# Mike's Hot Honey Crispy Chicken Wings with Garlic Butter > Crispy oven-baked chicken wings finished with a warm garlic butter and sticky Mike's Hot Honey glaze. These wings deliver a perfect balance of crunchy skin, savory garlic, and sweet-spicy honey — ideal for game day or a flavorful snack. Canonical URL: https://www.topshelf.recipes/recipes/mikes-hot-honey-crispy-chicken-wings-garlic-butter ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 28, 2026 ## About This Recipe These wings began as a simple idea: take reliably crisp oven-baked chicken and finish it with a sauce that sparkles — the bright bite of garlic butter and the forgiving sweetness of Mike's Hot Honey. The trick is in the contrast: the baking powder and a hot oven deliver blistered, glassy skin while a quick toss in warm honey-butter leaves the exterior glossed and sticky without sogging the crust. A pinch of lemon in the butter cuts through the honey's richness so every bite tastes layered rather than one-note. This version is designed for practical home cooks who want bar-quality results without deep-frying or complicated technique. It scales well for a crowd, tolerates a little hands-off time while the oven does the work, and rewards a brief broil with that restaurant-style caramelized finish. Serve these when you want something that travels well to a party or reads as special at a casual dinner: the wings are at their best hot and immediately after glazing, when skin, sauce, and garlic are doing their best work together. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 45 minutes - Total Time: 60 minutes - Servings: 10 - Difficulty: Easy - Category: Snacks ## Ingredients ### Dry and season the wings - 2 1/2 lb chicken wings - 1 1/2 tsp baking powder (aluminum-free) - 1 1/2 tsp kosher salt - 1 tsp freshly ground black pepper - 1 tbsp neutral oil (vegetable or canola) ### Make the garlic butter - 4 tbsp unsalted butter - 3 cloves garlic cloves, minced - 1 tsp fresh lemon juice ### Warm and combine Mike's Hot Honey, then glaze wings - 1/3 cup Mike's Hot Honey ## Ingredient Guide ### Mike's Hot Honey A commercial brand of chili‑infused honey created in Brooklyn, NY, used as a sweet‑spicy condiment. It tastes like floral honey with a warm, red‑chile heat and a sticky, aromatic finish. Find it in many U.S. grocery stores, specialty food shops, or online; substitute by gently warming honey with crushed red‑pepper flakes or a little hot sauce/chili paste and tasting to adjust for heat. ## Instructions ### 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. ### 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. 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 306 kcal - Protein: 20 g - Carbohydrates: 9.9 g - Fat: 20.6 g - Saturated Fat: 7.3 g - Fiber: 0.1 g - Sugar: 9.2 g - Added Sugars: 9.2 g - Cholesterol: 99.4 mg - Sodium: 517.8 mg - Potassium: 206.9 mg - Calcium: 59.3 mg - Iron: 1.1 mg - Vitamin D: 0.2 mcg ## Tips ### Pat wings very dry Moisture is the enemy of crispness — give wings a long pat down with paper towels and let them air-dry briefly in the fridge if you have 30 minutes. ### Use aluminum-free baking powder Aluminum-free baking powder avoids metallic off-flavors; it raises pH at the skin, helping proteins brown and crisp without changing taste. ### Rack for even heat Bake wings on a wire rack over a rimmed sheet so hot air circulates all around each piece and fat renders away from the skin. ### Protect the garlic Cook garlic in the butter only until fragrant and remove from heat; scorched garlic turns bitter and will ruin the sauce. ### Broil for stickiness After tossing with the honey-butter, a 1–2 minute broil caramelizes the glaze — watch constantly to prevent burning. ## Variations and Substitutions ### Smoky Maple Glaze Swap half the honey for pure maple syrup and whisk in 1/2 teaspoon smoked paprika for a woodsy counterpoint to the garlic butter. ### Honey-Sriracha Kick Stir 1–2 teaspoons Sriracha or gochujang into the warmed Mike's Hot Honey for a thicker, tangy heat that clings to the skin. ### Crispy Cauliflower Wings For a vegetarian option, toss cauliflower florets with the baking powder and oil, roast until browned, then coat in the warmed garlic-honey mix. ### Air-Fryer Method Cook wings in a preheated air fryer at 400°F (200°C) for 20–25 minutes, shaking halfway, then toss with the garlic-honey to finish. ## Notes These wings shine when you want a crowd-pleasing snack with minimal fuss — the baking powder method gives reliably crisp skin and Mike's Hot Honey provides that addictively sticky finish. Serve hot right out of the oven for best texture and flavor. ### Storage and Make-Ahead Leftover wings can be refrigerated in an airtight container for up to 3 days; keep the glazed wings separate from extra sauce to preserve crispness if possible. To reheat, spread wings on a baking sheet and warm in a 375°F oven for 8–10 minutes until hot and the skin resurfaces; avoid microwaving if you want to retain crisp texture. You can make the garlic butter and warmed honey ahead and reheat gently just before tossing with hot wings. ### Serving Suggestions Plate the wings on a warmed platter with lemon wedges, a small bowl of blue cheese or ranch for dipping, and crisp celery and carrot sticks to cut the richness. For drinks, pair with a hoppy pale ale or a citrusy IPA to stand up to the honey's sweetness, or a cold, zesty lager for a smoother match. ## Frequently Asked Questions ### Can I use frozen wings? Yes, but thaw completely and pat dry before coating with baking powder and oil; excess moisture from partially frozen wings will prevent crisping and lengthen baking time. ### Why baking powder instead of flour or cornstarch? Baking powder raises the pH and promotes browning and crispness without adding a noticeable coating, so you get blistered skin rather than a breaded crust. ### How can I make the glaze extra sticky? Warm the honey until just pourable and toss the wings while both the wings and glaze are hot; a brief broil after glazing helps the sugars caramelize and adhere. ### What if my garlic burns while making the butter? If garlic browns, start over with fresh butter; burnt garlic tastes bitter and will negatively affect the glaze, but you can avoid this by keeping heat low and removing the pan from the burner as soon as garlic is fragrant. ### Is broiling necessary? No — broiling adds a caramelized finish and deeper color, but if you prefer to avoid the risk of burning you can skip it and still have tasty, sticky wings. ## Related Recipes and Guides - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Holiday Cranberry Maple Chex Mix](https://www.topshelf.recipes/recipes/holiday-cranberry-maple-chex-mix) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Snake River Farms Beef Tallow Crispy Air Fryer Chicken Wings](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-crispy-air-fryer-chicken-wings) - [Strawberry Yogurt Bark](https://www.topshelf.recipes/recipes/strawberry-yogurt-bark) - [Buffalo Chicken Dip](https://www.topshelf.recipes/recipes/buffalo-chicken-dip) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)