Hot Honey Chicken Wings: A Sticky, Sweet-Heat Finish with a twist

There's a reason hot honey wings never seem to leave the specials board. Crispy skin, a glossy glaze, and that push-pull of sweetness and chilli heat that keeps people reaching for one more. The trick isn't the frying; it's the finish, tossing the wings in the sauce right at the end so the coating stays glassy and clings instead of soaking in. This recipe leans on Karimix Hot Honey Mango & Jalapeno Sauce as the base for the glaze, and the result is a sticky, sweet, spicy wing that works as a bar snack, a sharing platter, or the star of a BBQ spread.

Here's how we put it together, along with the products we used from our range.

Why This Combination Works

Our Hot & Spicy Chicken Wings arrive pre-coated and ready to fry or bake, so all the texture work is done for you; the job is simply to get them crisp. Karimix Hot Honey Mango & Jalapeno Sauce turns into a glaze that lacquers the wings rather than drowning them. Toss too early, and the sauce burns off or turns the skin soft; toss right at the end, and you get that sticky, restaurant-style shine every time.

What You'll Need

Serves 4 (as a sharing plate) | Prep: 10 mins | Cook: 20-25 mins

  • 1.5kg Hot & Spicy Chicken Wings, fried or oven-baked until crisp Brayne & Price #13020  Plain & Coated Chicken range
  • Karimix Hot Honey Mango & Jalapeno Sauce or  Gourmet BBQ Sauce (2.5 Ltr), warmed Brayne & Price #90163  from Mayonnaise & Sauce range
  • ½ tsp chilli flakes, for extra heat (optional)
  • Fresh coriander, roughly chopped, to finish
  • Sesame seeds, to finish

Method

1. Cook the wings. Fry or oven-bake the Hot & Spicy Chicken Wings until fully cooked through and the coating is crisp and golden.

2. Warm the glaze. While the wings cook, gently warm the Karimix Hot Honey Mango & Jalapeno Sauce a wide pan , stirring until glossy. Don't let it catch, a low heat is all it needs.

3. Toss in the final minutes. Once the wings are crisp, tip them straight into the warm glaze and toss thoroughly so every wing is coated. Return to the oven or pan for 2-3 minutes to let the glaze tack up and cling.

4. Finish and serve. Pile onto a platter and scatter generously with chopped coriander and sesame seeds while the glaze is still warm and sticky.

5. Serve immediately. These are best straight from the toss, while the glaze is glossy and the wings are still hot.

A Few Notes From the Kitchen

Toss, don't drown, the wings should be glazed, not swimming. If you're prepping ahead, cook the wings and warm the glaze separately, then combine only when you're ready to serve so the crisp coating holds. These work brilliantly as a stand alone sharing plate, or served alongside slaw and flatbread for a more substantial spread.

Both core products are available from Brayne & Price — visit brayneandprice.com to order.

Alternatives: Other Bits From Our Plain & Coated Chicken Range

Prefer a different cut for the same hot honey treatment? All of these take the glaze just as well:

  • Hot & Spicy Chicken Strips (1kg) #13010 — a smaller, snackier format for boxes and sharing bags
  • Hot & Spicy Chicken Fillet (2kg) #12980 — chop and glaze for a hot honey burger or flatbread filling
  • Southern Fried Chicken Fillet (2.4kg) #13420 — classic crumb, softer heat base for the glaze to sit on
  • Southern Fried Chicken Fillet (2.5kg) MV #15500 — larger format, same crisp coating
  • Southern Fried Chicken Goujons (1kg) #13400 — bite-size, ideal for a hot honey dipping platter
  • Fiery Chicken Breast Fillet (2.4kg) #12970 — already carries chilli heat, pairs well with a lighter honey glaze
  • Drumsticks American Style (48) #13200 — bone-in option for the same sticky finish
  • Drumsticks & Thigh American Style (48) #13220 — mixed bone-in box for bigger sharing platters
  • Kebab Sticks Chicken Tikka and Peppers (2kg) #16010 — a spiced, skewered alternative to the classic wing