Hot Honey Baked Chicken Wings Recipe Is Flavor to the Bone (A Chef's Favorite) by Chef Gigi

Hot honey, it seems to be the culinary condiment rage this year. Try your taste buds on these hot honey baked chicken wings. And if you love it use this appetizer recipe, try it on a whole cut-up chicken for dinner served with a side of beautifully steamed white rice. This is one of my favorite chicken wing recipes.

You can make these oven-roasted hot honey chicken wings in an hour, but the flavors will be much better if you let the chicken marinate all day or overnight. For this baked chicken wing recipe you'll need salt and black pepper, ground cardamom (you can thank me later), chicken wings, honey, apple cider vinegar, ground cayenne pepper, smoked paprika, fresh garlic, orange peel and a sprig of fresh thyme. Those ingredients will create the most flavorful chicken wings you'll ever put in your mouth!

Serve these spicy honey chicken wings as an appetizer or for a high-protein dinner with your favorite side dishes.

Cuisine: American
Prep Time: 20 minutes plus time to marinate
Cook time: 30 minutes
Total Time: 50 minutes plus time to marinate
Servings: 8

Ingredients

• 2 tablespoons kosher salt (divided)
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon ground cardamom
• 4 pounds chicken wings
• 1 cup honey
• 1/3 cup unfiltered apple cider vinegar
• 1/4 - 1/2 tablespoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 large garlic clove, roughly chopped
• 4 3-inch orange peel strips 
• 1 thyme sprig

Here's how to make it: 

1. Stir together 2 teaspoons of the salt, the black pepper and the cardamom. Sprinkle the mix over the chicken wings and toss place on a wire rack inside a foil-lined rimmed baking sheet. Let stand at room temperature for 1 hour, or chill in the fridge for 8 hours or overnight. The longer the chicken marinates, the more flavorful the finished dish will be.
2. Whisk together honey, vinegar, cayenne, paprika, garlic and the remaining salt in a saucepot. Add orange peel and thyme, then heat on the stove over low heat until melted. If you have time, allow the honey to infuse all the flavors for about 30 minutes or while you prep the remainder of the recipe. Pour through a fine wire-mesh strainer into a bowl. Discard solids. For the orange peel strips, peel the orange using a vegetable peeler.
3. Put the chicken onto a baking sheet. Bake the chicken in a preheated 450-degree F oven for about 30 to 45 minutes, or until golden brown (a thermometer inserted without touching the bone should register 160 degrees F). 
4. Remove from the oven and rest for 10 minutes. Place in a large bowl, drizzle each serving with 3 tablespoons of the infused honey and toss to coat. Garnish with chopped green onions, if desired. Store any leftover wings in an airtight container in the fridge. I reheat in the microwave or in the oven.

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