Ginger-Honey Hot Wings

Serving Size: 8
Total Time:


  • 2 Tbsp all-purpose flour
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp honey
  • 0.5 Tbsp soy sauce
  • 2 Tbsp unsalted butter, melted
  • 2.5 Tbsp red hot sauce, preferably Frank's Red Hot
  • 2 Pound chicken wingettes and drumettes, see Note
  • 0.25 tsp five-spice powder
  • 1 tsp ground Sichuan peppercorn
  • 1 tsp salt
  • 2 Tbsp scallions, white and light green parts only, thinly sliced


1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, Sichuan peppercorns and five-spice powder. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce with the butter, soy sauce, honey and ginger until combined. Add the chicken wings to the sauce and toss. Sprinkle with the scallions and serve.