Ingredients
Scale
For the Wings:
- 3 lbs chicken wings (drumettes and flats separated)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
For the Hot Honey Sauce:
- ⅓ cup honey
- 3 tablespoons unsalted butter
- 3 tablespoons hot sauce (Frank’s RedHot or your favorite)
- 1 tablespoon apple cider vinegar
- 1-2 teaspoons red pepper flakes (adjust to taste)
- ¼ teaspoon garlic powder
- Pinch of salt
For Garnish (optional):
- Fresh chopped parsley
- Extra red pepper flakes
- Sesame seeds
Instructions
- Prep the wings: Pat chicken wings completely dry with paper towels—this step is crucial for crispiness. Remove any excess moisture by letting them sit uncovered in the refrigerator for 30 minutes if you have time (this is optional but helpful).
- Preheat oven: Set your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray to prevent sticking.
- Season the wings: In a large mixing bowl, combine baking powder, garlic powder, salt, black pepper, and smoked paprika. Add the dried wings and toss thoroughly until every wing is evenly coated with the seasoning mixture.
- Arrange on rack: Place wings on the prepared wire rack in a single layer, making sure they don’t touch each other. This allows hot air to circulate around each wing for maximum crispiness.
- Bake: Place the baking sheet in the preheated oven and bake for 25 minutes. After 25 minutes, carefully flip each wing using tongs, then continue baking for another 20-25 minutes until the wings are deep golden brown, crispy, and reach an internal temperature of 165°F.
- Make the sauce: While the wings are baking during the final 10 minutes, prepare your hot honey sauce. In a small saucepan over medium heat, melt the butter. Add honey, hot sauce, apple cider vinegar, red pepper flakes, garlic powder, and a pinch of salt. Whisk everything together and bring to a gentle simmer. Let it simmer for 2-3 minutes, stirring occasionally, until slightly thickened. Remove from heat.
- Toss the wings: Once wings are done, transfer them to a large clean bowl. Pour the hot honey sauce over the crispy wings and toss gently but thoroughly with tongs until every wing is coated in that beautiful glossy sauce.
- Serve immediately: Transfer sauced wings to a serving platter. Garnish with chopped fresh parsley, extra red pepper flakes, and sesame seeds if desired. Serve hot with ranch or blue cheese dressing and celery sticks on the side.
Notes
- For extra crispy wings: After coating with baking powder mixture, refrigerate uncovered for 1-2 hours or overnight. This dries out the skin even more for ultimate crispiness.
- Spice level: Start with 1 teaspoon of red pepper flakes and adjust up from there. You can always add more heat but can’t take it away!
- Don’t skip the wire rack: It’s essential for allowing hot air circulation and preventing soggy bottoms.
- Sauce consistency: If your sauce is too thin, simmer it a bit longer. If it’s too thick, add a teaspoon of water.
- Make it dairy-free: Substitute butter with olive oil or coconut oil.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 6 wing pieces (about ¾ lb)
- Calories: 385
- Sugar: 14g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 115mg