Honey Buffalo Hot Wings and Classic Buffalo Wings (Video!)

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.  

How to Make Hot wings Video

Honey Buffalo Hot Wings  on a plate with celery and blue cheese dipping sauce.

Easy Hot Wings 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 Wingsever?!!!  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.

Top view of Honey Buffalo Hot Wings  on a plate with celery and blue cheese dipping sauce.

Ingredients for Baked Hot Wings

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.
side shot of Honey Buffalo Hot Wings  on a plate with celery and blue cheese dipping sauce.

How to Make Homemade Hot 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!

  1. First, rinse and pat the wings dry, this will help make your wings extra crispy. 
  2. 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.
  3. 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.
  4. 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.

Showing how to make Honey Buffalo Hot Wings by baking the rub on the wings.

How 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

Tips for Making Baked Hot Wings

  • 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! 
Showing how to make Honey Buffalo Hot Wings by adding the sauce to the baked wings in a clear bowl.

Can I Prep Homemade Hot Wings 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.  

How to Store Baked Hot Wings

Leftover buffalo wings should be stored in an airtight container in the refrigerator. When properly stored, chicken wings are good for days.

Honey Buffalo Hot Wings on a plate with celery dipping sauce, garnished with parsley.

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 Chicken 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.
Showing the Honey Buffalo Hot Wings  on a plate with celery and dipping a wing into the blue cheese dipping sauce.

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:

Close up showing the Honey Buffalo Hot Wings on a plate with celery and dipping a wing into the blue cheese dipping sauce.

Looking for More Chicken Wings Recipes?

Buffalo Honey Hot Wings and Traditional Buffalo 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.  
Servings: 24 chicken wings
Prep Time: 10 minutes
Cook Time: 1 hour


  • 24 chicken wings with skin rinsed and patted dry (approx 3 pounds)


  • 2 tablespoons baking powder
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground celery seed

Traditional Buffalo Hot Wings Sauce

  • (Hot sauce unites with a touch of molasses for the traditional hot wings flavor)
  • 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
  • 1 tablespoon molasses
  • 1 tablespoon butter

Buffalo Honey Hot Wings Sauce

  • (Honey is the dominant ingredient in this sauce for sticky hot wings while still being hot by using Hot WINGS sauce)
  • 2-3 tablespoons Frank's Hot WINGS Sauce (NOT original hot sauce like above) mixed with 2 teaspoons cornstarch
  • 1/2 cup honey
  • 2 tablespoons butter
  • 1 tablespoons molasses

Buffalo Mild Honey Hot Wings

  • 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
  • 1/4 cup honey
  • 1 tablespoon molasses
  • 1 tablespoon butter
  • 1-3 teaspoons Hot Wings Sauce (Optional for hotter wings)


  • Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
  • In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
  • Bake on upper middle rack for 45-50 minutes. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so they don't burn. Flip chicken wings over and broil the other side until crispy.
  • The prep for all of the sauces is the same. **While wings are cooling, melt butter over medium heat. Add remaining sauce ingredients and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 3-5 minutes. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.
  • When chicken is done, add to a large bowl and pour over sauce. Gently toss wings with a spatula until evenly coated.
  • Serve with desired Blue Cheese/ Ranch Dip, etc. dip
  • Dig in!


Don't miss the "how to make" recipe video at the top of the post!
Start with the Buffalo Honey Hot Wings if you aren't sure what to try first 🙂 **You don't want to make the sauce in advance or it will become too thick. ***See BELOW for more delicious recipes to use up your bottle of Frank's Hot WINGS sauce.

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  1. Teresa says

    I made the wings with the Honey Buffalo Sauce and the were SO good! Everyone loved them and is begging me to make them again! Thanks for making me look good :). So happy I found your site. Can’t wait to make more of your recipes!

    • Jen says

      Hi Teresa, I am so happy you made these and everyone loved them! And no doubt you made yourself look good with your brilliant execution 🙂 I am excited for you to try more of my recipes as well, Enjoy!

      • Mary says

        Can you tell me if the chicken wings should be thawed out it they are frozen? Thank you

        • Jen says

          yes they should be thawed. enjoy!

    • Jen says

      Your comments always brighten my day Thalia, thank you so much!

  2. Em says

    My first attempt was a disaster… don’t do what I did and mistake teaspoons for tablespoons! WOAHZER! That was spicy -.- (sauce was awesome though, lol). Will try again once my taste-buds recover!

    • Jen says

      Sad! teaspoons verses tablespoons will do that to you! I am so happy you liked the sauce though, and hopefully your tastes buds won’t take too long to recover! Let me know how your second attempt goes :)!

