Hot Honey Rub Wingstop Recipe: Make These Irresistible Wings at Home

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Longing for Wingstop’s legendary Hot Honey Rub wings’ sweet-heat sorcery? You’re not the only one. These wings enjoy a cult following for a reason—they strike every flavor chord: spicy, smoky, sticky, and perfectly sweet. Die-hard Wingstop aficionados and first-timers alike, we’ve got you covered.

In this recipe, we’re bringing the Wingstop crave-hot Hot Honey Rub recipe straight to your kitchen. You’ll receive the full recipe, pro cooking tips, and tricks for elevating your homemade wings. Warning: you may never order takeout again.

What Is Wingstop’s Hot Honey Rub?

While the greasy old school wet wings smothered in sauce are so last season, Wingstop’s Hot Honey Rub is a dry rub seasoning that adheres to the crispy exterior like a pro. Don’t let the term “dry” mislead you, though — it’s far from dull.

The taste is a blend of spices, brown sugar, and spicy honey glaze over the wings in sweet-sticky, peppery heat. Envision smoky barbecue taste with spicy honey drizzle. Sweet initially, yet a hot kick follows. Ideal for individuals who enjoy having a bit of heat to their palate.

Ingredients You’ll Need

Before we dive into the steps, here’s your wing-building grocery list. Most of these items are pantry staples, so you may already be halfway there.

For the Chicken Wings:

2 lbs chicken wings (separated into flats and drums)
1 tbsp olive oil
Salt and pepper to taste

For the Dry Rub:

2 tbsp brown sugar (light or dark works)
1 tbsp smoked paprika
1½ tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (adjust for heat)
½ tsp chili powder
½ tsp freshly ground black pepper
½ tsp sea salt
½ tsp ground mustard (optional but adds depth)

For the Hot Honey Glaze:

¼ cup honey
1 tbsp hot sauce (Frank’s RedHot or your fave)
½ tsp red pepper flakes
½ tsp apple cider vinegar

How to Make Hot Honey Rub Wings: Step-by-Step

Step 1: Prep Those Wings

Begin by gently patting your wings dry on a paper towel. This is very important. Drying off excess moisture allows the skin to crisp up nicely. Toss the wings in a big bowl with olive oil, salt, and pepper. Set them aside while your oven or air fryer heats up.

Pro Tip: Need crisper wings? Chill them for 30 minutes in the fridge uncovered once seasoned.

Step 2: Bake or Air Fry to Perfection

Oven Method:

Preheat your oven to 400°F (200°C).
Line a baking sheet with foil and place a wire rack on top.
Arrange wings in a single layer on the rack.
Bake for 40–45 minutes, flipping halfway through for even crisping.

Air Fryer Method:

Preheat air fryer to 375°F (190°C).
Cook wings in a single layer (you may need to do batches) for 20–25 minutes.
Shake the basket halfway to ensure golden skin all over.

Wings are done when they reach an internal temp of 165°F and the skin is crispy and golden-brown.

Step 3: Mix the Signature Dry Rub

While your wings are warming up in the oven, take a bowl and prepare the dry rub. Simply place all of the rub ingredients in the bowl and stir until well combined. The brown sugar adds the sweetness, the spices add the heat, and the mustard powder adds a tangy finish.

This rub tastes so good, you’ll likely want to chomp straight down on it. Don’t. The magic happens on the wings!

Step 4: Make the Hot Honey Glaze

This is the sticky stuff that makes these wings unforgettable.

In a little saucepan, heat over low heat the apple cider vinegar, hot sauce, red pepper flakes, and honey, whisked together.
Whisk it and warm it until it begins to simmer lightly—do not boil.
Remove the heat and allow the glaze to stand while your wings continue to cook.

Pro Tip: If you prefer it sweeter, just add some more honey, or more tart with a bit more vinegar.

Step 5: Toss It All Together

Now comes the best part—flavor layering.

Add the wings to a large mixing bowl.
Toss together half of the hot honey glaze.
Sprinkle the dry rub over the wings in batches and toss to coat.
Drizzle the remaining half of the hot honey glaze over the wings to create a glossy, sticky look.

Optional: Sprinkle with extra red pepper flakes for that fire-lover’s twist.

Serving Suggestions

Wings are a meal on their own, but a few sides never hurt. Here’s what pairs perfectly with hot honey rub wings:

Dips: Ranch, blue cheese, or garlic aioli
Sides: Sweet potato fries, mac and cheese, onion rings, or coleslaw
Veggies: Celery and carrot sticks for crunch and cool-down
Drinks: Cold beer, lemonade, or a citrusy mocktail to balance the heat

Want to really go next level? Serve them over a waffle for a brunchy chicken & hot honey combo.

Pro Cooking Tips for Wing Success

Always dry the wings well before cooking. It’s the #1 trick for crunch.
Let wings sit 3–5 minutes after cooking to lock in moisture and get max glaze cling.
You want to coat them—not soak them. It keeps the skin crispy.
Leftovers (if there are any) can be refrigerated for up to 3 days. Reheat in an air fryer to revive the crisp.

Why You’ll Love This Hot Honey Rub Wingstop Recipe

This isn’t a recipe—this is a flavor explosion.

Ideal mix of sweet, smoky, and spicy
Oven-baked or air-fried—not messy deep-frying necessary
Spiciness levels customizable
Party time or meal prep, stat
So much cheaper than ordering in!

You make these and you might just ditch the Wingstop menu altogether. Homemade is a different ball game entirely, though, especially when it’s THIS good.

Final Thoughts

If you’re a fan of sweet-heat wings, this hot honey rub Wingstop recipe is about to become your new go-to. With simple ingredients, a few easy steps, and flavor that’ll blow your mind, it’s the kind of dish that earns repeat requests.

No matter if you’re whipping up a large batch for game night, spicing up your partner’s dinner, or giving yourself a little indulgence—these wings will always be a hit. Preheat that oven, combine your rub, and get ready to make the kind of wings people will be raving about.

Amanda Kee