Hot Honey Butter Chicken Wings (Air Fryer) 🍯🌶🧈 — Crispy, Sweet-Spicy Perfection
Y’all, these Hot Honey Butter Chicken Wings are cooked to perfection in the air fryer before being tossed in what truly might be the BEST sweet and spicy sauce, EVER! This easy recipe takes just 20 minutes, and you’ll get the crispiest, juiciest, flavor-packed wings every time.
I don’t know how I ever enjoyed homemade chicken wings before the air fryer came along, I really don’t! I’m completely obsessed with how perfectly crispy on the outside, and tender and juicy on the inside, the wings always turn out. When cooked at just the right temperature for the right time, they’re always perfect – never dry!
Hot Honey Butter Chicken Wings In Air Fryer | Super Bowl Food Recipes
How to make Hot Honey Butter Wings. If you're looking for a delicious and easy chicken wing recipe, look no further. These chicken wings are everything. The combination of Honey, Hot Sauce, and Butter makes these babies finger-licking. Definitely a must-try!
Hot Honey Butter Chicken Wings (Air Fryer)
Crispy air-fried wings tossed in a glossy sweet-spicy hot honey butter glaze. Ready in ~20 minutes.
- Prep:
- Cook:
- Total:
- Yield: 4 servings
Ingredients
- 2 lb chicken wings (drums & flats), patted very dry
- 1½ tsp kosher salt, divided
- ½ tsp black pepper
- 1 tsp garlic powder
- 1–1½ tsp baking powder or cornstarch (for extra crisp)
Hot Honey Butter Sauce
- ½ cup honey
- 2–4 tbsp hot sauce (to taste)
- 3 tbsp unsalted butter
- 1 tsp apple cider vinegar or lemon juice
- Pinch of salt + optional chili flakes
Garnish: sesame seeds, sliced chives/green onions, lemon wedges
Instructions
- Preheat air fryer to 390–400°F (200–205°C). Toss wings with 1 tsp salt, pepper, garlic powder, and baking powder/cornstarch until evenly coated.
- Air-fry in a single layer 22–26 minutes, shaking/turning every 7–8 minutes, until deeply golden and crisp (pull pieces as they hit 185–195°F; minimum safe 165°F).
- Make the sauce: In a small pan on low, simmer honey, hot sauce, butter, remaining ½ tsp salt, and vinegar for 1–2 minutes until glossy and slightly thickened.
- Toss & set: Transfer wings to a bowl, add enough sauce to coat, toss quickly, then air-fry 2–3 more minutes to set the glaze. Toss with a little extra sauce if desired.
- Finish: Garnish with sesame and chives; serve immediately with lemon wedges and ranch/blue cheese.
Notes & Tips
- For frozen wings: air-fry at 360°F for 10 min to thaw, drain, pat dry, season, then proceed.
- Batch cooking: hold unsauced wings on a rack at 225°F; glaze and re-crisp 2 min before serving.
- Spice scale: mild 1–2 tbsp hot sauce; medium 3 tbsp; hot 4 tbsp + pinch cayenne.
Nutrition (approx.)
~430 kcal per serving • Protein ~28g • Carbs ~28g • Fat ~22g
FAQ — Hot Honey Butter Wings
How do I keep them crispy after saucing?
Reduce the sauce until syrupy, toss lightly, then air-fry 2–3 min to set the glaze.
Can I bake instead of air-fry?
Bake on a rack at 425°F (220°C) for 40–50 min, turning once. Broil 1–2 min after saucing.
Butter keeps splitting—help?
Keep heat low and whisk; add 1–2 tsp vinegar or water to help emulsify, or whisk in a cold knob of butter off-heat.
Gluten-free / dairy-free?
Use cornstarch instead of baking powder (ensure GF). For DF, use vegan butter or neutral oil + 1 tsp mustard.