Ingredients:

  • 2 lbs chicken wings, flats and drumettes
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 tsp aluminum-free baking powder
  • 1/4 cup honey powder
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 2 tbsp liquid clover honey
  • 1 tsp distilled white vinegar

Instructions:

  1. Using paper towels, pat the chicken wings extremely dry to remove all surface moisture, which is essential for a crisp crust.
  2. Place wings in a large stainless steel bowl and toss with the neutral oil and baking powder until a thin, pasty coating forms.
  3. In a separate small bowl, whisk together the honey powder, smoked paprika, cayenne, garlic powder, onion powder, chili powder, salt, and black pepper.
  4. Toss the wings in the dry rub mixture until evenly coated. Arrange them in a single layer on a wire cooling rack set over a rimmed baking sheet.
  5. Bake in a preheated oven at 425°F (218°C) for 45 minutes, flipping halfway through, until the skin is mahogany-colored and crisp.
  6. Whisk the liquid honey and vinegar together. Lightly drizzle over the hot wings just before serving for a velvety finish.