  3. Marissa | Pinch and Swirl says

    These look awesome! That baking powder trick opens up so many flavor possibilities for crispy chicken wings. The first time I tried the method, I goofed and used baking soda. not. good. My mouth tasted like baking soda for a week! 😉 Thanks for sharing your recipe!

    • Jen says

      Hi Marissa, I am so glad you commented so I could find your site. Those Salted Coconut and Honey Nut Bites look like balls of deliciousness! I love the baking powder trick – works wonderfully – as long as it is baking powder – LOL – too soon? Thanks for visiting and I look forward to following you on instagram!

  4. Ixchel says

    I just made these wings after seeing them on myfitnesspal superbowl foods under 300cals. These wings are fantastic! without the sauce fabulous! with sauce incredible, my mom even said these are the best wings she’s ever had. Thank you for sharing.

    I look forward to cooking more of you delicious recipes.

    • Jen says

      Hi Ixchel, welcome to Carlsbad Cravings! I am so happy you loved these wings with and without the sauce! Thank you for the compliment! I am excited for you to try more of my recipes as well. I hope you find more that you love!

  5. Tamerra says

    I’ve decided to make these for dinner tonight but I just realized that I never got my oven rack back from my sister. That being said, I am going to attempt these without the rack on my pan…hopefully they’ll still be as yummy as yours.

    • Jen says

      Hi Tamerra! I’m glad you decided to still make these without the rack – hopefully they still turned out delicious!!!

    • Jen says

      Thank you Ann, so happy everyone enjoyed it! Doesn’t get much better than wings!

  6. Rhonda says

    OMGoodness!!! Why did I stumble on this site…I am definitely going to need to get in the gym because I will be trying all of these recipes. They all look soooooo delish!

    • Jen says

      Hi Rhonda, welcome!!! I am so happy you found my site – even if it means more gym time for you – hopefully you will find the deliciousness worth it! 🙂 Enjoy!

  7. juliawithag says

    Dear Jen,
    My husband made these on a weekend (so good!), and I was inspired to make them during the week, with boneless, skinless chicken thighs.. THEY TURNED OUT SO GOOD! I chopped them up and made a Buffalo Chicken Salad: Chicken, lettuces, thin-sliced red onions, a strip of crumbled-up bacon, blue cheese dressing, blue cheese crumbles, tomatoes and croutons. I’m trying to eat healthier (lower-calorie), so I went light on the fattening ingredients (or skipped them altogether). I didn’t feel like I was missing thing! Thanks so much.

    • Jen says

      You are SO welcome! Thank YOU for letting me know how much you loved this and I LOVE your variation! So glad you could still enjoy all the flavor with less calories. BRavo!

  8. Dan Daruszka says

    Nice! I’ve been doing boneless chicken nuggets for years now. Normally to mimic Applebees, and then later found a good KFC recipe to make popcorn chicken. This is the next thought I’ve been wanting to try, looks and sounds good. ESP from the comments, I definitely want to try this.

    Generally, I like to soak the chicken overnight in a brine of Accent, sea salt and others. Have you (Jen) or anyone else do the same? Thanks again for the post!

    • Jen says

      Hi Dan, your chicken nuggets sound delicious! I don’t find it necessary to use a brine or marinade with these wings because the rub is so flavorful so you might want to try them first without and then if you feel like they are missing something, feel free to use a brine. I hope you enjoy!

  9. Maryam says

    Hi did u just use franks hot sauce the original ?

    • Jen says

      It depends on which version of sauce you are using. I used Franks HOT WINGS sauce in the the Buffalo Honey Hot Wings Sauce and Frank’s ORIGINAL in the Traditional Buffalo Hot Wings Sauce Buffalo Mild Honey Hot Wings. Hope this helps. Enjoy!

  10. Crystal says

    Great recipe. I made this along with cheesy, bacon, ranch potatoes. My family says this recipe is a keeper. I think though that the honey hot and mild recipe is mixed up.

    • Jen says

      Hi Crystal, I am so glad this is a keeper! The Honey Hot Sauce is hotter than the mild due to the use of hot WINGS sauce instead of original hot sauce even though less hot sauce is used. I hope you find more recipes to enjoy here!

  11. Paul Kriner says

    You went over the top with this recipe for buffalo-hot-wings! THE BEST. The missing link for me was your fabulous rub. Except for a smoke alarm incident, (30 seconds too long under the broiler) everything was perfect including the sauce. (I used a combo plus an extra 3 tablespoons Frank’s Buffalo Wing Sauce). The BONUS. I had extra rub and coated grilled cod with it for fish tacos on Cinco de Mayo! Fabulous. Thanks for the excellent recipes.

