate the wings, be sure to bring them to room temperature before baking. This should only take about 15 minutes on the counter.
- Use a baking rack. Line a regular size baking sheet with foil for easy cleanup and then top with a baking rack. Spray baking rack with cooking spray – don’t forget this step or your wings will stick! The baking rack elevates the chicken wings so the air can circulate under the wings for crispier skin. It also lets the fat drip off the chicken instead of the wings sitting in a pool of grease.
- Don’t skip baking powder. Baking powder is composed of an acid which draws moisture to the surface of the chicken skin where it evaporates, accelerating the browning process so your chicken can get nice and crispy. Do NOT use baking SODA!
Buffalo Wing storage
Leftover buffalo wings should be stored in an airtight container in the refrigerator. When properly stored, chicken wings are good for days.
How to Reheat Hot Wings
You can reheat the chicken wing in the oven or the air fryer.
How to Reheat Hot Wings in the AIR FRYER:
- Line basket(s) with foil and spray with cooking spray.
- Add chicken wings in a single layer to baskets.
- Use the “snack” setting to reheat or air fry at 360 degrees F for 4 minutes, then increase heat to 400°F and cook for an additional 3-5 minutes.
How to Reheat Hot Wings in the Oven:
- Preheat the oven to 350 degrees F.
- Line a baking sheet with foil (for easy cleanup) and spray rack with cooking spray.
- Line wings on baking sheet so they aren’t touching.
- Bake for 15 minutes or until heated through.
Can I freeze Hot Wings?
These baked buffalo wings freeze well, but note that they may lose some of their crispness once frozen.
- Line chicken wings in a single layer on a parchment paper-lined baking sheet.
- Place in the freezer to flash freeze until solid, about 1-2 hours. Flash freezing allows the chicken wings to be placed together in a freezer container without freezing together.
- Transfer frozen wings to a freezer safe container or freezer size plastic bag, squeeze out excess air to prevent freezer burn.
- Freeze for up to three months.
- When ready to serve, line a baking sheet with foil (for easy cleanup) and top with baking rack. Spray rack with cooking spray.
- Line frozen wings on the baking rack and transfer to the refrigerator to thaw.
- Once thawed, bake at 350 degrees F for 15 minutes or until heated through.
What to serve with Hot Wings
You can serve these buffalo hot wings as a main course or as an appetizer. Here are some recipes that pair well with these buffalo wings:
- Party food mains: Crockpot BBQ Ribs, Cheesy BBQ Pork Taquitos, Pizza Pinwheels, Stromboli, Slow Cooker Brisket, Buffalo Chicken Pull Apart Bread, Philly Cheesesteak Pizza, Crockpot Chili and Carnitas.
- Party food sandwiches: French Dip Sandwiches, Italian Beef Sandwiches, BBQ Brisket Sandwiches, BBQ Pulled Pork Sandwiches, Cheesy Italian Meatball Sliders, Hawaiian Sloppy Joes, and Philly Cheesesteak Sandwiches.
- Party food appetizers: Bacon Ranch Cheeseball, Jalapeno Poppers, Artichoke Dip Bites, Honey Buffalo Meatballs, Pretzel Bites, Carne Asada Fries, Spinach Dip French Bread, Philly Cheesesteak Egg Rolls, Southwest Egg Rolls, Cream Cheese Wontons, and Potstickers
- Party food dips: Chili Cheese Dip, Queso Blanco. Jalapeno Popper Dip, Spinach Artichoke Dip, Queso Verde Corn Dip, Best Bean Dip, Brie Spinach Dip, Queso Fundido, Taco Dip, Tzatziki and Whipped Feta Dip.
Hot Wings Sauce Options
What’s the best hot sauce for wings? You tell me! Here’s a little breakdown of the three hot wing sauce options:
1. Traditional Buffalo Hot Wings Sauce tastes like traditional hot wings flavor by combining hot sauce, molasses and butter – traditional and amazing.
