Ingredients:

  • 2 lbs chicken wings, split into flats and drumettes
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/2 cup Frank’s RedHot sauce
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp cornstarch
  • 1 tsp cold water

Instructions:

  1. Pat the chicken wings completely dry with paper towels.
  2. In a large mixing bowl, toss the wings with baking powder, salt, smoked paprika, garlic powder, onion powder, cayenne, and black pepper until every nook and cranny is coated.
  3. Arrange wings on a wire rack set over a baking sheet. Place in the fridge uncovered for 1 hour.
  4. Preheat oven to 250°F. Bake the wings for 20 minutes until the fat begins to liquify and the skin looks slightly translucent.
  5. Turn the oven up to 425°F. Continue baking for 20-25 minutes until the wings are sizzling and deep golden brown.
  6. While wings bake, combine the hot sauce, honey, vinegar, and Worcestershire in a saucepan. Bring to a simmer over medium heat.
  7. Whisk the cornstarch and cold water together. Stir the slurry into the bubbling sauce and cook for 1 minute until the glaze is glossy and coats the back of a spoon.
  8. Remove wings from the oven and transfer immediately to a clean bowl. Pour the warm glaze over the top and toss vigorously until every wing is shimmering and coated.
  9. Let the wings sit for 2 minutes before serving.