Honey buffalo wings are the perfect balance of sweet and spicy that keeps you coming back for more! These wings are seasoned with a flavorful spice mixture, baked until crisp, and then tossed in a sticky honey-buffalo glaze for the ultimate game-day snack.
This recipe was originally published in January 2017 and updated in January 2025 with new photos and an updated buffalo sauce recipe.
Chicken wings are a game-day must in my house, and these honey buffalo wings are always a hit. Inspired by my other favorite, baked buffalo chicken drumsticks, this oven-baked method is not only super easy, but it gives you perfectly crispy wings—no air fryer needed! Pair them with veggie-loaded nachos for the ultimate party spread.
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📋 Ingredients you’ll need
This recipe starts with a simple spice rub of garlic powder, paprika, and cayenne for a flavorful kick. Baking powder is the key to achieving that crispy, golden skin in the oven. Toss it all in a glossy sauce made with Frank’s hot sauce, salted butter, and honey for a spicy, tangy, and sweet balance.
- Chicken wings, of course, are the star of the show. I prefer pre-split wings for convenience. Often, whole chicken wings are cheaper, so you can always split them yourself and be sure to trim off the tips to prevent burning.
- Baking powder is the secret ingredient for crispy wings in the oven.
- Spice rub: A simple yet flavorful spice rub mixes garlic powder, paprika, and cayenne pepper. The cayenne adds just a touch of heat—you can adjust the amount to suit your preference. Use a pinch for mild wings or add more for a hot wing-style kick.
- Honey buffalo sauce: Made with honey, Frank’s hot sauce, and butter for the perfect balance of sweet, spicy, and tangy. Cooking the sauce on the stovetop thickens it to a glossy, silky finish that clings to the wings.
The secret ingredient for crispy oven-baked wings
Let’s talk about the key ingredient for perfectly crispy wings. I’ve tried almost every method—cornstarch, air fryers, you name it. While the air fryer does a great job, it’s not ideal for feeding a crowd.
That’s where baking powder comes in. It might sound surprising, but baking powder draws moisture from the skin of the wings, creating the blistering crunch we all love in deep-fried wings, no frying required.
🔪 Cooking instructions
Preheat your oven to 400F. Line a baking sheet with aluminum foil and place a wire rack on top. Grease wire rack with canola oil.
Toss wings with baking powder, salt, paprika, garlic powder, and cayenne in a large bowl 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.
Prepare the honey-buffalo sauce. In a small pot over medium-low heat, bring Frank’s hot sauce, honey, and butter to a boil, stirring constantly to avoid burning.
Cook and stir for another 2-3 minutes or until the sauce has thickened slightly.
Once the wings are baked, allow them to cool for 5-10 minutes (this will make them release more easily from the wire rack).
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.
📖 Flavor variations for the sauce
Here are some ingredient substitutions you can try to change up the flavor of the sauce.
- Use maple syrup instead of honey, giving the wings a similar sweetness with a more earthy, caramel-like flavor.
- Sriracha for Frank’s hot sauce: Adds a different type of heat with a touch of garlic flavor.
💭 Cooking tips
- Use a wire rack: Place the wings on a wire rack over a foil-lined baking sheet. The rack allows air to circulate for even crisping without flipping, while the foil makes cleanup a breeze.
- Grease wire rack well: A wire rack helps wings get crispy, but the skin can stick if it’s not properly oiled. Use a pastry brush dipped in canola or any neutral oil to thoroughly coat the rack, making sure to get into all the nooks and crannies.
- Let the wings cool: Allow the wings to rest for 5-10 minutes to release more easily from the wire rack.
- Serve immediately: After you toss the wings in the sauce, serve them immediately. If you let them sit in the sauce, they will start to become soggy.
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 canola oil
- IIn a large bowl, toss wings with baking powder, salt, paprika, garlic powder and cayenne 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 Frank's hot sauce, honey, and 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