Honey Buffalo Wings Recipe

Crispy baked honey buffalo wings are sweet, spicy, and ready for game day. Better yet, these wings will please both teams—slightly spicy, yet sweet enough to serve as a mild buffalo wing.

I love these honey buffalo wings because they’re easily roasted in the oven and then dredged in an amazing sticky sauce. Unlike plain buffalo sauce, this sweetened variation is caramelized to form a glaze that will coat every nook and cranny on the wing. It’s one of my favorite recipes for when I want to go the extra mile.

Honey Buffalo Sauce

The secret to my wing sauce is nearly equal parts honey and buffalo sauce. The sauce is prepared in a blender with spices and cornstarch and then slowly heated in a skillet to thicken. The honey will naturally thicken the sauce, but the cornstarch will give it an even more amazing consistency.

• Buffalo sauce
• Honey
• Brown sugar
• Worcestershire sauce
• Garlic powder
• Onion powder
• Cayenne pepper
• Corn starch—the thickening agent

How to Bake Wings in the Oven

Roasting chicken wings in the oven is just like roasting any other cut of chicken in the oven. Roasting is best because it crisps the skin nicely as it cooks. Simply bake wings on a wire-rack stacked baking sheet at 400°F for about 45-60 minutes or until the chicken is cooked through.

If you roast the wings on a cooling rack stacked on top of a baking sheet, it will crisp the skin even more, since the fat can drip down off the wings. It’s not necessary, but a preference.

While chicken wings should be cooked to at least 165°F internally to be considered safe for consumption, You can cook it up to 190-200°F and it will still be juicy and tender thanks to the fat content of dark meat. This gives the skin ample time to crisp up in the oven, making a better-tasting wing.

Coat the Wings in Sauce Last

Prepare the sauce in a large pan or cast iron skillet and then introduce the wings in batches. Adding the wing sauce at the very end prevents the sauce from running off in the oven, leaving you with perfectly coated sticky wings.

Alternatively, you can simmer the sauce in a small saucepan and add it to a very large bowl along with the finished wings. This allows you to easily toss the wings in the sauce for a nice even coating.

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• Grilled jerk chicken
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• Garlic parmesan chicken wings
• Grilled honey sriracha chicken thighs

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