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This is a brief overview. Be sure to check out the full recipe and ingredient list below<\/p>\n<\/div>\n
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Step 1:<\/strong> Preheat the oven to 380 F (193 C)<\/strong> and line two baking sheets with parchment paper.<\/p>\n\n
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Step 2:<\/strong> Pat the chicken wings dry with paper towels for better caramelization. In a large bowl, mix brown sugar, paprika, salt, black pepper, cumin, onion powder, and garlic powder.<\/figcaption><\/figure>\n<\/div>\n\n
Step 3:<\/strong> Add the chicken wings and toss to coat evenly.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Step 4:<\/strong> Arrange the wings in a single layer on the baking sheets, ensuring space between them. \n
Bake for 45 minutes, flipping and rotating halfway through. Wings are done when they reach 165 F (74 C).<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Step 5:<\/strong> While the wings bake, add butter, honey, and hot sauce in a small saucepan and heat over medium heat.<\/figcaption><\/figure>\n<\/div>\n\n
Step 6:<\/strong> Simmer for 2 minutes, stirring constantly, until the butter melts and the sauce slightly thickens. (Note 6)<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Step 7:<\/strong> Place the wings in a large bowl and toss with the hot honey sauce.<\/figcaption><\/figure>\n<\/div>\n\n
Step 8:<\/strong> Toss quickly, serve immediately, and garnish with green onions if desired.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Tips for Success<\/h2>\n\nPat the Chicken Dry<\/strong>. Use paper towels to pat the wings completely dry before seasoning. This helps the spice rub stick better.<\/li>\nDon\u2019t Overcrowd the Pan<\/strong>. Arrange the wings in a single layer with space between each piece. Overcrowding traps steam and prevents the skin from browning properly. If needed, use two baking sheets.<\/li>\nFlip Halfway for Even Browning<\/strong>. For even browning, flip them over halfway through baking.<\/li>\nCheck the Internal Temperature<\/strong>. Chicken wings are done when they reach an internal temperature of 165 F (74 C), but for extra tenderness, you can cook them until 175-185 F (80-85 C) without drying them out.<\/li>\nLet the Wings Rest Before Saucing<\/strong>. Letting the wings sit for a couple of minutes after baking helps the juices redistribute.<\/li>\nAdjust the Heat to Taste<\/strong>. If you love extra heat, add more hot sauce or a pinch of cayenne to the hot honey sauce. If you prefer it milder, reduce the hot sauce or mix in a little more honey.<\/li>\nServe Immediately<\/strong>. These wings are best fresh out of the oven while the sauce is warm and sticky.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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Make Ahead Tips<\/h3>\n Season the Wings in Advance<\/strong>Bake Ahead & Reheat Later<\/strong>Make the Hot Honey Sauce Ahead<\/strong>Freeze Uncooked, Seasoned Wings<\/strong>Storage and Reheating<\/h2>\n Storing leftover wings<\/strong>:<\/p>\n\nRefrigeration:<\/strong> Store leftover wings in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing to prevent condensation from making them soggy.<\/li>\nFreezing:<\/strong> For longer storage, place cooled wings in a freezer-safe container or zip-top bag and freeze for up to 3 months. For best results, freeze them in a single layer on a baking sheet before transferring to a bag to prevent sticking.<\/li>\n<\/ul>\nReheating for Best Results<\/strong><\/h3>\n\nOven (Best Method):<\/strong> Preheat to 375 F (190 C) and place wings on a wire rack over a baking sheet. Heat for 15-20 minutes or until warmed through.<\/li>\nAir Fryer (Quickest Method):<\/strong> Preheat to 375 F (190 C) and reheat wings for 5-7 minutes, shaking halfway through.<\/li>\nMicrowave:<\/strong> Heat in 30-second intervals until warm but note that the wings may become softer.<\/li>\n<\/ul>\n