Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ghost pepper hot sauce
- 4 tablespoons unsalted butter, melted
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire cooling rack on top of the foil. Pat the chicken wings extremely dry with paper towels; removing moisture is the secret to crispy skin. In a large bowl, toss the wings with the baking powder, salt, and black pepper until every wing is evenly coated. This alkaline coating helps break down the peptide bonds in the skin to create a crunchy texture.
- Arrange the wings in a single layer on the wire rack, ensuring they do not touch each other. Place the tray in the oven and bake for 45 to 50 minutes. Halfway through the cooking time, use tongs to flip each wing to ensure even browning. While the wings bake, whisk together the melted butter, ghost pepper hot sauce, honey, garlic powder, and smoked paprika in a small bowl. The honey provides a necessary floral sweetness that balances the aggressive heat of the peppers.
- Once the wings are golden brown and the skin is visibly crispy, remove them from the oven. Transfer the hot wings into a clean mixing bowl and pour the ghost pepper sauce over them. Toss vigorously until every wing is thoroughly glazed. Arrange the wings on a platter and serve immediately. Pair them with cold celery sticks and a side of thick blue cheese or ranch dressing to help cool the palate between bites.
- Cook Time: 60 minutes