Ingredients:

  • 2 lbs Chicken Wings (mid-joints and drumettes), patted very dry
  • 1 Tbsp Baking Powder (Aluminum-free preferred)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 cup Honey
  • 1/4 cup Hot Sauce (e.g., Frank's RedHot)
  • 2 Tbsp Apple Cider Vinegar (ACV)
  • 2 Tbsp Unsalted Butter, cut into cubes
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Thoroughly pat the chicken wings dry with paper towels. In a large bowl, toss the wings with baking powder, salt, and pepper until evenly coated.
  2. Arrange the wings on a wire rack set over a rimmed baking sheet. Refrigerate, uncovered, for at least 1 hour (up to overnight) to dry the skin further.
  3. Bake in a preheated oven at 425°F (220°C) for 40–45 minutes, flipping halfway through, until deeply golden and cooked through (internal temperature 165°F/74°C).
  4. While wings finish cooking, prepare the glaze: combine honey, hot sauce, ACV, garlic powder, and smoked paprika in a small saucepan over medium heat. Bring to a gentle simmer.
  5. Reduce heat to low. Whisk in the cold butter cubes, one at a time, until the sauce is glossy, slightly thickened, and emulsified. Remove from heat immediately.
  6. Place the hot, cooked wings into a clean, large bowl. Pour about three-quarters of the hot honey glaze over the wings and toss vigorously until every wing is thoroughly coated.
  7. Transfer immediately to a serving platter. Drizzle with the remaining sauce and serve piping hot.