Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 cup smoky BBQ sauce
  • 0.25 cup raw honey
  • 1 tbsp soy sauce
  • 1 tsp apple cider vinegar
  • 0.5 tsp red pepper flakes

Instructions:

  1. Prep the chicken. Pat the chicken wings extremely dry with paper towels until no surface moisture remains. Note: This is the most important step for crunch.
  2. Mix the rub. In a large bowl, whisk together the baking powder, salt, smoked paprika, and garlic powder.
  3. Coat the wings. Toss the wings in the dry rub mixture until lightly and evenly coated. Ensure every nook and cranny is covered.
  4. Preheat and arrange. Preheat oven to 425°F (220°C). Arrange wings on an elevated wire rack over a rimmed baking sheet.
  5. Initial roast. Roast for 30-35 minutes until the skin is golden brown and bubbly.
  6. Build the glaze. In a small saucepan, combine BBQ sauce, honey, soy sauce, apple cider vinegar, and red pepper flakes.
  7. Simmer the sauce. Simmer over low heat until thickened and glossy. This usually takes about 5 minutes.
  8. First glaze. Remove wings from the oven and brush the glaze onto each piece.
  9. Final caramelization. Return to the oven for the final 10 minutes until the glaze is tacky and caramelized.
  10. Rest. Let the wings sit for 5 minutes until the sauce sets. This prevents the glaze from running off.