Mike's Hot Honey Crispy Chicken Wings with Garlic Butter

How to Make Mike's Hot Honey Crispy Chicken Wings with Garlic Butter

1. 1

   Step 1: Dry and season the wings

   Pat the wings very dry with paper towels. In a large bowl, toss the wings with baking powder, kosher salt, black pepper, and neutral oil until evenly coated — the baking powder helps draw moisture from the skin so it crisps in the oven.

   For this step

   • 2 1/2 lbchicken wings
   • 1 1/2 tspbaking powder (aluminum-free)
   • 1 1/2 tspkosher salt
   • 1 tspfreshly ground black pepper
   • 1 tbspneutral oil (vegetable or canola)
   
2. 2

   Step 2: Arrange and bake until crisp

   Preheat the oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet. Bake 40–45 minutes, flipping once halfway through, until skin is deep golden and crisp and an instant-read thermometer inserted near the bone reads 165°F (74°C).
   
3. 3

   Step 3: Make the garlic butter

   While the wings bake, melt the unsalted butter in a small saucepan over medium-low heat. Add the minced garlic and lemon juice and cook just until fragrant, about 30–60 seconds; remove from heat to avoid burning the garlic.

   For this step

   • 4 tbspunsalted butter
   • 3 clovesgarlic cloves, minced
   • 1 tspfresh lemon juice
   
4. 4

   Step 4: Warm and combine Mike's Hot Honey, then glaze wings

   Gently warm Mike's Hot Honey in a small saucepan or microwave until pourable, then whisk together with the garlic butter. Place the baked wings in a large bowl, pour the hot honey-garlic butter over them, and toss gently to coat. For a stickier, slightly caramelized finish, return coated wings to the rack and broil 1–2 minutes, watching closely.

   For this step

   • 1/3 cupMike's Hot Honey
   
5. 5

   Step 5: Serve immediately

   Transfer wings to a platter and serve hot. Offer lemon wedges and extra black pepper on the side; these wings are best enjoyed fresh while the skin is still crisp and the honey glaze is sticky.
   

1. Pat the wings very dry with paper towels. In a large bowl, toss the wings with baking powder, kosher salt, black pepper, and neutral oil until evenly coated — the baking powder helps draw moisture from the skin so it crisps in the oven.
2. Preheat the oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet. Bake 40–45 minutes, flipping once halfway through, until skin is deep golden and crisp and an instant-read thermometer inserted near the bone reads 165°F (74°C).
3. While the wings bake, melt the unsalted butter in a small saucepan over medium-low heat. Add the minced garlic and lemon juice and cook just until fragrant, about 30–60 seconds; remove from heat to avoid burning the garlic.
4. Gently warm Mike's Hot Honey in a small saucepan or microwave until pourable, then whisk together with the garlic butter. Place the baked wings in a large bowl, pour the hot honey-garlic butter over them, and toss gently to coat. For a stickier, slightly caramelized finish, return coated wings to the rack and broil 1–2 minutes, watching closely.
5. Transfer wings to a platter and serve hot. Offer lemon wedges and extra black pepper on the side; these wings are best enjoyed fresh while the skin is still crisp and the honey glaze is sticky.