Mike's Hot Honey Chicken Wing Recipe
Baked, not fried, and somehow crispier for it. Seasoned flour gives these wings a shatter-thin crust, then a warm glaze of Mike's Hot Honey, soy and ginger goes on while they are still hot — sticky, savory, and building heat with every bite. Game day solved in forty-five minutes.
Ingredients
- For the Wings:
- 3 pounds chicken wings, flats and drumettes
- 1/2 cup flour
- 1 tsp salt
- 1 tsp paprika or smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pepper
- 1 tsp dried herbs or poultry seasoning
- For the Sauce:
- 1/2 cup Mike's Hot Honey
- 1/3 cup soy sauce
- 2 tbsp canola oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp Worcestershire sauce (optional)
Featuring
Directions
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Preheat the oven to 425°F. Line a large baking sheet with foil and set a wire rack on top for extra crispy wings, or spray the foil with cooking spray if no rack is available.
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In a large bowl, whisk together the flour, salt, paprika, garlic powder, onion powder, pepper, and dried herbs. Add the chicken wings and coat evenly, shaking off excess.
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Arrange the wings on the wire rack or baking sheet at least 1/2" apart, using two baking sheets or two batches to avoid overcrowding. Bake 30-35 minutes, turning once after about 20 minutes, until the wings reach 165°F.
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While the wings bake, heat Mike's Hot Honey, soy sauce, canola oil, salt, garlic powder, ginger powder, and Worcestershire sauce (if using) in a medium saucepan over low heat until combined and heated through.
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Transfer the baked wings to a large bowl and toss with the warm sauce.
