Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon baking powder (ensure it is aluminum-free)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 1/3 cup honey
- 1/4 cup your favorite hot sauce (such as Frank’s RedHot)
- 1/2 teaspoon red pepper flakes (optional for extra heat)
- 1 teaspoon apple cider vinegar
- 1/2 cup high-quality ranch dressing (for serving)
- Fresh chives or parsley for garnish
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 most important step for crispy skin. In a large bowl, toss the dried wings with the baking powder, salt, and pepper until they are evenly coated.
- Arrange the wings in a single layer on the wire rack. Ensure they are not touching so the air can circulate around each wing. Place the tray in the center of the oven and bake for 45 to 50 minutes. Flip the wings halfway through the cooking time. The wings are done when the skin is golden brown and audibly crispy when tapped with a fork.
- While the wings finish baking, prepare the sauce. In a small saucepan over medium-low heat, melt the butter. Stir in the honey, hot sauce, red pepper flakes, and apple cider vinegar. Whisk the mixture constantly until it begins to simmer gently. Remove from heat and let it thicken slightly as it cools. The vinegar adds a necessary tang that cuts through the sweetness of the honey.
- Transfer the hot, crispy wings from the oven into a large clean bowl. Pour the hot honey glaze over the wings and toss gently with tongs until every wing is thoroughly coated in the sticky sauce. Transfer the wings to a serving platter. Garnish with chopped chives or parsley. Serve immediately with a side bowl of cold ranch dressing for dipping.
- Cook Time: 60 minutes