Hot Honey Wings in a Slow Cooker
Place the chicken wings into the slow cooker.

In a medium bowl, combine the hot sauce, honey, melted butter, cayenne pepper, garlic powder, salt, and pepper. Stir well to mix all the ingredients. Remove one cup of the sauce and set it aside for basting after cooking.

Pour the remaining sauce over the wings in the slow cooker. Cover with the lid and cook on LOW for 4-5 hours. If using frozen wings, cook on HIGH for 3-4 hours. Cook until the wings are no longer pink and the internal temperature reaches 165° F using a meat thermometer. Cooking frozen wings on HIGH prevents them from staying too long at a low temperature.

Once cooked, preheat the oven broiler to low heat. Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray or grease with butter or olive oil.

Remove the wings from the slow cooker, letting excess juices drip off, and place them on the prepared baking sheet. Brush the wings with the reserved hot honey sauce.

Broil for 3-4 minutes, then flip and broil for another 3-4 minutes until the wings are crispy.

Serve with your choice of dipping sauce such as ranch, blue cheese, or yum yum sauce.

Hot Honey Wings in the Oven
Preheat the oven to 400° F. Line a rimmed baking sheet with aluminum foil or parchment paper and place a wire rack on top.

Pat the chicken wings dry with paper towels.

In a large bowl, mix together the hot sauce, honey, melted butter, cayenne pepper, garlic powder, salt, and pepper. Remove ½ cup of this sauce and set aside for basting.

Add the wings to the bowl and toss well to coat in the sauce.

Arrange the wings skin-side up on the wire rack, then bake for 20 minutes.

Flip the wings over, baste with more of the reserved sauce, and continue cooking for an additional 20-30 minutes until crispy and cooked through.