Honey Buffalo Chicken Wings

cornmeal-crusted chicken wings baked until golden and crisp, then tossed in a sweet & spicy honey buffalo sauce

servings: 6


  • 3 lbs chicken wings
  • 1 cup finely ground cornmeal
  • 1 tbsp kosher salt
  • 1 tbsp smoked paprika
  • olive oil
  • 1 (12 oz) bottle hot buffalo sauce (approximately 1 ½ cups)
  • ¼ cup honey, plus more to drizzle
  • 4 tbsp butter
  • 2 tsp apple cider vinegar
  • 4 scallions, thinly sliced
  • 2 tbsp chopped parsley
  • ranch, for serving


  1. Preheat the oven to 450°F. Prepare a sheet pan with a baking rack over top.
  2. Place the chicken wings in a large mixing bowl. Sprinkle in the cornmeal, salt, and smoked paprika. Toss well to coat the wings really well (make sure to get all the crevices). Place the wings onto the rack in an even layer, tucking in the wing tips so they’re not sticking out. Drizzle with a little olive oil.
  3. Bake for 15 minutes. Lower the oven heat to 400°F. Bake for another 20 minutes, or until golden and cooked through.
  4. Meanwhile, combine the hot buffalo sauce, honey, butter, and apple cider vinegar in a saucepan over low heat. Heat until the butter is melted, whisking to combine, then turn off the heat.
  5. When the wings come out of the oven, dip each one into the buffalo sauce (alternatively, drizzle the sauce over top). Serve immediately, with an extra drizzle of honey and a sprinkle of scallions and parsley. Place a bowl of ranch on the side.


I used whole wings when making this recipe to keep the prep really simple. If you prefer, you can cut off the little wing tips before baking.