Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 cup Frank’s RedHot Original
  • 4 tbsp unsalted butter, cold and cubed
  • 1 tbsp honey
  • 1 tsp Worcestershire sauce

Instructions:

  1. Dry the chicken. Use paper towels to pat the 2 lbs chicken wings until the skin feels tacky and no moisture remains.
  2. Mix the coating. In a large bowl, whisk together 1 tbsp baking powder, 1 tsp salt, 0.5 tsp garlic powder, and 0.5 tsp smoked paprika.
  3. Toss the wings. Add the wings to the bowl and toss until every crevice is coated in a thin, even layer of the powder.
  4. Arrange the rack. Place a wire rack over a foil lined baking sheet and space the wings out so they are not touching.
  5. Initial roast. Place in a preheated 425°F oven for 20 minutes until the fat starts to sizzle and bubble.
  6. Flip the wings. Carefully turn each wing over using tongs to ensure the underside gets direct heat.
  7. Final crisp. Bake for another 25 minutes until the skin is deep golden and feels hard to the touch.
  8. Simmer the sauce. While wings roast, bring the hot sauce, honey, and Worcestershire to a simmer in a small pan.
  9. Emulsify the glaze. Remove from heat and whisk in the 4 tbsp cold butter one cube at a time until the sauce is thick and velvety.
  10. Toss and serve. Transfer hot wings to a clean bowl, pour over the sauce, and toss until the wings are fully lacquered.