Honey Old Bay Chicken Wings Recipe

I whipped up Honey Old Bay Wings using chicken wings, baking powder, Old Bay, honey, Frank’s hot sauce, butter and a splash of apple cider vinegar, finished with sesame seeds and green onions. I share the exact sauce ratio and a simple trick for takeout quality wings at home. Read on.

I thought wings had reached their peak until I met these Honey Old Bay Wings. They spotlight 2 to 3 lb chicken wings, tips removed and split, with a little 1 tbsp baking powder (aluminum free) to help create that wild crisp, and 1 tbsp Old Bay seasoning for that unmistakable briny kick.

The sauce mixes 1/3 cup honey with 2 tbsp hot sauce, 1 tbsp unsalted butter and 1 tsp apple cider vinegar so it’s sticky, tangy and sneaky spicy. If you’ve skimmed Honey Garlic Chicken Wings In The Oven or Air Fryer Chicken Wings Honey Bbq posts, this one still surprises you.

Why I Like this Recipe

– I love the insane crunch, it’s basically like meat chips and I can’t stop at one
– I can’t get over the sweet heat combo, it hits every spot on my tongue
– I like that a tiny trick makes them extra crispy, so they feel restaurant-level even when I make them at home
– I always make them for friends because people fight over the last piece, total crowd-pleaser

Ingredients

• Chicken wings: High in protein and fat, tasty but eat in moderation.
• Baking powder: Helps skin crisp, no nutrients, just texture.
• Old Bay: Savory spice mix, low calories, adds salty umami flavor.
• Honey: Pure sugar, makes glaze sweet and sticky, use sparingly.
• Hot sauce: Adds tang and heat, low calories, a little goes far.
• Butter: Adds richness and shine, mostly saturated fat, small vitamins.
• Apple cider vinegar: Brightens flavors, cuts sweetness, tiny calories, aids digestion sometimes.
• Oil: Helps brown and crisp, adds fat calories, neutral flavor preferred.
• Salt: Kosher salt lifts flavors and texture, watch sodium levels.

Ingredient Quantities

• 2 to 3 lb chicken wings, tips removed and split
• 1 tbsp baking powder (aluminum free) this helps them get super crispy
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp Old Bay seasoning plus 1/4 tsp for the sauce
• 1 tbsp neutral oil (canola or avocado)
• 1/3 cup honey
• 2 tbsp hot sauce (Frank’s or your fave)
• 1 tbsp unsalted butter
• 1 tsp apple cider vinegar
• Pinch red pepper flakes or a dash cayenne, optional
• Chopped parsley or sliced green onions for garnish, optional
• Sesame seeds for garnish, optional

How to Make this

1. Pat the wings very dry with paper towels, remove tips and split if not already done, then toss them in a bowl with 1 tablespoon aluminum free baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon Old Bay and 1 tablespoon neutral oil so every piece is lightly coated.

2. For extra crispness let the wings sit uncovered in the fridge for 10 to 30 minutes if you have time, otherwise go straight to cooking.

3. Preheat your air fryer to 400 degrees F. Arrange wings in a single layer in the basket, dont overcrowd, you may need to do two batches.

4. Air fry the wings for about 25 to 30 minutes, turning or shaking the basket every 8 to 10 minutes so they brown evenly. They should be deeply golden and crisp and register at least 165 degrees F internal temp.

5. While the wings cook make the hot honey sauce: in a small saucepan over medium low heat combine 1/3 cup honey, 2 tablespoons hot sauce, 1 tablespoon unsalted butter, 1/4 teaspoon Old Bay, 1 teaspoon apple cider vinegar and a pinch of red pepper flakes or a dash cayenne if you want heat. Warm until butter melts and the sauce is glossy, stirring often and dont let it boil hard, 1 to 2 minutes is enough.

6. When wings are done place them in a large bowl, pour the hot honey sauce over and toss with tongs until well coated. Let them sit a minute so the glaze thickens and sticks.

7. If you want the glaze extra sticky and roasty, return the sauced wings to the air fryer for 1 to 2 minutes at 400 degrees F, but watch them closely so the sugars dont burn.

8. Taste one and adjust seasonings if you like more tang, add a splash more vinegar or a pinch more Old Bay. Transfer to a serving platter.

9. Garnish with chopped parsley or sliced green onions and a sprinkle of sesame seeds if using, then serve hot.

Equipment Needed

1. Paper towels or clean kitchen towels, to pat the wings very dry
2. Large mixing bowl, for tossing wings with baking powder and seasoning
3. Measuring spoons plus a 1/3 cup measure, for the honey and spices
4. Neutral oil measuring spoon or small pourer, so every piece gets a light coat
5. Tongs, for arranging, shaking and tossing the wings
6. Air fryer with basket (preheat to 400 F), dont overcrowd the basket
7. Instant read thermometer, to check the wings hit at least 165 F
8. Small saucepan and a spoon or whisk, to make the hot honey sauce
9. Serving platter plus a small knife and cutting board, for chopping parsley or slicing green onions

FAQ

Honey Old Bay Chicken Wings Recipe Substitutions and Variations

• Baking powder (1 tbsp): 1 tbsp cornstarch OR 1 tbsp potato starch OR 1 tbsp rice flour. These all dry the skin and help crisping, just pat wings very dry and toss with the oil and salt.
• Old Bay (1 tbsp + 1/4 tsp for sauce): 1 tbsp Cajun or Creole seasoning OR make a quick mix: 1 tsp celery salt + 1/2 tsp paprika + pinch cayenne + pinch black pepper (for the sauce swap the 1/4 tsp Old Bay with 1/4 tsp celery salt + pinch paprika). It’ll change the flavor profile but still give savory spice.
• Honey (1/3 cup): 1:1 swap with maple syrup or agave nectar OR use brown sugar simple syrup (dissolve 1/3 cup packed brown sugar in 2-3 tbsp hot water) to get similar stick and sweetness.
• Hot sauce (2 tbsp): 2 tbsp Tabasco, Cholula or another vinegar-based hot sauce OR 1.5 tbsp Sriracha + 1/2 tbsp vinegar to thin it out OR 2 tbsp sambal oelek for a chunkier, chili-forward kick. Flavor will shift but heat and tang stay close.

Pro Tips

1) Pat them bone dry and use that baking powder plus a little oil so it sticks. Let them sit uncovered in the fridge for 10–30 min if you can, it really makes the skin go super crispy — you wont believe the texture.
2) Don’t crowd the basket, do two smaller batches if needed. Flip or shake every 8–10 minutes so they brown even, and let wings come up to room temp for 15-20 min before cooking if you have time, it helps them cook evenly.
3) Warm the honey sauce low and slow, dont boil it or the sugars will burn. Add the vinegar at the end and taste as you go, a splash more balances the sweetness better than adding hot sauce. Toss the wings off the heat then let them sit a minute so the glaze thickens and sticks.
4) If you want extra sticky and roasty, pop the sauced wings back in the fryer for 1-2 min but watch them like a hawk or the honey will burn. Finish with a pinch of flaky salt and your garnish so the flavors pop, not before.