Easy Hot Honey Chicken Wings Glaze
Recipes
Hot Honey Gameday Wings
Sweet heat is easy. Good sweet heat, the kind that your want to drink, takes quality ingredients.
This glaze is built to show off what makes Local Hive Hot Honey different: it’s raw & unfiltered, made from 100% U.S. honey, and sourced with care from American beekeepers. That means real floral complexity, natural enzymes, and a heat that builds instead of shouting. It's also straight-up hotter (in Scovilles) than that other hot honey you may have heard of.
The goal here isn’t to drown your wings in sugar. It’s to lacquer them—thin, glossy, balanced, and just spicy enough to keep things interesting.
HOT HONEY WINGS GLAZE
Yield: Enough for ~2 pounds of wings
WHY THIS GLAZE WORKS
Local Hive Hot Honey brings more than sweetness. It carries the natural flavor of American wildflowers, preserved by keeping the honey raw and unfiltered. That complexity gives the glaze dimension, while a touch of acid and savory depth keeps everything in balance.
HOW TO USE IT (IMPORTANT)
You’re looking for a glaze that coats the back of a spoon—not thick like syrup, not thin like sauce.
Cook your wings completely before glazing—fried, baked, or air-fried until crisp.
Toss the hot wings with the glaze off heat in a large bowl, or just brush the glaze on lightly. You can always throw your wings in the saucepan if you're feeling lazy, but we don't recommend it.
For extra stickiness, place glazed wings under the broiler for 30–60 seconds to set the glaze. Keep a close eye on them; real honey caramelizes fast.
INGREDIENTS
½ cup Local Hive Hot Honey2 tablespoons unsalted butter
1½ tablespoons apple cider vinegar (or sherry vinegar)
1 tablespoon soy sauce or tamari
1 teaspoon fresh garlic, finely grated
½ teaspoon smoked paprika
¼–½ teaspoon cayenne pepper (to taste)
Optional but highly encouraged:
½ teaspoon Aleppo pepper or gochugaru (for round, fruity heat)
1 teaspoon Dijon mustard (adds depth and helps the glaze emulsify)
DIRECTIONS
In a small saucepan over low heat, melt the butter gently. Don't let it burn.Add the garlic and cook for about 20 seconds, just until fragrant.
Stir in the hot honey, vinegar, soy sauce, spices, and any optional add-ins.
Simmer on low for 2–4 minutes, stirring often, until the glaze thickens slightly and turns glossy.
Remove from heat and taste. Adjust heat or acidity as needed.
