Wingstop’s Hot Honey Rub Wings Copycat Recipe

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Wingstop Hot Honey Rub wings are coated with a sweet, peppery dry seasoning rather than a sticky sauce. This copycat version bakes the wings until crisp, then tosses them with honey powder, ancho chile, cayenne, paprika, and just enough melted butter to help the seasoning cling.

Honey powder delivers the recognizable sweetness without making the coating wet. The finished wings stay crisp, with honey flavor at first followed by a warm, gradually building heat.

Wingstop Hot Honey Rub Wings Recipe

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 6 appetizer servings

Ingredients

For the Crispy Baked Wings

• 3 pounds (1.36 kg) chicken wings, separated into drumettes and flats
• 1½ teaspoons aluminum-free baking powder, not baking soda
• 1 teaspoon kosher salt
• Nonstick cooking spray, for the rack

For the Hot Honey Dry Rub

• ¼ cup honey powder or finely ground granulated honey
• 2 teaspoons sweet paprika
• 1½ teaspoons ancho chile powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper
• ¾ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons unsalted butter, melted

Instructions

1. Prepare the oven and pan: Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil, place a wire rack inside, and coat the rack with cooking spray.
2. Dry the wings: Pat the chicken wings thoroughly dry with paper towels. Removing as much surface moisture as possible helps the skin become crisp.
3. Season the chicken: Place the wings in a large bowl. Sprinkle them with the baking powder and kosher salt, then toss until they are lightly and evenly coated.
4. Arrange the wings: Place the wings on the prepared rack in a single layer, leaving space between them. Use two baking sheets if necessary rather than crowding the wings.
5. Bake until crisp: Bake for 20 minutes. Flip the wings and rotate the pan, then continue baking for 20–25 minutes, until deeply golden, crisp, and at least 165°F (74°C) in the thickest part without touching the bone.
6. Mix the dry rub: While the wings bake, combine the honey powder, paprika, ancho chile powder, garlic powder, onion powder, cayenne, sea salt, and black pepper in a small bowl. Break up or sift out any lumps in the honey powder.
7. Coat the wings: Transfer the hot wings to a clean, large bowl and drizzle with the melted butter. Toss to give them a very light coating. Sprinkle the dry rub over the wings in two additions, tossing well after each addition so the seasoning adheres evenly.
8. Serve: Serve immediately while the wings are hot and crisp. The finished coating should be sweet, peppery, and lightly powdery rather than sticky or saucy.

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Wingstop Hot Honey Rub FAQs

What is Wingstop’s Hot Honey Rub?

Wingstop’s Hot Honey Rub is a sweet-and-spicy dry seasoning used on wings, tenders, and chicken sandwiches. Unlike traditional hot honey sauce, it isn’t sticky. Its flavor combines honey sweetness with peppery heat from cayenne and ancho chile.

Is Wingstop Hot Honey Rub still available?

Yes. In July 2024, Wingstop announced that Hot Honey Rub had become a permanent menu flavor. It is available on several chicken items, although options may vary by location.

More Wingstop Copycat Flavors

For considerably more heat, try this Wingstop Atomic Sauce. These Wingstop Mango Habanero Wings offer a fruitier combination of sweetness and spice, while these dry rub chicken wings are a savory alternative without honey.

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