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Wingstop Brings the Heat with Hot Honey Rub

In BBQ by Mark MaskerLeave a Comment

Wingstop Inc. is turning the heat up another notch with a limited-time flavor that’s a match for the season. Fans now get their hands on Wingstop’s new Hot Honey Rub that’s different from the rest.

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Wingstop’s Hot Honey Rub flavor pairs the sweetness of honey with a kick of heat from cayenne pepper and ancho chile. But this isn’t the sticky, gooey hot honey that people have grown to expect. Wingstop’s Hot Honey Rub is a crunchy, sweet, fiery dry rub.

“We had to get in on the hot honey game in a way that only the Flavor Experts could – with a dry rub differentiator,” said Marisa Carona, Wingstop’s Chief Growth Officer. “Spicy and sweet fans can unite for this buzz-worthy marriage of the two. At Wingstop, we’re constantly innovating to stay top of mind and we’re confident this craveable, standout flavor will excite our most loyal and future fans alike.”

Wingstop’s Hot Honey Rub can be hand-sauced-and-tossed in fans’ favorite proteins – classic or boneless wings and crispy tenders. The flavor will be available through the summer season at all locations, while supplies last.

Fans can sample Hot Honey Rub alongside their choice of Wingstop’s other 11 bold flavors with the Boneless Meal Deal. This bundle comes with 20 boneless wings, a large fry and two dips for only $15.99. Fans nationwide can #TryHotHoneyRub by ordering online at or through the Wingstop app.

About Wingstop

Founded in 1994 and headquartered in Dallas, TX, Wingstop Inc. (NASDAQ: WING) operates and franchises more than 1,700 locations worldwide. The Wing Experts are dedicated to Serving the World Flavor through an unparalleled guest experience and use of a best-in-class technology platform, all while offering classic and boneless wings, tenders, and thigh bites, always cooked to order and hand sauced-and-tossed in fans’ choice of 11 bold, distinctive flavors. Wingstop’s menu also features signature sides including fresh-cut, seasoned fries and freshly-made ranch and bleu cheese dips.

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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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