After that, preheat your oven to 425°F (220°C). While my oven is heating up, I line a baking sheet with parchment paper and place a cooking rack on top. This allows the heat to circulate around the wings, making them extra crispy! I lay my wings out in a single layer on the rack, making sure not to overcrowd them. The magic happens in the oven, where they’ll bake for about 40-45 minutes until they’re golden brown and the skin is crispy.
While the wings are baking, I prepare the hot honey sauce. In a small saucepan over medium heat, I combine the honey, hot sauce, and chili flakes, letting it simmer gently for a few minutes. The aroma that fills my kitchen is absolutely divine! Once the wings are done, I take them out of the oven and generously brush them with the hot honey sauce. For me, this is the best part because the sauce clings beautifully to each crispy wing.
I usually pop the wings back in the oven for an additional 5-10 minutes to allow the honey to caramelize slightly. Once they’re nice and sticky, I pull them out, garnish with fresh parsley, and get ready for a well-deserved taste test. I promise you, these wings are a showstopper!
Pro Tips for Best Results
I’ve experimented with this recipe a few different ways, and I’ve found that letting the wings sit for a bit after marinating really enhances the flavor. It’s tempting to skip this step when you’re impatiently waiting for those wings, but trust me—it’s worth it!
Another trick I learned is to use a cooking rack when baking. I used to bake my wings directly on the sheet, but the rack allows fat to drip away, leaving you with a much crispier texture. Plus, the even heat circulation gives you that delightful crunch on every side.
Lastly, I like to play with the amount of hot sauce based on who I’m serving. For family gatherings, I usually go mild, but when it’s just me and my partner, I crank it up a notch. Experiment a little and make it your own!
Common Mistakes to Avoid
One mistake I made a few times was not drying the wings sufficiently before seasoning them. If they’re wet, the skin won’t crisp up as much. So my best advice is to take that extra minute to pat them dry properly! (See the next page below to continue…)