2. Buffalo Honey Hot Wings Sauce (pictured in this post) is a balance of honey and hot sauce for the sweet and spicy combination I adore. This sauce also uses molasses and butter but the primary ingredient is honey which is then spiced with Buffalo Wing FAQs
Buffalo wings are named after the city of Buffalo, New York, where they are believed to have originated. The credit for inventing Buffalo wings goes to Teressa Bellissimo, who, along with her husband Frank, owned the Anchor Bar in Buffalo. The story goes that in 1964, Teressa created the first batch of Buffalo wings by deep-frying chicken wings and tossing them in a spicy sauce made with a mixture of hot sauce and butter. The wings became popular locally and later gained widespread popularity, leading to the term “Buffalo wings” that is now commonly used to refer to this style of chicken wings. The main difference between buffalo wings and normal wings is the flavoring and preparation. Buffalo wings are deep-fried and coated in a signature spicy sauce made with hot sauce and butter, giving them a tangy and fiery taste. On the other hand, normal wings can be prepared in various ways, such as baking or grilling, and they come in a broader range of flavors beyond the specific buffalo sauce, allowing for a diverse array of seasoning options, from mild to spicy or savory. To get buffalo sauce to stick to wings, it’s essential to toss the wings in the sauce immediately after they come out of the fryer or oven while they are still hot. The heat helps the sauce adhere to the wings, creating a flavorful and evenly coated exterior. Buffalo sauce is typically added to wings after they’re cooked to preserve the texture of the wings. If the sauce is applied before cooking, it can break down and lose its consistency due to the high heat of the cooking process. Adding the buffalo sauce post-cooking ensures that the wings remain crispy while allowing them to absorb the flavorful sauce, creating the classic combination of a crispy exterior with a tangy and spicy coating. You can now create an account on our site and save your favorite recipes all in one place! Did You Make This Recipe? Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You!
More like this Hot Wings Recipe
Buffalo Wings Recipe – Honey Hot Wings and Classic Buffalo Wings
Save This Recipe To Your Recipe Box
Ingredients
Rub
Traditional Buffalo Hot Wings Sauce
Buffalo Honey Hot Wings Sauce
Buffalo Mild Honey Hot Wings
Instructions
Notes
Want To Make This Recipe?
Ally B says
Hi Jen,
Just made the honey buffalo wings and LOVED them! I was surprised I did because I thought the honey would be much too sweet and hide my precious hot sauce but the sweet worked well with the heat of the crispy rub. I went back in for more when they were cold and apart from YUM, the sauce was gone a little thick as you mentioned it might. Do you think if I left out / halved the corn starch, I could make the sauce in advance and reheat when serving? I’m thinking pot luck dinners or having people over when it’s good to have as much done as possible in advance.
Jen says
Hi Ally, I’m thrilled you loved the Honey Buffalo Wings so much! As far as reheating the sauce, you can definitely leave out half the cornstarch if you are planning on serving it later. To thin it further, heat it on the stove and add a little water a little at a time until it reaches your desired consistency. Happy cooking!
Paul Lewis says
Hi from uk. Made this recipe tonight. Best one I’ve tried yet. So I shall be using your recipe again and again. I will also try some of you other recipes in the future and I’ll let you know how I got on.
Jen says
Hi Paul! I’m so glad you enjoyed, and I hope you find more recipes to love!
J-D says
Just wondering if i could place the wings in the crock pot on “warm” until my party guests are ready to devour them? Will they stay crisp if I’ve air fried them first? How else can I keep them warm for a crowd?
Jen says
Hi J-D! Does your air fryer have a keep warm setting? That might work if you want to just keep them warm in your air fryer. If not the crock pot should work to keep them warm without drying them out. Hope you have a great time at your party!
Anna says
Hey can i grill these wings and if so how long should cook them?
Jen says
Absolutely! Grease and heat grill to medium heat (about 350 degrees). Grill for approximately 20-25 minutes, flipping wings every 5 minutes. Enjoy!
Linda says
These were so good !!! I do alot of cooking around the holidays for family and friends I was wondering how can I find the serving chart that you used so that I can cook large quantities of food ?!
Jen says
I’m so happy you loved them, thanks Linda! What serving chart are you referring too? You can change the quantity of servings in the recipe card and it will change the ingredients too.
Linda says
I’m talking about the quantity or servings recipe card like I would like to have one of my own that I can use for my all recipes because I have a hard time when I have like a gathering sometimes I Don’t make enough of the food and I was wondering about the quantity of servings chart that you used so that I could have an idea of how much of ingredients I would need to use on certain recipes that I have of my own is it a file that I would have to download to my computer to be able to type in my recipes and how many servings so that That I can have an idea of how much food I would need to make ?
Jen says
Hi Linda, unfortunately I don’t have any sort of chart. After I make a recipe, I see how much it has made and make an educated guess on servings.
Betty says
Could I make them up with the rub and refrigerate overnight, then bake them next day? Or is that too long in fridge?
Jen says
Absolutely, not too long at all. They should be even crispier this way because the skin will dry out a little.
Katrina says
Hi
Could you please tell me if there is a substitute for Frank’s Hot Wing Sauce? We can’t get that product in Australia, sadly.
Thank you
Katrina
Jen says
Hi Katerina, I am not sure of the best substitute in Australia so I would just use your favorite hot sauce – can’t go wrong with that!
Bonnie says
Hello, is there any reason I can’t season wings and put in fridge over night before baking?
Jen says
Nope, that will work great! I would bring them to room temperature before baking the next day. Enjoy!
Bonnie says
Thank you!
Joanne Bonanno says
Hi Jen!
