Ingredients:

  • 4 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 cup Frank's RedHot hot sauce
  • 4 tbsp unsalted butter, melted
  • 1 tbsp honey

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with foil and place an oven-safe wire cooling rack on top.
  2. Use paper towels to pat the chicken wings until they are completely dry to the touch. Surface dryness is critical for crispiness.
  3. In a large mixing bowl, whisk together the baking powder, salt, garlic powder, smoked paprika, and black pepper.
  4. Add the wings to the bowl and toss thoroughly until every wing is lightly and evenly coated with the dry rub.
  5. Arrange the wings in a single layer on the prepared wire rack, ensuring they are not touching to allow for maximum airflow.
  6. Bake in the middle rack of the oven for 20 minutes until the fat begins to bubble and hiss.
  7. Use tongs to carefully turn each wing over to ensure even browning on both sides.
  8. Continue baking for another 20 to 25 minutes until the skin is deep golden and feels hard when tapped.
  9. While wings finish, whisk together the hot sauce, melted butter, and honey in a large bowl. Toss the hot, crispy wings in the glaze and serve immediately.