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These Honey Buffalo Chicken Wings have been my go-to recipe for years—whether I’m hosting a game day party or just need a quick, crave-worthy dinner. The combo of sweet honey and spicy buffalo sauce hits every time, and the best part? You don’t need to fry them to get that crispy, crunchy golden chicken wing texture everybody craves! I love how easy they are to throw together with simple ingredients, and they always disappear fast. If you’re looking for wings that deliver bold flavor without the mess, this one’s for you!
I designed this recipe to cook more quickly in real kitchens than our other baked chicken wings recipe – if you’re looking for a keto or gluten free wing, be sure to check those out!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Sweet Buffalo Chicken Wings
Be sure to see our chicken wing archives for even more delicious chicken wing flavor! Chicken wings are great as an appetizer, served with jalapeno poppers, shishito peppers, salsa, queso, or chips – but they can also make a delicious dinner! We hope you love this easy chicken wing recipe as much as we do!
Crunchy Oven Baked Chicken Wing Ingredients
To make this recipe, you will need to gather the following ingredients:
- Chicken wing portions (1.5 pounds) – Meaty wing pieces serve as the perfect base, turning tender on the inside and crispy on the outside when cooked.
- All-purpose flour (¾ cup) – Flour coats the wings to create a light, golden crust that holds sauce beautifully.
- Baking powder (1 teaspoon) – Baking powder helps the skin puff and crisp, especially when baking or air-frying.
- Garlic powder (1 teaspoon) – Garlic powder adds a savory punch and rich depth to the seasoned coating.
- Hot sauce (¼ cup) – Hot sauce delivers tangy heat and forms the base of the signature buffalo flavor.
- Butter (3 tablespoons) – Melted butter blends with hot sauce to create the classic silky buffalo coating that clings to wings.
- Honey (2 tablespoons) – Honey adds sticky sweetness that balances spice and gives the wings a glossy finish.
Steps to Cook Buffalo Honey Chicken Wings
Prep Wings. Pat the chicken wings dry with a paper towel and then transfer them to a large bag or bowl. Add the flour, baking powder, and garlic powder. Toss to combine. Shake off any excess flour and spread the wings out on a wire rack set on top of a baking sheet.
Bake. Preheat your oven to 425F. Bake for 30-35 minutes, or until the wings are crisp on the outside and register at least 165F on an instant read thermometer.
Mix Sauce. Add all of the ingredients (hot sauce, butter, and honey) to a small saucepan over medium-high heat. Bring to a boil.
Baste and Finish. Once the wings have finished cooking, brush them on all sides with buffalo sauce. Place the wings under the broiler for 1-2 minutes, or until they’ve started to caramelize. Garnish with parsley or green onions, if desired.
Tips and Tricks for Baked Honey Buffalo Chicken Wings
Honey Buffalo Chicken Wing Recipe FAQs
Pat wings dry, toss them in flour and baking powder, and bake on a wire rack at 425°F for 40–45 minutes, flipping once; the rack allows air to circulate for extra crispiness.
Yes — cook at 380°F for 22–25 minutes, shaking or flipping halfway, then toss in the honey buffalo sauce right before serving.
A marinade isn’t required, but letting seasoned wings rest 20–30 minutes before cooking helps flavors absorb and improves browning.
Reduce hot sauce by half and add a little extra honey or butter for a sweeter, milder coating.
Dry wings thoroughly with paper towels before coating, don’t overcrowd the pan or air fryer, and sauce only at the end.
Yes — omit the flour, skip the honey or use a sugar-free alternative, and air-fry or bake until crisp.
You can cook the wings ahead, refrigerate, then reheat in a 400°F oven for 8–10 minutes before saucing to restore crispness.
Keep wings in an airtight container in the refrigerator for up to 3 days and reheat on a baking sheet until hot and crisp.
More Chicken Wing Recipes
If you are looking for more Superbowl Party check out my foodie guide!
Click here to see our complete chicken wing archives.
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Honey Buffalo Chicken Wings
Equipment
Ingredients
For the Chicken Wings
- 1.5 pounds chicken wing portions
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 425F.
- Pat the chicken wings dry with a paper towel and then transfer them to a large bag or bowl. Add the flour, baking powder, and garlic powder. Toss to combine.
- Shake off any excess flour and spread the wings out on a wire rack set on top of a baking sheet.
- Bake for 30-35 minutes, or until the wings are crisp on the outside and register at least 165F on an instant read thermometer.
- Air Fry Instructions: Cook at 380°F for 22–25 minutes, shaking or flipping halfway, then toss in the honey buffalo sauce right before serving.
- Add all of the ingredients (hot sauce, butter, and honey) to a small saucepan over medium-high heat. Bring to a boil.
- Once the wings have finished cooking, brush them on all sides with buffalo sauce.
- (Optional) Place the wings under the broiler for 1-2 minutes, or until they’ve started to caramelize.
- Garnish with parsley or green onions, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