I love your blog and your life story. I hope this email finds you in good health. Would I be able to do these in the slow cooker? I wasn’t sure because of the baking soda. I recently did wings in the slow cooker for Super Bowl sunday which were fall off the bone tender and my son loved them.
Jen says
Hi Joanne, thank you for your kind words! Yes, you can make these wings in the slow cooker but I would omit the baking soda as its purpose is to make them crispy. Enjoy!
Ginny says
Hi these wings look so good. I wish I could reach thru my tablet and grab em. I am gonna make these real soon. Should I use whole chicken wings and split them or can I use the wings already split? Thanx for your response
Jen says
Thanks kind words Ginny! You are welcome to split the wings yourself but I always buy them already split. Enjoy!
Tiffany says
Made the Honey hot wings!!! Fantastic Jen. But everything I’ve made from your site is!!! I’ve been looking for crispy wings from the oven, your rub, by itself is fantastic. Thank you once again for a kick A$$ recipe. You make me look good.!!
Jen says
Yessss! I’m thrilled you loved these hot wings and all my recipes. Thanks so much Tiffany!
Kelly says
Will my wings still be Crispy without a wire rack
Jen says
The wire rack elevates the wings so the hot air can circulate all around – so they will be crispy on the top but not as crispy on the bottom.
Kim says
I made the Honey Buffalo wings and they were a-MAZING, like restaurant quality tasty! I love how detailed your recipes are, if you follow the instructions you come out with an end product that is just as described. I am a North County SD native, but I live on the East Coast now (yeah, I have an ocean, but it just ain’t the Pacific!) and I love making your recipes because, aside from the fact that everything is always delicious, cooking your food makes me think of home 🙂 I hope you and yours are, and will continue to be, well. 🙂
Jen says
Thank you so much for your thoughtful comment Kim!! I’m so pleased you loved these hot wings and I’m honored you find my recipes reliably delicious, and most importantly that they remind you of home. Sending you a big west coast hug! xo
Laura says
Hi Jen,
I made these tonight. However, I made them in the air fryer instead of the oven. Too hot in the kitchen. They came out great. I even put them under the broiler for about 10 minutes.
Thanks for sharing!
Laura
Jen says
That’s awesome Laura, I’m so happy the hot wings turned out so well in the air fryer!
Hannah says
Hope this doesn’t sound like a dumb question but how would I fix them if I wanted to use boneless chicken?
Jen says
Hi Hannah, you will omit the baking powder then follow the recipe but adjust the baking time depending on what cut of chicken/size you use.
Hilary says
These are so good!
Jen says
Thank you Hilary, I’m so pleased you enjoyed them!
Yvette says
Made these several times already and they are always a hit. My kids absolutely love the sauce! I’ve even doubled the seasoning and coated drumsticks and had these for dinner with a salad. Absolutely fantastic! Thank you!!!!
Jen says
I love hearing that Yvette, thank you so much!
Chris C. says
Just finished eating these and now I don’t think I want wings anywhere else after making these. I added ghost pepper to kick it up and it was amazing. I’ve made a lot of food based on recipes from others and 80-90% of the time I don’t live it, this I absolutely LOVE!! Thank you for sharing the best wings I’ve ever had!!!
Jen says
Thanks for making my day Chris, I’m thrilled you loved these wings so much – and all of my recipes! You are so brave adding ghost peppers!!!!
Yvette says
These are by far the BEST wings I’ve ever had!!! I’ve made them several times over the last couple years and they never disappoint. I’ve even made this recipe using bone in chicken drumsticks and thighs and served them for dinner with a salad sooooo good! I was wondering if I could make Shrimp the same way? Just bake them for a lot less time? Wasn’t sure if the seasoning would bake long enough on the shrimp? Thank you so much for all your amazing recipes!!!!
Jen says
I love hearing that Yvette, thank you! Yes, you could absolutely use the seasonings on shrimp. Depending on the size shrimp you use, they’ll only need 6-7 minutes at 400 degrees F. Enjoy!
Betty says
These are great…would love to make a couple batch for upcoming party. Can I do 2 sheets of wings at same time?
If so, how would rack placement go?
Jen says
Yes! I would switch the placement of the two racks halfway through baking.
Amantha says
Omgg i tried the honey Buffalo wings because I was tired of regular Buffalo and omg they are delicious! If you’re thinking about making these, don’t think about it no more, just make it! It uses easy ingredients everyone has in their pantry already.
Jen says
Thank you so much Amantha! I am glad you loved them!
Tim says
A little confused,
Do I bake at 400 degrees for 45 minutes, then broil for crispyness at 400 degrees also?
Jen says
Hi Tim, sorry for not specifying, my oven broil is automatically set to 550 degrees F, so I would go with that. Enjoy!