    • Jen says

      YAY! SO happy to hear how much you loved them!!! I agree, its the rub that totally pushes them over the top. And I LOVE your idea of using the rub for grilled fish tacos – I might have to borrow that one 🙂 Thanks so much for letting me know how much you loved them!

  12. Kristi says

    I came onto your website via Pinterest to get ONE recipe and 30 minutes later, I’m still here following the never ending trail of delicious ideas. I had already picked out our month’s worth of meals but I’ve been replacing them with new recipes from your website. What I really love is the VARIETY of foods from corn dogs to Mongolian beef. Thank you for inspiring me to try new things!
    PS My husband is a carrier of the CF gene, your story really gets to my heart and fills me with happiness that you’re still here and thriving.

    Blessings, girl! xoxo

    • Jen says

      Hi Kristi, I am so happy you found my site – your comment made my day! My blog is mostly what I crave so the variety fits my endless palate swings 🙂 I hope you enjoy everything you try here! Thank you so much for your well wishes!!! I am so grateful to be doing so well AND to be doing what I love! God is good! God bless you and yours! (that’s a lot of !!!!!!! 🙂 )

  13. Yin says

    These are delicious! I made these last night and they were a big hit! I will definitely make this again!

    • Jen says

      I am thrilled these were such a big hit Yin! Thanks for taking the time to comment and make my day! I hope you find more to love here 🙂

  14. Melissa Ann says

    I found your site just last week and couldn’t wait to try these wings. My hubby and I are self-proclaimed foodies and I must say they are the BEST wings we’ve ever made (and that says a lot because we’ve tried so many variations!) We loved the rub so much we can’t wait to try it on chicken thighs. The glaze was fantastic-perfect blend of sweet and heat. We can’t wait to try more of your delicious recipes!

    Wishing you wonderful health and happiness 🙂

    • Jen says

      Hi Melissa, WELCOME to my site! I am so happy you found me and I love that you tried the wings already and LOVE that you love them – YAY! That means so much especially from “self proclaimed foodies”!! 🙂 I hope you have fun exploring and trying new recipes!

  15. Angie says

    I made these yesterday for our Sunday football watching day. They turned out AMAZING!! We loved them. I hoped to take some for my lunch to work today, but when I got up this morning my son’s father ate the big bowl I had leftover in the fridge. He REALLY loved them 🙂

    This recipe is definitely a keeper!! Thank you!

    • Jen says

      LOL! The visual of your husband’s father eating the big leftover bowl had me smiling ear to ear! I love that EVERYONE loved them so much – maybe a little too much – hehe Thanks for the thanks – you made my day!

  16. Sonya Graske says

    The honey buffalo with Frank’s hot sauce wings were SUPER GREAT!
    I look no further for super hot wings *****

    • Jen says

      YAY! now that is the ultimate compliment! Thank you so much Sonya! So happy you loved them!

  17. Lori says

    I’ve made this recipe a few times as written and its DEELISH!!! I’m wondering if it’d turn out the same to grill the wings instead of bake them, as I’d like to make these while camping. Would I still add baking powder to the rub? Thanks!!!

    • Jen says

      Hi Lori, I am so happy you love this recipe! I think they would be fantastic grilled, and I would still use the baking powder in the rub. You are going to be the most popular campsite around!

  18. KM says

    Hi! I’m going to be making these with boneless skinless chicken breasts. With the leftover rub, I’m going to put on pork ribs. I’ll let you know how both turn out!

  19. Ria says

    i just finished eating these! They came out so good. The dry rub is also good…so good that i almost didn’t use the hot sauce!!! But I did and they came out good, I love that it’s baked and I am deff saving your recipe! Hubby loved them too!

    • Jen says

      Awesome, so happy you both loved them so much Ria! Hope you find more recipes to love here!

  20. Erin says

    Has anyone tried to make this in the crockpot? I came to Pinterest looking for the best way to make wings in the crockpot and I stumbled upon this post with all different sorts of sauces, just the kind of sauces I like for that matter. Would the proportions change if it’s in the crockpot rather than baking?

