Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/2 cup smoky BBQ sauce
  • 1/4 cup clover honey
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp red pepper flakes (optional)

Instructions:

  1. Pat the chicken wings with paper towels until they are completely dry to ensure maximum crispiness. In a large bowl, toss the dry wings with baking powder, salt, garlic powder, and smoked paprika until evenly coated.
  2. Preheat your oven to 425°F (220°C). Place a wire cooling rack inside a rimmed baking sheet. Arrange the wings on the rack in a single layer, ensuring they do not touch.
  3. Bake the wings for 40–45 minutes until the skin is golden brown, the fat has rendered, and the surface is bubbling.
  4. While wings bake, whisk together the BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce in a small bowl.
  5. Remove wings from the oven and toss them in a clean bowl with half of the honey BBQ glaze. Return the wings to the rack.
  6. Bake for an additional 5–8 minutes until the glaze is tacky, caramelized, and bubbling. Serve with the remaining sauce on the side.