Ingredients
2
pounds chicken wings
1
tablespoon baking powder
1
tablespoon cornstarch
1 / 2
teaspoons salt
1
teaspoon garlic powder
1 / 2
cups hot sauce
4
tablespoons unsalted butter
2
tablespoons honey
1 / 2
teaspoons cayenne pepper
1
teaspoon apple cider vinegar
Steps
Step 1
Pat the wings with paper towels until they are completely dry. In a large bowl or Ziploc bag, toss the wings with the baking powder, cornstarch, salt, and garlic powder until lightly and evenly coated. If you have time, let the coated wings sit on a wire rack in the fridge for 30–60 minutes. This dries out the skin even further for maximum crunch.
Step 2
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire cooling rack on top. Arrange the wings on the rack in a single layer. Bake for 45–50 minutes, flipping them halfway through, until they are golden brown and the skin is visibly crispy.
Step 3
While the wings bake, whisk the melted butter, hot sauce, honey, cayenne, and vinegar in a large bowl.
Step 4
As soon as the wings come out of the oven, drop them into the sauce bowl. Toss vigorously until every nook and cranny is coated. Serve immediately while the skin is still crackling.
