Ingredients:

  • 3 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper, freshly cracked
  • 1 cup smoky BBQ sauce
  • 0.25 cup raw honey
  • 1 tbsp apple cider vinegar
  • 1 tsp sriracha hot sauce
  • 1 clove garlic, finely grated

Instructions:

  1. Pat the chicken wings extremely dry with paper towels to remove all surface moisture.
  2. In a large mixing bowl, toss wings with baking powder, salt, smoked paprika, and black pepper until evenly coated.
  3. Arrange wings in a single layer on a metal wire cooling rack set over a rimmed baking sheet.
  4. Preheat oven to 425°F (220°C). Bake wings for 30 minutes, flipping halfway through to ensure even rendering of fat and crisping of skin.
  5. While wings bake, combine BBQ sauce, honey, apple cider vinegar, sriracha, and grated garlic in a small saucepan. Simmer over low heat for 5 minutes until thickened.
  6. Remove wings from oven and brush generously with the honey BBQ glaze using a pastry brush.
  7. Return to the oven for a final 10 minutes until the glaze is bubbling and mahogany in color.