Honey Buffalo Wings
Updated: Sep 7
Honey mellows out the heat in this buffalo sauce without losing the kick, fried wings, tossed hot, sticky in the best way.
We rotate through a few different wing flavors depending on the mood, this one's in the regular lineup.
Why You'll Love This Recipe
Sweet heat that's balanced, not overwhelming
Real fried, crispy skin
A crowd-pleaser for any game day
Servings: 4-6 (for 4 people, you would have 5-6 wings per person & for 6 people, you would have 3-4 wings per person)
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 35-45 minutes
Ingredients
For the Wings:
2 lbs chicken wings, flats and drumettes (about 24 wings)
1 tsp salt
1 tsp black pepper
1 tsp each: garlic powder, onion powder, dried oregano
1 tbsp cornstarch
1 tbsp yellow mustard
For the Flour Mixture:
1 cup all-purpose flour
1 tbsp cornstarch
For the Buffalo honey sauce:
3 tbsp unsalted butter
1/3 cup Buffalo sauce
3 tbsp honey
Optional for serving & garnish:
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
Ranch dressing, for serving
Instructions:
Prep the Wings: In a large bowl, toss chicken wings with salt, pepper, garlic powder, onion powder, oregano, cornstarch, and mustard.
Coat in Flour: In a separate bowl, combine flour and cornstarch. Dredge wings in the flour mixture.
Fry to Perfection: Heat avocado oil in a large skillet or deep fryer to 350-400°F (175-200°C). Fry wings in batches for 8-10 minutes, or until golden brown and crispy. Drain on paper towels.
Make Buffalo honey sauce: Add butter, Buffalo sauce, honey, salt and pepper to a heated skillet. Cook until melted
Coating: Add cooked wings to a bowl, pour oven honey buffalo sauce and toss well.
Serve: Plate with extra honey Buffalo sauce, garnish with chives and serve with homemade buttermilk ranch dressing.
Additional Tips:
Sauce at the last second: Honey buffalo sauce softens the crust quickly. Toss the wings right before serving rather than letting them sit in it.
Warm the sauce, do not boil it: Honey scorches. Keep the pan on medium and pull it as soon as the butter is melted and everything is combined.
Balance it to taste: More honey mellows the heat, more buffalo sauce sharpens it. Taste before you toss, this one is personal.
Storing Instructions:
How to store leftovers: An airtight container in the fridge, up to 3 days. Sauced wings do soften as they sit, that is unavoidable.
Reheating: 375°F for 10 to 15 minutes. They crisp back up somewhat, though not fully, since the sauce is already in the skin.
If you expect leftovers: Hold some wings back unsauced and sauce them fresh later. They will be much closer to the original.
Ingredient Notes
Honey: Pairing honey with hot sauce isn't just about sweetness, it balances the heat so the sauce coats evenly instead of just tasting sharp.
Troubleshooting Tips
Skin came out soft: The wings were wet going into the oil. Pat them completely dry, moisture is what prevents crisping.
Sauce slid off: Toss the wings while they are still hot, sauce clings to a hot surface and slides off a cooled one.
Sauce too sweet or too hot: Honey and buffalo sauce are the two levers. Adjust one at a time and taste as you go.
Wings greasy: The oil temperature dropped. Fry in smaller batches so the oil stays hot enough to seal the outside.
What to Serve This With
Serve with ranch or blue cheese dressing for dipping.
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