Ingredients:

  • 2 lbs chicken wings, split into flats and drumettes
  • 1 tbsp aluminum-free baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/2 cup honey
  • 4 cloves fresh garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the chicken wings with paper towels until they are bone-dry to the touch to ensure maximum crunch.
  2. In a large mixing bowl, toss the wings with baking powder, salt, and smoked paprika until every crevice is lightly and evenly dusted.
  3. Place the wings on a wire cooling rack set over a rimmed baking sheet. For best results, let sit uncovered in the refrigerator for 1 to 8 hours to dehydrate the skin.
  4. Preheat oven to 425°F (220°C). Bake the wings on the wire rack for 45 minutes, flipping halfway through, until the fat has rendered and the skin is golden brown and crisp.
  5. While wings bake, combine honey, minced garlic, soy sauce, apple cider vinegar, ginger, and red pepper flakes in a small saucepan.
  6. Simmer the sauce over medium-low heat for 5-8 minutes until it reduces into a thick, mahogany glaze.
  7. Transfer the hot, crispy wings to a large bowl, pour the glaze over them, and toss until thoroughly coated. Serve immediately.