Sweet meets heat in the best way possible. Hot honey turns simple food—crispy wings, golden fries, roasted veggies—into a crave-worthy dish with sticky glaze and fiery kick. In the air fryer, everything comes out crispy without the mess, ready for weeknight dinners or party platters in about 20 minutes. Looking for easy sides and mains? Try Lazy Girl Pasta or a cozy bowl of Lasagna Soup. For bite-size party ideas, don’t miss Wonton Wrapper Creations.
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Why this works
- Air fryers move hot air quickly, dehydrating the surface for crisp results with minimal oil—ideal for wings and fries.
- Hot honey is a simple emulsion of honey + acid + chili heat: sweet coats and clings; acid cuts richness; capsaicin delivers a clean tingle.
- Tossing in sauce after crisping keeps the crust intact while glazing every bite.
- The method scales: same base, different proteins and vegetables.
If you want a deep dive on air-fried wings technique and timing, see trusted crispy-wing methods adapted for air fryers by Serious Eats. For a straightforward hot honey ratio and usage ideas, Bon Appétit’s classic guideline remains useful. And for an accessible overview of honey’s properties, Healthline’s primer is a solid reference (links below in Pro Tips).
Ingredients & substitutions
Base formula (wings version):
- Chicken wings (party cut flats + drumettes), patted dry
- Neutral oil or spray (optional, very light)
- Kosher salt and black pepper
- Baking powder (aluminum-free), optional for extra crackle
Hot honey glaze (batch for ~2 lb wings):
- Honey, 1/2 cup
- Apple cider vinegar or rice vinegar, 1–2 tbsp (to taste)
- Chili flakes or hot sauce, 1–2 tsp (heat to preference)
- Pinch of salt; optional garlic powder or smoked paprika
For fries or veggies:
- Potato fries or wedges; or veggies like Brussels sprouts, carrots, or cauliflower
- Light oil, salt, pepper (hot honey glaze is the same)
Substitutions:
- Honey: use maple for vegan; sweetness is softer and thinner.
- Heat: swap chili flakes for Calabrian paste, gochujang, chipotle, or kimchi brine (for funky heat).
- Acid: lemon juice for brightness; sherry vinegar for depth.
Step-by-step (wings, fries, veggies)
- Prep the air fryer: preheat to 400°F / 200°C for 3–5 minutes.
- Dry and season: pat wings very dry. Toss with a pinch of salt, pepper, and 1 tsp baking powder per pound for extra surface crackle (optional). For fries/veggies, toss with 1–2 tsp oil, salt, and pepper.
- Air fry: arrange in a single layer with space between pieces. Wings cook 20–25 minutes, flipping halfway; fries/veggies 12–18 minutes depending on size. Aim for deeply golden edges.
- Make hot honey: in a small pan, warm honey with vinegar and chili over low heat until fluid and glossy (1–2 minutes). Taste and adjust sweet/acid/heat.
- Toss to glaze: transfer hot, crispy food to a bowl and toss with warm hot honey until evenly coated.
- Finish: sprinkle flaky salt or extra chili. Serve right away for max crunch + sticky sheen.
Variations / Flavors
- Garlic-lime hot honey: add grated garlic to the pan and finish with lime juice.
- Smoky chipotle: mix chipotle in adobo into the honey and finish with cilantro.
- Gochujang hot honey: whisk a spoonful of gochujang into the glaze for savory heat.
- Kimchi hot honey: use a splash of kimchi brine for tangy, funky heat.
- Maple-habanero: swap some honey for maple; use minced habanero cautiously.
Serving ideas
- With crunchy slaw and pickles to cut sweetness.
- Over air-fried fries with crumbled feta and scallions.
- As a drizzle for pizza, cornbread, roasted carrots, or even vanilla ice cream.
Pro tips & troubleshooting
- Crisp first, glaze last: sauce too early = soggy skin. Toss after crisping.
- Don’t crowd: air needs space to circulate. Work in batches for even browning.
- Measure heat: chili flakes vary. Start small; you can always add more.
- Check doneness: wings should reach 165°F / 74°C at the thickest part (avoid bone). Use a thermometer.
- Re-crisp rescue: if the glaze softens the crust, 2 minutes back in the air fryer firms it up.
External resources you can trust: air-fried wing timing and method from Serious Eats, a classic hot honey ratio from Bon Appétit, honey nutrition overview from Healthline, and official safe poultry temperatures from FoodSafety.gov (see source list below).
Make-ahead & storage
- Hot honey: keeps 1 month refrigerated in a clean jar. Warm briefly to loosen.
- Cooked wings: best fresh; reheat 5–7 minutes at 375°F / 190°C to re-crisp, then re-glaze lightly.
- Fries/veggies: re-crisp dry in the basket first, then re-glaze.
Nutrition (estimate)
Per serving (about 6–7 wing pieces with glaze): ~410 kcal • Carbs ~22 g • Protein ~27 g • Fat ~22 g • Sodium depends on seasoning. Fries/veggie versions vary by portion and oil use.
FAQs
How spicy is hot honey?
It depends on your chili and ratio. Start with 1 tsp flakes per 1/2 cup honey and adjust.
Can I use boneless chicken?
Yes—use thighs or tenders. Air fry 8–12 minutes total, flipping once; glaze to finish.
What vinegar is best?
Apple cider for roundness; rice vinegar for gentle acidity; sherry for depth.
Can I make it ahead?
Make the hot honey in advance and store chilled. Cook and glaze the protein right before serving for best texture.
Air Fryer Hot Honey Wings
Crispy, sticky, sweet-spicy wings made fast in the air fryer, finished with a glossy hot honey glaze.
Ingredients
- 2 lb chicken wings, patted dry
- 1 tsp baking powder (optional), salt, pepper
- 1/2 cup honey
- 1–2 tbsp apple cider vinegar
- 1–2 tsp red pepper flakes or hot sauce
Instructions
- Preheat air fryer to 400°F / 200°C. Season wings with salt, pepper, and baking powder if using.
- Air fry 20–25 minutes, flipping halfway, until golden and the thickest part reaches 165°F / 74°C.
- Warm honey, vinegar, and chili in a small pan until fluid and glossy. Taste and adjust.
- Toss hot wings with warm hot honey to coat. Serve immediately.
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