If you’re a fan of crispy, saucy, and just the right amount of spicy chicken wings, this Air Fryer Hot Honey Chicken Wings recipe is going to rock your world. Imagine the perfect blend of heat and sweetness with a crispy exterior, and a juicy, tender interior. The air fryer makes these wings unbelievably crispy without all the excess oil, and the hot honey sauce is everything—sticky, sweet, and packed with flavor. You’ll have a plate full of wings that are perfect for snacking, parties, or even a weeknight dinner that feels like a treat.
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Why You’ll Love Air Fryer Hot Honey Chicken Wings
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual get-together, watching a game with friends, or treating yourself to some crispy goodness, these wings will steal the show. Here’s why they’re a fan favorite:
- Crispy without the Frying: The air fryer gives these wings that crispy crunch you love, without all the oil. It’s the magic of air frying, and it’s a game-changer.
- Sweet and Spicy Perfection: The hot honey sauce is the star of the show. It balances heat and sweetness in the most delicious way, and trust me—you won’t be able to stop at just one.
- Quick and Easy: No need to deep fry or mess with complicated techniques. The air fryer makes these wings come together in a snap.
- Crowd-Pleasing: Whether you’re serving these up at a party or just snacking solo, everyone loves a good wing. The sweet heat combination will have your guests asking for more.
- Customizable: Adjust the heat level of the sauce to your liking. If you’re into spicy, add more hot sauce or cayenne. If you prefer it milder, just dial back on the heat.
Ingredients
Let’s break it down with these simple ingredients that give you all the crispy, saucy goodness you crave:
- Chicken Wings: The main event! Fresh or frozen, these wings will crisp up beautifully in the air fryer.
- Olive Oil: A light coating helps the wings crisp up and get golden brown without deep frying.
- Salt & Pepper: The basics for seasoning the chicken before cooking.
- Garlic Powder: Adds a bit of savory depth to the wings.
- Hot Honey Sauce: The showstopper! This sauce is made with:
- Honey: Sweet and sticky, giving the sauce its base.
- Hot Sauce: Adds the heat—use your favorite variety, like Frank’s RedHot or sriracha for a bit of kick.
- Butter: Helps balance out the heat with richness and gives the sauce that glossy finish.
- Apple Cider Vinegar: A splash of tang to keep the sauce from being too sweet.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to make these crispy, saucy wings:
- Preheat Your Air Fryer: Start by preheating your air fryer to 400°F. This will get it nice and hot, which is key to achieving that crispiness.
- Prepare the Wings: Pat the chicken wings dry with a paper towel to remove excess moisture (this helps them crisp up better). Then toss them in a light coating of olive oil, and season with salt, pepper, and garlic powder.
- Air Fry the Wings: Arrange the wings in a single layer in the air fryer basket. Cook for 20–25 minutes, shaking the basket halfway through. You want the wings to be golden and crispy, so feel free to cook them a little longer if you like them extra crispy.
- Make the Hot Honey Sauce: While the wings are cooking, combine honey, hot sauce, butter, and apple cider vinegar in a small saucepan over medium heat. Stir until the butter melts and everything comes together into a smooth, glossy sauce. Taste and adjust the heat level if needed.
- Coat the Wings: Once the wings are done cooking, toss them in the hot honey sauce until they’re evenly coated. The wings will soak up that perfect balance of sweet and spicy goodness.
- Serve and Enjoy: Serve the wings warm and enjoy the crispy, saucy, flavorful magic you’ve created. Pair them with a side of ranch or blue cheese dressing if you like the dip, or just enjoy them as is!
Nutrition Facts
Servings: 4
Calories per serving: 350
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
How to Serve Air Fryer Hot Honey Chicken Wings
These wings are perfect on their own, but here are a few ideas to round out your meal:
- Celery and Carrot Sticks: A classic pairing for wings, giving you a refreshing crunch that balances the heat.
- Dipping Sauces: Ranch or blue cheese dressing makes a creamy contrast to the spicy honey sauce.
- Potato Wedges: Crispy potato wedges are an excellent side to go along with these wings—perfect for dipping into extra sauce!
- Coleslaw: A tangy, creamy coleslaw can help cool things down and add a nice crunch.
Additional Tips
- Double the Batch: If you’re serving a crowd, make extra! These wings disappear fast, and you can cook them in batches if needed.
- Adjust the Heat: For less heat, reduce the hot sauce or use a milder variety. If you like things extra spicy, bump up the hot sauce or add a pinch of cayenne.
- Serve Immediately: For the crispiest wings, serve them right after coating them in the sauce. They’ll stay crispy for a little while, but the sauce will soften them as they sit.
FAQ Section
Q1: Can I use frozen chicken wings?
A1: Yes! You can cook frozen wings in the air fryer, just add a few extra minutes to the cooking time.
Q2: Can I make this recipe without the honey?
