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Seriously Delicious Honey Butter Hot Sauce Chicken Wings

Honey Butter Hot Sauce Chicken Wings
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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.

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

Units Scale

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

  1. Preheat oven to 425°F. Line a sheet pan with parchment paper.  

  2. Place wings on a large plate or baking sheet lined with a bunch of paper towels to get them nice & dry.  

  3. Toss wings with fish sauce (or salt) and oil. Spread out on the rack in a single layer or use two sheet pans.  

  4. Roast for 45–50 minutes.  Don’t flip!  Don’t be afraid to let them go a little longer.  

  5. 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.

  6. 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

  1. 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.’

  2. Place wings on a large plate or baking sheet lined with a bunch of paper towels to get them nice & dry.  

  3. Toss wings with kosher salt and a drizzle of oil (and a bit of fish sauce if you’re going that route).  

  4. 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!  

  5. Move to direct heat for the last 5–10 minutes, turning frequently until the skin is crispy and charred in spots.

  6. 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.

Honey Butter Hot Sauce chicken wings with blue cheese dip, celery and carrot stick. Best Ever Chicken Wings

Notes

Substitutions for Honey Butter Hot Sauce Chicken Wings

  • No blue cheese? Use feta or sharp cheddar and rename it “creamy dip” to avoid blue cheese divide. 

  • Dairy-free? Sub plant-based mayo and sour cream, or go with a tahini-ranch vibe.

  • Gluten-free? All ingredients are naturally gluten-free—just double-check your hot sauce.

  • 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: 

  • Don’t rush the cook time. Slightly overcooking wings is the key to rendering the fat and breaking down connective tissue.

  • Don’t skip the pat down: dry wings are key to crispy.  

  • 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.  

  • Leftovers: Store cooked wings in an airtight container in the fridge for up to 3 days.

  • Reheat: Bake at 375°F until hot and crispy again, about 10–12 minutes.

  • 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!  

How many times can you say Honey Butter Hot Sauce Chicken Wings fast??!  Enjoy!  

Find it online: https://blog.theculinarystudio.ca/recipes/honey-butter-hot-sauce-chicken-wings/