Ingredients:

  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tbsp aluminum-free baking powder
  • 1 tsp fine sea salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp freshly cracked black pepper
  • 1/3 cup buffalo hot sauce
  • 4 tbsp unsalted butter, melted
  • 1 tbsp honey

Instructions:

  1. Line a large rimmed baking sheet with aluminum foil and place a stainless steel wire cooling rack on top. Use paper towels to pat the wings until they are completely dry to the touch.
  2. In a large mixing bowl, whisk together the baking powder, sea salt, smoked paprika, garlic powder, onion powder, and black pepper.
  3. Toss the dry wings in the spice and baking powder mixture until every crevice is lightly and evenly coated.
  4. Arrange the wings on the wire rack in a single layer, ensuring they do not touch to allow for maximum airflow.
  5. Place in a preheated oven at 425°F (220°C). Bake for 20 minutes, flip with tongs, and bake for an additional 20–25 minutes until the skin is mahogany-colored and crisp.
  6. Remove from oven and let rest on the rack for 5 minutes. If using the glaze, whisk the hot sauce, melted butter, and honey together and toss with the wings immediately before serving.