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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: Pat wings dry with paper towels (crispiness starts here). Toss in a large bowl with olive oil, smoked paprika, garlic powder, onion powder, chipotle powder, salt, pepper, and lime zest until evenly coated.
2. BAKE OR GRILL: Oven method: Bake on a wire rack over a foil-lined baking sheet at 425°F for 35–40 minutes, flipping halfway.
Grill method: Grill over medium heat for 20–25 minutes, turning occasionally until crispy and cooked through.

3. MAKE THE GLAZE: While the wings cook, combine JACK BEAR Stinger Hot Honey, butter, vinegar, lime juice, and liquid smoke in a small saucepan. Simmer for 2–3 minutes until slightly thickened.

4. TOSS AND FINISH:
Toss hot wings in the warm glaze. Let them sit for a minute so the sauce sticks.

GARNISH (OPTIONAL)Top with chopped cilantro, lime wedges, or crumbled cotija cheese for extra flair.