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Seriously Delicious Honey Butter Hot Sauce Chicken Wings
We’ve a few wings in our time (first job, 18 years old, local pub, fryer girl!) And we’re telling you right now: these Honey Butter Hot Sauce Chicken Wings are the wings that get the best feedback.
Why are they better than the pub? Easy.
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We roast or grill them until the fat renders fully. That means actually over-cooking them.
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The skin gets blistered and crisp.
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And we toss them in the most addictive sauce: a honey-butter-hot-sauce trifecta with just a splash of vinegar for balance. Our favourite hot sauce to use for this is Valentina. It’s nicely acidic, not too spicy and is somehow a little creamy. We shop locally at American Latina where it’s like $2 a bottle.
Optional fish sauce adds that chef-y layer of umami (no one will know it’s there—they’ll just ask why your wings taste better).
And we’re not having these Honey Butter Hot Sauce Chicken wings without a creamy dip! Our blue cheese dip has a secret ingredient that cuts the richness of it all. Let us know when you make these wings. Seriously, get it touch every day if that’s how often you make these!
Ingredients
For the Wings
- 4 lbs chicken wings (split)
- 2 tbsp fish sauce or 2 tsp kosher salt
- 1 tsp oil
- 1–2 tsp. of your favourite BBQ rub (optional)
For the Honey Butter Hot Sauce
- 4 tbsp Valentina hot sauce (or your fave classic)
- 3 tbsp butter
- 2 tbsp sherry or red wine vinegar
- 1 tbsp honey
- Fresh ground black pepper, to taste
For the Blue Cheese Dip
- 1 cup mayo
- 1/2 cup sour cream
- 4 oz (120g) blue cheese, crumbled
- 1–2 tsp. horseradish
- Pinch of salt
To Serve the Honey Butter Hot Sauce Chicken Wings!
- Celery sticks
- Carrot sticks
- Napkins!
Instructions
Oven Instructions
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Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Place wings on a large plate or baking sheet lined with a bunch of paper towels to get them nice & dry.
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Toss wings with fish sauce (or salt) and oil. Spread out on the rack in a single layer or use two sheet pans.
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Roast for 45–50 minutes. Don’t flip! Don’t be afraid to let them go a little longer.
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Meanwhile, melt butter in a saucepan or microwave and place in a large bowl (where you’re going to toss the wings in). Stir in Valentina hot sauce, vinegar, honey, and black pepper, if using. Keep warm.
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When wings are golden, bubbling, and ready, toss with the sauce in a large bowl. Serve hot with blue cheese dip and veggies.
BBQ Instructions
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Preheat grill to medium (about 400°F). Ok– so a Traeger Grill or any pellet-grill is indirect heat. Perfect for chicken wings. If you’ve got something like this you don’t need to worry about the ‘indirect heat.’
- Place wings on a large plate or baking sheet lined with a bunch of paper towels to get them nice & dry.
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Toss wings with kosher salt and a drizzle of oil (and a bit of fish sauce if you’re going that route).
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On a traditional gas grill go indirect (heat one side on high, the other side off or on low) and place wings on the low or off side. Lid closed for 30–35 minutes. So, everyone’s grill is different and gas/propane grills have a huge range of flare-up activity. Check these wings often and flip if you need to. If you don’t, leave them alone. That’s ideal!
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Move to direct heat for the last 5–10 minutes, turning frequently until the skin is crispy and charred in spots.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Toss in warm sauce and serve immediately with that blue cheese dip.
How to Make Blue Cheese Dip:
Whisk mayo, sour cream, crumbled blue cheese & horseradish together in a bowl. Add a pinch of salt. Want it smoother? Blitz it in a food processor. Want it chunkier? Add more cheese and stir gently. Chill until serving.
Notes
Substitutions for Honey Butter Hot Sauce Chicken Wings
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No blue cheese? Use feta or sharp cheddar and rename it “creamy dip” to avoid blue cheese divide.
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Dairy-free? Sub plant-based mayo and sour cream, or go with a tahini-ranch vibe.
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Gluten-free? All ingredients are naturally gluten-free—just double-check your hot sauce.
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No fish sauce? Use a splash of soy sauce or a pinch of MSG for that umami magic.
- No Honey? We’ve used maple syrup as well. Or brown sugar.
Key Tips for Honey Butter Hot Sauce Chicken Wings:
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Don’t rush the cook time. Slightly overcooking wings is the key to rendering the fat and breaking down connective tissue.
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Don’t skip the pat down: dry wings are key to crispy.
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Avoid crowding the pan or grill. Give them space = better browning.
Make-Ahead & Storage Tips
- Something we often suggest is even salting the day before. This gives you super flavourful wings. Just do a pat-dry again before a little oil and cooking.
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Leftovers: Store cooked wings in an airtight container in the fridge for up to 3 days.
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Reheat: Bake at 375°F until hot and crispy again, about 10–12 minutes.
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Blue Cheese Dip: Lasts up to 5 days in the fridge—makes a great veggie or chip dip too!
FAQ
Can I use boneless wings or chicken thighs?
Sure! Boneless works—just shorten the cooking time and don’t expect the same crisp factor.
Is Valentino’s hot sauce a must?
Nope—use Frank’s, Crystal, or Cholula. Want it spicier? Toss in a pinch of cayenne.
Can I freeze cooked wings?
Yes, freeze in a single layer, then bag. Reheat from frozen in a 375°F oven until crispy again (20–25 mins).
My kids don’t like spice—what should I do?
Use a mild hot sauce or glaze some wings with honey + butter only before tossing them separately.
I love chicken. Can you give me more marinade & sauce ideas?
Of course! Click HERE for our Chicken Marinades Blog and click HERE for our favourite Gochujang Grilled Chicken Thigh Recipe!
