Hot Honey Chicken Wings Recipe

For the Marinade

Mix

In a medium bowl, combine the hot honey, vinegar, Worcestershire sauce, salt, and pepper together.

Pour half of the marinade into an airtight container and place in the refrigerator and the remaining half in a large resealable plastic bag.

Refrigerate

Add the chicken wings to the marinade in the bag. Squeeze the air out of the bag and make sure the chicken is evenly coated. Refrigerate for at least 1 hour (up to overnight).

For the Chicken Wings

Preheat oven to 375°F. Line a large, rimmed baking sheet with foil and spray the foil with nonstick spray.

Arrange

Remove the marinated chicken wings from the refrigerator. Arrange the wings in a single layer on the prepared baking sheet and let sit at room temperature for 15 minutes while the oven preheats.

Bake the wings for 40 minutes, rotating the pan halfway through baking.

Prepare

While the wings bake, prepare the glaze (see below).

Brush

Remove the wings from the oven and increase the oven temperature to 425°F. Liberally brush both sides of each wing with glaze.

Caramelize

Bake for an additional 8-10 minutes, until the glaze has caramelized. Watch closely so the wings don’t burn.

Serve

Transfer the wings to a serving tray and let cool for 5 minutes. Drizzle the wings with fresh lime juice, garnish with sliced scallions and chopped cilantro, and enjoy.

For the Glaze

Stir

While the wings bake, remove the remaining marinade from the refrigerator. Add ¼ cup honey to the remaining half of the marinade and stir until incorporated.

Heat

Pour the glaze mixture into a small saucepan set over medium-low heat and cook, stirring often, until the sauce thickens by ⅓.

Combine

With the glaze on low heat, stir in the crushed red pepper flakes and butter. If the glaze begins to get too thick, remove it from the heat.

Add

Immediately prior to using, add the lime juice and stir well.