Hot Honey Wings

For the best spicy-sweet wings, you need just honey, sriracha, and hot sauce. (Psst, the stuff is also killer with roasted sweet potatoes.)
Publish date:
hot honey wings

Recipe by MacKenzie Smith

Start to Finish: 1 hour 20 minutes

Servings: Makes about 34 wings


  • 4 lb. chicken wings—wing tips removed, drumettes and flats separated and patted dry

  • 2 tbsp. olive oil

  • 1 cup honey

  • 2 tbsp. sriracha

  • 2 tbsp. vinegary hot sauce (such as Frank’s RedHot or Tabasco)

  • Chopped fresh cilantro and toasted sesame seeds, for garnish


1. Line 2 baking sheets with foil. Arrange the wings on the baking sheets in a single layer; season with salt. (For extra-crispy skin, let the wings stand at room temperature for 1 hour, then pat them dry again.)

2. Arrange racks in the upper and lower thirds of the oven; preheat to 450°. Toss each sheet of wings with 1 tbsp. oil; season with salt. Roast the wings, reversing and rotating the baking sheets halfway through cooking, until crispy and cooked through, about 45 minutes.

3. In a small bowl, whisk the honey, sriracha, and hot sauce; season with salt. Transfer 6 tbsp. of the hot honey sauce to a large bowl.

4. Transfer the wings from the baking sheets to the large bowl; toss until coated. Line the baking sheets with fresh foil. Return the wings to the baking sheets. Roast the wings until beginning to brown in spots, about 2 minutes. Return the wings to the large bowl. Add 6 more tbsp. of the sauce. Toss to coat the wings.

5. Arrange the wings on a platter. Garnish with cilantro and sesame seeds. Serve with the remaining hot honey sauce for dipping.