    • Erin says

      *** UPDATE ***
      I tried it in the crockpot tonight and it was just as amazing! I put the wings in the crockpot with the mild honey buffalo wing sauce and let it cook for 2.5 hours then stirred and cooked another 2.5 hours stirring occasionally. After 5 hours I took the wings out and put them on a baking sheet lined with foil and broiled for 5 ish minutes with some extra sauce on top. They were perfect! Fall off the bone wings! Will use this sauce again.. Might not do it in the crockpot again though.

      • Jen says

        Hi Erin, I am thrilled this turned out delicious in the crockpot and that you loved the sauce! Thank you so much for trying them and for sharing your slow cooker method!

      • Jen says

        Hi Erin, I am thrilled this turned out delicious in the crockpot and that you loved the sauce! Thank you so much for trying them and for sharing your slow cooker method!

  21. Zeenat says


    Is it molasses sugar you use or the syrup?


    • Jen says

      Hi there, it is the unsulphered molasses that usually comes in a jar. It looks like this click HERE

  22. Ginny says

    I stumbled upon your blog through Incredible Recipes on FB. What wonderful recipes. For a neighborhood get-together, I combined two of your recipes. I used the rub from the Buffalo Honey Hot Wings recipe and the sauce from the Buffalo Meatballs recipe. Instead of baking, I browned the wings lightly in coconut oil. From there, they bathed in a slow cooker with the sauce. Incredible! Even one of my “sons” who is a very picky eater wanted to know how to make them. Score!

    • Jen says

      Hi Ginny, Welcome to my blog – I am so happy you found my through IC! And oh my goodness, I am salivating over the method/combination you used – I cannot wait to try that myself! So happy it was a hit! I hope you have fun exploring and trying new recipes!

  23. Ciara says

    Is there something instead of molasses

    • Jen says

      Hi Ciara, it won’t be quite the same but you could substitute honey. Enjoy!

  24. Holly says

    The Buffalo Mild Honey Hot Wings were AMAZING!!! My whole entire family enjoyed them…they were all over them. Thanks so much for the recipe. I can not wait to try your others <3

    • Jen says

      YAY! Thank you so much Holly! I love hearing your entire family loved them and I that you were able to use the “mild” version to suit everyone 🙂 I hope you have fun trying my other recipes!

  25. Samantha says

    This was great!! Made it for my husband and 6 year old son..they loved it! It’s so hard to find something that my son will actually eat so this will definitely be a keeper. They made me do half and half.half with just the dry rub and the other half with the honey buffalo sauce. Thanks for the recipe!

    • Jen says

      Hi Samantha, I am so happy this was a winner with everyone! It sounds like your son has quite the palate – I ‘m glad he knows what good hot wings taste like 🙂 I hope you find some recipes here you all will love!

  26. Eusenia says

    If I cook it with frozen wings how much longer should I cook it ?

    • Jen says

      Hi Eusenia, I wouldn’t recommend using frozen wings unless you thaw them first otherwise the rub won’t work. In any case, I am not sure as I have only used thawed wings- sorry!

  27. linda says

    These looks so good I cant wait to try these out ,My favorite food are wings I could eat them everyday !!!I am glad I came across this recipe and I love that we can change the serving sizes as well , I m not that good with larger measurements , what would 1.25 teaspoons= ,0.50tablespoons=,2.50tablespoons=??

    • Jen says

      Thank you Linda, I could eat wings every day too! I am not sure I understand your question regarding the measurements? What are you trying to convert to?

      • linda says

        I’m trying to convert to make 30 wings its said 5 servings makes 30 wings and the measurements that I don’t know how to covert to make 30 wings is 2.50 teaspoons,2.50 tablespoons,1.25tablespoons,1.25teaspoons & 5/8cup??

        • Jen says

          Hi Linda, the recipe as written makes 24 wings so I think its close enough to just follow the same measurements – maybe making the measurements “heaping” – that would be the easiest and still taste great!

  28. tara says

    How come I see this now?? ( 2 yrs later) but perfect for watching the upcoming Rose bowl game with my PSU! GO LIONS! Yes these will be delicious I’m already thinking of doing a trial run around Christmas…just to make sure 🙂

    • Jen says

      It is easy to miss recipes that are a couple years old when there are new ones all the time but this is definitely a classic – SO so good! I hope you do do the trial run around Christmas and love them – you can never have too many reasons to make Buffalo Hot Wings! Thanks and Merry Christmas Tara!

  29. Brooke R says

    Oh my gosh!!! This rub is amazing!! I couldn’t make the hot sauces because my husband is a baby, but I used the rub along with a BBQ/buffalo sauce and the wings turned out incredible. I will definitely be saving this recipe.

