Yowsa. Somebody needs to open a gallery of chicken wing pictures. A picture of these Detroit hot honey wings would be right by the entrance. Under heavy guard. I loved them more than I ever thought I would. They’re almost like your standard Buffalo wings with one very obvious addition: sweet honey. Oh, and cayenne. Sweet heat, exactly what you’re searching for in a great wing.
You can add more cayenne pepper to the wings as they marinade if you like, but I leaned towards more sweet than heat when I made Detroit hot honey wings. The sauce is so great you could eat it by itself. I think it might also make for a great ham glaze too. And it would also make for a great sauce over roasted or grilled chicken.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
- 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
- 1/4 cup vegetable oil
- 1 teaspoon (or more, to taste) cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup butter
- 1 cup honey
- 1/2 cup hot sauce
- Place wings into a large resealable bag.
- Add the oil.
- Add the cayenne, salt and pepper. Seal the bag, and toss gently to coat.
- Refrigerate for 1-3 hours before cooking.
- Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
- While the wings are cooking, make the sauce (see below).
- Serve wings tossed in the sauce.
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the honey and butter.
- Reduce heat and keep sauce warm until ready to use.