Ingredients:

  • 3 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup Frank’s RedHot® Original
  • 1/3 cup unsalted butter, melted
  • 1 tbsp honey
  • 1/2 tsp Worcestershire sauce

Instructions:

  1. Pat the chicken wings with paper towels until they are bone-dry to the touch. In a large bowl, whisk together the baking powder, salt, paprika, and garlic powder. Toss the wings in the mixture until they are lightly and evenly coated.
  2. Arrange the wings in a single layer on a wire cooling rack set over a large rimmed baking sheet. Preheat oven to 425°F (220°C). Roast for 40 minutes until the skin is blistered, rigid, and deep bronze in color.
  3. While the wings roast, whisk the Frank's RedHot, melted butter, honey, and Worcestershire sauce in a small pan until the mixture begins to shimmer. Add the honey and Worcestershire sauce, stirring until the sauce is glossy and emulsified. Place hot wings in a clean bowl, pour over the glaze, and flip until the wings are fully lacquered. Let rest for 2 minutes to allow the glaze to set into the porous skin before serving.