A2: If you’re not into the sweetness, you can make a spicy hot sauce version without the honey for a more traditional buffalo wing flavor.
Q3: How do I store leftovers?
A3: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for a crispy finish.
Q4: Can I make these wings ahead of time?
A4: You can cook the wings ahead of time and store them. Reheat them in the air fryer, then coat them in the hot honey sauce just before serving.
Q5: Can I use another type of sauce for the wings?
A5: Absolutely! You can experiment with BBQ sauce, teriyaki, or even a garlic parmesan sauce for a different flavor profile.
Q6: How do I make these wings extra crispy?
A6: For extra crispy wings, make sure the chicken is well-drained before cooking and leave a little space between the wings in the air fryer basket.
Q7: Can I bake these wings instead of using an air fryer?
A7: Yes, you can bake them at 425°F for 30–35 minutes, flipping halfway through for crispy wings.
Q8: How do I reheat these wings?
A8: Reheat wings in the air fryer at 375°F for 5–7 minutes to bring back the crispiness.
Q9: Can I use a different type of meat?
A9: You can use boneless chicken breast or thighs, but the cooking time may vary, so adjust as needed.
Q10: How can I make these wings less spicy?
A10: Reduce the amount of hot sauce in the sauce or use a mild variety like sweet chili sauce.
Conclusion
These Air Fryer Hot Honey Chicken Wings are a total winner—crispy, saucy, and packed with the perfect balance of sweet and spicy. They’re so easy to make, and with the air fryer doing all the work, you’ll have a plate of wings ready in no time. Whether you’re making them for a party or just treating yourself to a delicious snack, they’re sure to be a hit. Get ready to dive into this irresistible combo of crispy perfection and sticky goodness—you won’t regret it!
Print
Air Fryer Hot Honey Chicken Wings
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 servings
- Category: Main Course
- Method: Baking
- Cuisine: English
Description
Shepherd’s Pie (or Cottage Pie) is the ultimate comfort food for colder weather! This rich casserole is made with seasoned ground lamb (or beef), mixed with vegetables and gravy, and topped with a cheesy mashed potato crust. Perfect for a hearty meal that will warm you up from the inside out!
Ingredients
For the Meat Filling:
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3 tablespoons vegetable oil
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6 pounds lean ground lamb (or beef)
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Kosher salt and freshly ground black pepper, to taste
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3 large yellow onions, chopped
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6 large carrots, peeled and finely diced
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6 celery ribs, finely diced
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9 cloves garlic, minced
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3 teaspoons chopped fresh rosemary
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3 teaspoons fresh thyme leaves
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1.5 cups dry red wine
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6 tablespoons all-purpose flour
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6 tablespoons tomato paste
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6 cups beef stock
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6 tablespoons Worcestershire sauce
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1.5 cups frozen peas
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1.5 cups frozen corn
For the Mashed Potatoes:
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7.5 pounds Russet potatoes, peeled, quartered, and rinsed
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21 tablespoons unsalted butter, divided
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3.75 cups shredded aged cheddar cheese, divided
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3 cups half-and-half, warmed
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3 egg yolks
Instructions
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Cook the Meat Filling:
Heat the oil in a large ovenproof sauté pan over medium-high heat. Add the lamb (or beef) and cook, breaking it apart with a wooden spoon, until browned (about 5-8 minutes). Drain the excess fat, season with salt and pepper, and remove the meat with a slotted spoon.
Add more oil if needed and lower the heat to medium. Stir in the onions and sauté until translucent, about 3 minutes. Add the carrots and celery, sauté until softened, about 8 minutes. Stir in the garlic and herbs and cook for 1 minute.
Pour in the red wine to deglaze the pan, scraping the browned bits from the bottom of the pan. Cook until the wine evaporates. Stir in the tomato paste and cook until it darkens in color (1-2 minutes).
Stir in the flour and cook for 1 minute. Add the beef stock and Worcestershire sauce, bring to a boil, then return the meat to the pan. Cover and simmer for 45 minutes.
Add the peas and corn, mix, cover, and cook for another 15 minutes. Adjust seasoning as needed. Reserve. -
Prepare the Mashed Potatoes:
Preheat the oven to 375°F.
Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until tender. Drain and rice the potatoes back into the pot.
Stir in the butter, warm cream, 1 cup of cheese, yolks, and salt and pepper until the butter and cheese are melted and everything is well combined. Taste and adjust seasoning. -
Assemble the Shepherd’s Pie:
Spread dollops of mashed potatoes over the meat mixture using a spatula. Melt the remaining butter and drizzle it over the mashed potatoes. Top with the remaining cheese.
Place the sauté pan on a baking sheet and bake for 30 minutes, or until the potatoes are lightly browned and the edges are bubbling.
For a deeper brown, broil for 3-5 minutes.
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Rest and Serve:
Let the Shepherd’s Pie rest for 10-15 minutes before serving.