Ingredients:

  • 2 lbs chicken wings, split into flats and drums
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/3 cup Frank's RedHot® Original
  • 4 tbsp unsalted butter, melted
  • 1/2 tbsp honey

Instructions:

  1. Use paper towels to pat the chicken wings until they are bone-dry to the touch. Moisture is the enemy of crispiness.
  2. In a large mixing bowl, whisk together the baking powder, salt, garlic powder, and smoked paprika.
  3. Toss the dried wings in the baking powder mixture until every crevice is lightly and evenly coated.
  4. Arrange the wings in a single layer in the air fryer basket, ensuring they are not crowded to allow for maximum airflow.
  5. Cook at 400°F for the first 15 minutes to render the subcutaneous fat.
  6. Cook at 400°F for the remaining 10 minutes, flipping halfway through, until the skin is mahogany-colored and shattering-crisp.
  7. In a clean bowl, whisk together the Frank's RedHot, melted butter, and honey. Toss the hot wings in the glaze and serve immediately.