Ingredients:

  • 3 lbs chicken wings (separated into flats and drumettes)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 cup melted unsalted butter
  • 1/3 cup hot sauce
  • 1 tbsp honey

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Use paper towels to pat the 3 lbs chicken wings bone-dry to remove all surface moisture.
  3. In a large bowl, toss the dried wings with 1 tbsp baking powder, 1/2 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp black pepper until a thin, pale paste forms on the skin.
  4. Place a wire cooling rack inside a large rimmed baking sheet.
  5. Arrange the seasoned wings in a single layer on the rack, ensuring they do not touch; cook in batches if they do not fit in one layer.
  6. Bake for 45 to 50 minutes, flipping the wings halfway through, until the skin is chestnut brown and reaches a safe internal temperature of 165°F (74°C).
  7. While wings bake, whisk 1/4 cup melted unsalted butter, 1/3 cup hot sauce, and 1 tbsp honey together in a bowl.
  8. Toss the hot wings in the glaze immediately after removing them from the oven.