Ingredients:

  • 4 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 cup smoky BBQ sauce
  • 1/4 cup honey
  • 1 tbsp apple cider vinegar
  • 0.5 tsp cayenne pepper

Instructions:

  1. Pat the chicken wings completely dry with paper towels to remove all surface moisture. In a large mixing bowl, toss the wings with baking powder, kosher salt, black pepper, smoked paprika, and garlic powder until evenly coated.
  2. Preheat oven to 425°F (220°C). Place an oven-safe wire cooling rack inside a large rimmed baking sheet. Arrange the wings in a single layer on the rack, ensuring they do not touch to allow for 360-degree air circulation.
  3. Bake for 40–45 minutes, flipping the wings halfway through the cooking time, until the skin is golden-brown and exceptionally crisp.
  4. While wings are baking, whisk together the BBQ sauce, honey, apple cider vinegar, and cayenne pepper in a small bowl.
  5. Remove wings from the oven and use a pastry brush to coat each wing generously with the honey BBQ glaze. Return to the oven for an additional 5 minutes until the sauce is tacky and caramelized.