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CRISPY AND LACED WITH SMOKED PAPRIKA AND SLOW-BUILDING SWEET HEAT, THESE WINGS ARE STICKY, FIERY, AND BOLD AS HELL—BUILT FOR FLAME-CHASERS AND FLAVOR-HUNTERS.

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SERVES: 4 Recipe icon PREP TIME: 15 MIN Recipe icon COOK TIME: 40 MIN
Ingredients headline
2 lbs chicken wings patted dry
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cayenne pepper
1 tsp kosher salt
½ tsp black pepper
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½ cup JACK BEAR Stinger Hot Honey
¼ cup good bourbon
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 tbsp butter
Juice of ½ orange (or 1 tbsp orange juice)
Pinch of chili flakes (optional - if you like it extra hot)
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DIRECTIONS

1. PREP THE WINGS: Toss wings in olive oil, paprika, garlic powder, cayenne, salt, and pepper until evenly coated. Let rest 10 minutes while oven preheats.
2. BAKE OR GRILL: Cook wings at 425°F on a wire rack over a foil-lined sheet for 35–40 minutes, flipping halfway, until crispy and golden.

3. MAKE THE GLAZE: While wings cook, combine JACK BEAR Stinger Hot Honey, bourbon, vinegar, soy sauce, butter, and orange juice in a small saucepan. Simmer 5–7 minutes until slightly thickened.

4. TOSS AND FINISH:Coat wings in glaze, then return to the oven for 5 more minutes to set. Garnish with extra chili flakes or fresh orange zest if desired.

GARNISH (OPTIONAL)Top with chopped cilantro, lime wedges, or crispy fried onions for extra flair.