Honey buffalo wings are my favourite kind of game-day food. Sweet, spicy, and genuinely crispy straight from the oven. No fryer required.
The honey-buffalo glaze is made with Frank’s, honey, and butter, and it clings to the wings in a sticky, glossy way that makes it hard to stop at just one. I’ve been making these for years and they always disappear fast.
This recipe was originally published in January 2017, updated in January 2025 with new photos and an updated buffalo sauce recipe, and updated with more tips in June 2026.
Chicken wings are a game-day must in my house, and these honey buffalo wings always disappear first. They’re inspired by my baked buffalo chicken drumsticks, which use the same oven method. Pair them with veggie-loaded nachos if you’re feeding a crowd.
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📋 Ingredients you’ll need
The spice rub is simple: garlic powder, paprika, and cayenne. The baking powder is what does the real work on the skin. The sauce comes together in about five minutes.
- Chicken wings. Pre-split is easiest. Whole wings are often cheaper, so you can always split them yourself. Just trim the tips so they don’t burn.
- Baking powder. The secret to crispy oven wings (more on this below).
- Spice rub. Garlic powder, paprika, and cayenne. Use a pinch of cayenne for mild, or double it if you like things hot.
- Honey buffalo sauce. Frank’s hot sauce, honey, and butter. A quick cook on the stovetop gives it a glossy, sticky finish that actually clings to the wings instead of sliding off.
The secret ingredient for crispy oven-baked wings
Baking powder. That’s it.
It draws moisture from the skin and creates the kind of crunch you’d normally only get from deep frying. I’ve tried cornstarch, I’ve used the air fryer. And while the air fryer does a great job, it’s not realistic when you’re feeding more than two people.
The baking powder method is the most reliable for a big batch.
🔪 Cooking instructions
Preheat your oven to 400F. Line a baking sheet with foil and set a greased wire rack on top.
Toss the wings with baking powder, salt, paprika, garlic powder, and cayenne until evenly coated.
Arrange them on the rack in a single layer. They shouldn’t be touching.
Bake for 35-40 minutes, until golden and crispy.
While the wings bake, make the sauce. In a small pot over medium-low heat, bring Frank’s, honey, and butter to a boil, stirring constantly so it doesn’t burn.
Cook and stir for another 2-3 minutes until slightly thickened. (It will continue to thicken as it cools, so don’t worry if it looks a bit loose.)
Once the wings are done, let them rest on the rack for 5-10 minutes. This step makes them release more easily and gives the skin a chance to firm up.
Transfer to a large bowl, pour the sauce over, and toss to coat.
Serve right away.
📖 Flavor variations for the sauce
- Maple syrup instead of honey. Same sweetness, more of an earthy, caramel-like flavour. Really good.
- Sriracha instead of Frank’s. A different kind of heat with a garlic note.
What to Serve With Honey Buffalo Wings
The classics work best: blue cheese dip or ranch, celery sticks, carrot sticks. If you want something a little more interesting for the dip, tirokafteri (Greek spicy feta dip) pairs surprisingly well with the honey-buffalo flavour.
For a full spread, spicy buffalo nachos alongside these is tough to beat.
💭 Cooking tips
- Use a wire rack. Elevating the wings lets air circulate underneath, which is what gets you even crispiness on all sides without flipping.
- Grease the rack well. Use a pastry brush and neutral oil to coat every part of the rack. An under-greased rack will tear the skin when you try to remove the wings.
- Rest before saucing. Give the wings 5-10 minutes on the rack after baking. The skin firms up and they release much more easily.
- Sauce and serve immediately. Once tossed in sauce, the wings start to soften. Don’t sauce them ahead of time. (And I don’t like my wings to be overly saucy, so you can always double the sauce if you want more coverage.)
Honey Buffalo Wings
Ingredients
- 2.5 lbs chicken wings
- 1 tablespoon canola oil
- 2 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper, more or less to taste
Honey Buffalo Sauce
- ⅓ cup Frank’s hot sauce
- 2 tablespoon honey
- 2 tablespoon butter
Instructions
- Preheat the oven to 400F. Line a baking sheet with aluminum foil and place a wire rack on top. Grease wire rack with 1 tablespoon canola oil.
- IIn a large bowl, toss 2.5 lbs chicken wings with 2 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon garlic powder and ¼ teaspoon cayenne pepper until evenly coated.
- Arrange wings on the wire rack in a single layer, ensuring they aren't touching. Bake for 35-40 minutes, until golden and crispy.
- Meanwhile, prepare the honey-buffalo sauce. In a small pot over medium-low heat, bring ⅓ cup Frank’s hot sauce, 2 tablespoon honey, and 2 tablespoon butter to a boil, stirring constantly to avoid burning. Cook and stir for another 2-3 minutes, or until the sauce has thickened slightly (the sauce will continue to thicken as it cools).
- Once the wings are baked, allow them to cool for 5-10 minutes (this will make them release more easily from the wire rack) and transfer them to a large bowl. Pour the sauce over the wings and toss to coat evenly.
- Serve immediately with your favorite dipping sauce and celery sticks for a classic pairing.
Notes
- Make sure to grease wire rack well, making it easier for the wings to release after cooking.
- I don’t like my wings to be overly saucy! You can always double the sauce if you want a higher sauce-to-wing ratio.
Lou
Louisa Clements
Shirley Clements