For the Chicken:
- 2.5-3 lbs chicken wings (split, skin-on)
- 2 tbsp olive oil
For the Hot Honey Rub:
- 3 tbsp honey powder (or 2 tbsp brown sugar + 1 tbsp honey powder substitute)
- 2 tsp paprika (smoked preferred)
- 2 tsp chili powder
- 2 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
- 2 tsp salt
- 1 tsp black pepper
Mixing bowl
Measuring spoons
Baking tray
Wire rack
Tongs
Preheat & Prep
Make the Rub
Prepare the Wings
Coat the Wings
Arrange for Baking
Bake Until Crispy
Optional Honey Finish
Serve
Wingstop Hot Honey rub
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Pat the wings completely dry before seasoning - this is the secret to extra-crispy skin.
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If you don’t have honey powder, use a mix of brown sugar + a light drizzle of honey for a similar sweet flavor.
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Adjust the heat level by increasing or reducing cayenne pepper.
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Baking on a wire rack ensures even cooking and prevents soggy wings.
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For extra flavor, toss the wings in a little melted butter after baking to enhance the Wingstop-style taste.
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You can also air fry the wings at 400°F (200°C) for 18–22 minutes for a quick and crispy result.
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Store leftover rub in an airtight jar for up to 3 months.
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These wings pair perfectly with ranch, blue cheese dip, celery, and carrot sticks.
