Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tbsp coarsely cracked black pepper
  • 1 tsp garlic powder
  • 0.5 cup wildflower honey
  • 2 tbsp vinegar-based hot sauce
  • 0.25 cup unsalted butter, cubed and chilled
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1 tsp cracked black pepper, for glaze
  • 0.5 tsp red pepper flakes

Instructions:

  1. The Dry-Down: Use paper towels to pat the chicken wings extremely dry. Moisture is the enemy of crispiness.
  2. Seasoning: In a large bowl, toss the wings with baking powder, salt, 1 tablespoon of black pepper, and garlic powder until evenly coated.
  3. Oven Setup: Arrange wings on a wire rack set over a rimmed baking sheet. This allows hot air to circulate under the wings.
  4. Baking: Place in a preheated 400°F (200°C) oven. Bake for 45 minutes, flipping halfway through, until the skin is mahogany-colored and shattering-crisp.
  5. Glaze Base: While wings bake, combine honey and hot sauce in a small saucepan over medium heat. Bring to a gentle simmer for 2 minutes.
  6. Emulsify: Remove the saucepan from heat. Whisk in the cold cubed butter one piece at a time until a glossy, thick sauce forms. Stir in lemon juice, lemon zest, extra black pepper, and red pepper flakes.
  7. Final Toss: Transfer the hot, crispy wings to a large stainless steel bowl. Pour the warm glaze over the wings and toss until every ridge is coated. Serve immediately.