These Honey Buffalo Wings are my go-to when I want something fun, messy, and ridiculously good. Think crispy baked wings tossed in a sweet-spicy glaze that hits every craving at once. They're easy, they're addictive, and they disappear fast… like way too fast.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
This Honey Buffalo Chicken WIngs are perfect for game days, weekend hangouts, casual dinner with friends. Basically anytime you want to impress and get messy.
Other Garlic Parmesan Chicken Tenders, Honey Buffalo Chicken Tenders, Asian Chicken Wings (family favorite)
Jump to:
Ingredients and Substitutions
Baking powder → Cornstarch (for crisp skin, though slightly different texture)
Lemon juice → Vinegar (rice vinegar or apple cider) for tangy twist
Hot sauce → Sriracha would work well
Honey → Maple syrup (for a deeper, caramel-like sweetness)
See recipe card for quantities.
How to make Honey Buffalo Wings
- Step 1: Get all your spices ready.
- Step 2: Pat your wings dry. Add the spices.
- Step 3: Don't forget the baking powder for extra crispiness.
- Step 4: Cook in the oven until super crispy.
- Step 5: Make the glaze.
- Step 6: Mix and enjoy!
Equipment
- Wire rack
- Large baking tray
- Parchment or foil for easy clean up
- Small pot
- Large bowl to mix
Top tips for success
- Drying the wings with paper towel thoroughly = non-negotiable if you want that serious crunch.
- Use a wire rack over a baking sheet - direct contact with foil/plate traps steam and softens the skin.
- The baking powder helps draw moisture out of the skin so you get crispiness without deep-frying.
- Flip the wings halfway so both sides get equal crisp love.
- Toss the glaze while the wings are hot - the warmth helps the sauce cling and set a bit.
Why add baking powder?
Adding baking powder to chicken wings is crucial because it chemically transforms the skin - giving you that shatter-crisp texture without frying.
Here's what actually happens (Carmen-style, science but make it fun):
- Baking powder raises the pH
It makes the chicken skin more alkaline → this breaks down the proteins so the skin browns faster and becomes crisp instead of rubbery.
- It draws out moisture
Baking powder pulls water out of the skin while the wings bake.
Less moisture = more dry surface = crispy blistered skin instead of soggy oven wings.
Similar recipes
Looking for other recipes like this? Try these:
Other recipes you need to check out
Don't miss out!
Honey Buffalo Chicken Wings
Ingredients
Equipment
Method
- Preheat your oven to 425 °F (≈ 220 °C)
- Pat the wings very dry with paper towels.
- In a large bowl, toss the wings with baking powder, black pepper, smoked paprika, garlic powder and onion powder until evenly coated.
- Arrange the wings on a wire rack set over a baking sheet (let the air circulate for crispiness). Line the baking tray with parchment paper or foil for easy clean up.
- Bake for 1 hour, flipping halfaway (about 30 min) until skin is deeply golden and crisp.
- Meanwhile, in a small saucepan over medium-low heat, combine butter, lemon juice, hot sauce and honey. Stir until butter melts and mixture is smooth.
- When wings are done, transfer to a large bowl. Pour the warm glaze over the wings and toss until every luscious piece is coated.
- Serve immediately (because waiting hurts).
Notes
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Leave a Reply