Hot Honey Wings

Properly crisp wings without a deep fryer, tossed in hot honey, butter and lime while they're still sizzling. Oven-baked or air-fryer, your call.

Shop Ouro Habanero Infused Honey – 330g, £8.

Serves 4 as a starter, 2 as a main · Prep 10 mins · Cook 45–50 mins (oven) or 25–30 mins (air fryer)

Ingredients

For the wings

  • 1kg chicken wings, split into drumettes and flats (tips removed)
  • 1 tbsp baking powder (not bicarbonate of soda)
  • 1 tsp fine sea salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

For the hot honey glaze

  • 5 tbsp Ouro Habanero Infused Honey
  • 30g unsalted butter
  • 1 tbsp lime juice (about ½ lime)
  • Pinch of flaky sea salt

To serve

  • 2 spring onions, finely sliced
  • 1 tsp toasted sesame seeds
  • Lime wedges and a blue cheese or ranch dip

Method

  1. Pat the wings completely dry with kitchen paper. Dry skin is what makes them crisp.
  2. In a large bowl, mix the baking powder, salt, garlic powder and paprika. Add the wings and toss until evenly coated in a thin, dusty layer.
  3. Oven: heat the oven to 200°C (fan). Set a wire rack over a lined baking tray and spread the wings out on it in a single layer, skin-side up, not touching. Bake for 45–50 minutes, turning halfway, until deep golden and crisp.
  4. Air fryer: heat to 180°C. Cook the wings in a single layer (in batches if needed) for 22–25 minutes, shaking the basket every 8 minutes, then turn up to 200°C for a final 3–5 minutes to crisp.
  5. Check they're cooked: the thickest part should hit 75°C on a thermometer, or the juices should run clear with no pink meat at the bone.
  6. While the wings finish, melt the butter in a small pan over a low heat. Take it off the heat and stir in the Ouro Habanero Infused Honey, lime juice and a pinch of salt.
  7. Tip the hot wings into a large bowl, pour over the glaze and toss until every wing is coated. Scatter with spring onions and sesame seeds and serve straight away with lime wedges and your dip.

Tips

  • Dry them overnight. For the crispest skin, coat the wings in the baking powder mix and leave them uncovered on the rack in the fridge overnight before cooking.
  • Baking powder, not bicarb. Bicarbonate of soda leaves a metallic, soapy taste. Baking powder helps the skin blister and crisp.
  • Sauce last. Don't glaze before cooking – the honey will burn long before the wings are done. Toss them hot, right at the end.
  • More heat. Want more kick? Add an extra tablespoon of hot honey to the glaze, or drizzle more over the top at the table.
  • Handle raw chicken safely. Keep it away from ready-to-eat food and wash your hands, boards and bowls after prepping.

More ways to use hot honey

Get the honey

These wings are glazed with Ouro Habanero Infused Honey: honey, habaneros, white wine vinegar and sea salt, made in small batches in County Down, Northern Ireland. Sweet first, then a proper habanero kick.

Buy a 330g bottle for £8, or stock up with the Triple Threat – 3 × 330g with free UK shipping.