Sticky Hot Honey Wings (Oven or Air Fryer)
These are the wings that disappear before anything else on the table. Properly crispy skin — no deep fryer required — drowned at the last second in a glossy, three-ingredient glaze built on Jason's Hot Honey.
The secret to the crunch is a light dusting of baking powder before they go in the oven. It sounds odd, works like magic: the skin dries, bubbles and browns like it came out of a fryer.
The glaze is where the sweet heat happens. Hot Honey, a knob of butter, a splash of vinegar — that's it. It clings to every ridge of crispy skin and turns sticky as it cools, which is exactly the point.
WHY YOU'LL LOVE IT
- ★ Deep-fried crunch from the oven or air fryer
- ★ The glaze is three ingredients and one saucepan
- ★ Scales up for game day without extra effort
- ★ Sweet first, sting after — the Hot Honey signature
INGREDIENTS
WINGS
- 1kg chicken wing nibbles (or whole wings, split)
- 1 tbsp baking powder (not baking soda)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
HOT HONEY GLAZE
- ⅓ cup Jason's Hot Honey
- 40g butter
- 1 tsp apple cider vinegar
- Pinch of salt
TO SERVE
- 1 spring onion, finely sliced
- Lime wedges
- Ranch or Kewpie mayo, for dipping (optional)
METHOD
-
1. Dry the Wings
Pat the wings completely dry with paper towel — drier skin means crispier wings. If you have time, leave them uncovered in the fridge for an hour (or overnight) to dry out further.
-
2. Season with the Crispy Coating
Toss the wings in a large bowl with the baking powder, salt, garlic powder and smoked paprika until evenly coated. The baking powder raises the pH of the skin so it browns and bubbles like fried chicken.
-
3. Bake Hot (or Air Fry)
Oven: place the wings on a wire rack over a lined tray and bake at 220°C for about 35 minutes, flipping halfway, until deep golden and crisp. Air fryer: 200°C for 22–25 minutes, shaking the basket twice.
-
4. Make the Glaze
While the wings finish, melt the butter with Jason's Hot Honey, the vinegar and a pinch of salt over low heat. Stir until glossy and just combined — don't let it boil or it will thicken too far.
-
5. Toss While Hot
Tip the hot wings into a big bowl, pour over the glaze, and toss until every wing is dripping. The glaze sets slightly as it cools — that's the sticky part.
-
6. Serve Immediately
Pile onto a platter, scatter with spring onion, and serve with lime wedges and something cold. Napkins are not optional.
PRO TIPS
- A wire rack matters: air circulating under the wings crisps both sides without flipping drama.
- Glaze at the last minute. Glazed wings that sit around go soggy — toss, serve, repeat for round two.
- For "wet wings", double the glaze and serve the extra in a bowl for dunking.
SUBSTITUTIONS & VARIATIONS
- Drumettes or full drumsticks work — add 10 to 15 minutes of cooking time.
- Want it hotter? Stir a spoonful of Jason's Mango & Habanero Extreme into the glaze.
- No apple cider vinegar? Lime juice does the same job of cutting the sweetness.
- Deep fryer loyalists: 180°C for 8–10 minutes, then toss in the glaze as above.
STORAGE & REHEATING
- Cooked wings: airtight container in the fridge for up to 3 days.
- Re-crisp in the oven or air fryer at 200°C for 6–8 minutes — never the microwave.
- The glaze keeps in a jar in the fridge for a week; warm gently before tossing.
SERVE IT WITH
- Charred corn with lime butter
- A sharp, crunchy slaw
- Seasoned fries
- Celery sticks and ranch, wing-shop style
- Very cold beer or sparkling lime water
RECIPE FAQ
Why baking powder on the wings?
It raises the pH of the chicken skin and draws out moisture, so the skin browns deeper and bubbles up crisp — the closest the oven gets to deep frying. Make sure it's baking powder, not baking soda.
Can I make these ahead for a party?
Yes — bake the wings ahead, then re-crisp at 200°C for 6–8 minutes and toss them in freshly warmed glaze just before serving.
How hot are these really?
The glaze leads with honey sweetness and finishes with a chilli sting that builds over a few wings. For tamer wings use less glaze; for chaos, add Extreme to it.