Baked Hot Wings Recipe - Carlsbad Cravings

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

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

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.

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

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.

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

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.

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

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!

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

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.

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 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:

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

Why do they call it buffalo wings?

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.

What is the difference between buffalo wings and normal 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.

How do you get buffalo sauce to stick to wings?

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.

Do you put buffalo sauce before or after baking wings?

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.

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

Tools Used in This Recipe

Baking Sheet and Rack Set

Glass Mixing Bowl Set

Spatula Spoon

Measuring Cups and Spoons Set

Basting Brush

See Favorite Tools

Servings: chicken wings

Total Time: 1 10

Prep Time: 10

Cook Time: 1

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Ingredients

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

Rub

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)

Instructions

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!

Notes

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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Leave a Review, I Always Love Hearing From You!

142 Comments

Matthew Vied says

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These wings are ridiculously good. I tried three of the four options (dry rub, buffalo, and honey buffalo…all fantastic). Question for you Jen: what are your thoughts on a mashup of this recipe and the herb butter turkey recipe for smoking a whole chicken? Use this wings rub for the herb butter (or mayo?)…is that crazy?

- Jen says
  
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  Hi Matthew! I’m so glad that you loved the flavors of the buffalo wings! I think your mashup idea sounds crazy good! Go for it and lmk if it turns out as good as it sounds!
  
Lu says

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For the most part, this recipe is quite good: it has a great combination of flavors for both the traditional buffalo sauce and rub. However, I will not be adding any form of cornstarch to the sauces as it leaves you with a starchy taste and a grossly gummy texture. This is my personal preference as I do not enjoy a goopy exterior for chicken wings. Other than that, I will be making these again and will definitely be sharing these recipes with family and friends!

- Jen says
  
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  Hi Lu! Thank you for your review of this dish and for sharing the love! I’m so happy that you enjoyed this recipe!
  
Lily says

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Can I do without the molasses??

- Jen says
  
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  Hi Lily! Thank you for your interest in this recipe! You can do half honey and half dark brown sugar or sub with dark corn syrup. I hope that helps!