    BBQ/buffalo sauce:
    – 1 cup BBQ sauce
    – 1/2 cup honey
    – 2 tablespoons ketchup
    – 2 tablespoons hot sauce
    – 4 tablespoons butter
    – 1/2 teaspoon garlic powder

    • Jen says

      Hi Brooke, I’m so happy you loved the rub and so glad you were able to use your own delicious BBQ sauce – sounds amazing!!

  30. Carla says

    Oh my goodness. I made these last night. After they were done my husband walked in the door and I asked him to try one, afraid he was not going to like them because he only likes “breaded wings”.Well…….. He loved them!!!!
    Thank you so much, they were delicious! I left some without the sauce for my daughter who does not eat anything spicy and she loved them too. Because they are already delicious before the sauce goes on them!!!
    And I love the fact that not deep frying is needed. 🙂
    I cannot wait to try some other of your recipes!!

    • Jen says

      Hi Carla, I am so thrilled this was a hit with your entire family – even your breaded wing lover! I hope you have fun exploring my site and trying new recipes! I hope you find some more new favorites!

  31. Andrew Upton says

    Hello !
    I am in England and I just found your website on Facebook !
    I am going to make your Buffalo Honey Hot wings and Traditional Buffalo Hot wings, but I can’t find a recipe for your Blue Cheese Dip 🙁
    Do you have a link please ?
    Thank you

    • Jen says

      Andrew, welcome to my site! I don’t have a blue cheese dip recipe – sorry about that! I hope you love the wings though!

  32. Amanda says

    Hi these look great but is one spicier than the other ? I would like to do these for my sons bday but not sure if it will be too spicy for the kids

    • Jen says

      Hi Amanda, as described in the post the Buffalo Mild Honey Hot Wings are the least spicy – you can add more or less hot sauce to taste to make them kid friendly. Happy birthday to your son!

  33. Susan says

    I just want to make this sticky buffalo wings..Instead of baking can i just fry the wings instead? Cos my oven is not working right now. Thanks

    • Jen says

      HI Susan, I don’t see why not!

  34. Paula Phillips says

    I bumped into your site after trying to find sticky wings. I am going to try your recipe but I am unable to find Frank’s hot sauce as I live in Jamaica. Could you suggest a substitute?

    • Jen says

      Hi Paula, I would substitute your favorite hot sauce. As heat varies, I would start with less and add more to taste. Enjoy!

  35. Virginia Graves says

    Your site is the greatest. I love the 1 page recipes, saves me paper. I am going to try some of these scrumptious recipes at a church pot luck I love your site. I see you prefer small chicken pieces, so do I they get more sauce on them. thank you so much for sharing.

    • Jen says

      You are so sweet, thank you for your awesome comment Virginia! I hope these wings are a big hit!

  36. Ryan Kendrick says

    I’m making 7lbs of wings for super bowl, how much longer do I have to bake the wings? Also, I already made my sauce in advance.is that a big deal? Thanks

    • Jen says

      Hi Ryan, You shouldn’t have to cook your wings much longer because the wing size is the same. I would just check one of the larger wings before you broil to make sure they are done. As far as the wings sauce, it will definitely thicken if made in advance- not a big deal just something to be aware of you. You will need to reheat it over the stove and add a little water to thin it out while stirring. You can also add some butter to help thin it out. Hope that helps, enjoy!

  37. Abi says

    Hi Jen! Love all your recipes that I’ve tried so far! Keep ’em coming!

    Question – if i wanted to use the rub as a marinade for boneless skinless chicken breasts and thighs, I would omit the baking powder and add some olive oil? Your recommendation if using these bigger pieces- baked or pan-fried?

    • Jen says

      I love hearing that, thanks Abi! You are exactly right, you would skip the baking powder and add in some olive oil. If using bigger pieces I would sear on the stove then transfer to the oven to finish baking. I hope that helps!

  38. DJ says

    Delicious! I cooked wings last night using this recipe. The rub was great – even though I didn’t have celery salt. I will be using this recipe from now on for my chicken and will – in the future – switch up the sauce as the rub is everything. PS: I added BBQ sauce. ❤

    • Jen says

      Thanks DJ, I’m thrilled you loved the rub! What a great idea to use the rub and switch up the sauces – I am going to have to try that!

  39. 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!

  40. 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!

  41. 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.

  42. Katrina says

    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

    • 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!

  43. 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!

  44. 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!

  45. 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!

  46. 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!

  47. 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.

  48. 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

  49. 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!


    • Jen says

      That’s awesome Laura, I’m so happy the hot wings turned out so well in the air fryer!

  50. 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.