Honey Buffalo Wings
These honey buffalo wings are tender, juicy, and loaded with bold flavor and a sweet and spicy kick.
Servings: 8
Calories: 309kcal
Equipment
Ingredients
Chicken Wings
- 16 chicken wings
- 1 ¾ teaspoon baking powder
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
Honey Buffalo Sauce
- 2 tablespoon butter
- 4 tablespoon Frank's Buffalo sauce
- ½ cup honey
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoon water
Instructions
For the Wings
- Preheat the oven to 420 degrees and line a large baking sheet with foil. Place a baking rack on top.
- Wash the chicken wings with water and pat them dry.
- Combine the wings, baking powder, paprika, salt, pepper, garlic powder, thyme, and onion powder in a large bowl and mix until the wings are coated.
- Place the wings onto the baking rack, making sure to leave room between them so the skin gets crispy on all sides.
- Bake the wings for 20 to 25 minutes until the internal temperature reaches 165 degrees.
For the Sauce
- Combine the honey, Buffalo sauce, butter, and salt in a small saucepan and bring it to a simmer.
- In a small bowl, make a slurry of the cornstarch and water.
- Add the slurry to the sauce and continue simmering, stirring occasionally, for 4 to 5 minutes until it thickens slightly.
- Either serve the sauce on the side or dip 2 wings at a time into the sauce, placing the dipped wings back onto the baking rack.
- Let the coated wings set for about 5 minutes, then sprinkle with fresh parsley and nejoy.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Freeze unglazed wings for up to 3 months in an airtight, freezer-safe container.
- Freezing glazed wings isn't recommended. The sauce will cause them to freeze into a big block of chicken wings.
- To reheat the wings, defrost them overnight if frozen. Then, bake them at 350 on a baking sheet lined with parchment paper until heated through.
- The easiest way to rinse the wings is to place them in a strainer, set it at the bottom of the sink, and run a gentle stream of water over them. This also helps reduce splashing.
- Always wash the sink and counters after rinsing the chicken.
- Be sure the chicken is as dry as possible so these seasonings stick.
Nutrition
Calories: 309kcal | Carbohydrates: 19g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 707mg | Potassium: 172mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
