Wingstop Hot Honey Rub Recipe: Crunchy, Sticky Perfection
Calories: 500kcal
Ingredients
- 1 pound chicken wings, drumettes and flats separated
- 2 tbsp baking powder (yes, really, makes them extra crispy)
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/3 cup hot sauce (your favorite brand)
- 1/4 cup honey
- 2 tbsp butter, melted
- 1 tbsp rice vinegar or apple cider vinegar
- 1/4 tsp chili flakes (optional for more kick)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and set a rack on top. This is how you get that crisp without frying your kitchen in grease.
- Pat wings dry with paper towels. The drier they start, the crispier they finish. Toss with baking powder, salt, garlic powder, paprika, and pepper until evenly coated.
- Lay wings on the rack in a single layer. Bake for 25–30 minutes, flip, and bake another 10–15 minutes until skins are blistered and golden.
- Meanwhile, whisk hot sauce, honey, melted butter, vinegar, and chili flakes in a small bowl. Heat gently if you like a faster glaze, just don’t boil it and scare away the flavor.
- When wings are out, toss them in the warm honey-hot sauce until every piece glistens. Return to the rack for 5 minutes to set the glaze.
- Garnish with parsley, serve hot, and enjoy the sticky, sweet heat. Optional: sprinkle with a pinch more chili flakes if you’re feeling brave.