Ingredients:

  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tbsp aluminum-free baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/2 cup Frank's RedHot® Original Cayenne Pepper Sauce
  • 4 tbsp unsalted butter (cold, cubed)
  • 1 tbsp honey
  • 1/2 tsp garlic powder

Instructions:

  1. Pat 2 lbs chicken wings completely dry using paper towels.
  2. Whisk 1 tbsp aluminum free baking powder, 1/2 tsp kosher salt, and 1/2 tsp smoked paprika in a small bowl.
  3. Toss the wings in the powder mixture until every crevice is evenly coated and matte.
  4. Arrange wings on a wire rack over a baking sheet, leaving at least an inch between each piece.
  5. Bake at 400°F (200°C) for 45 minutes, flipping halfway through until the skin is bubbling and deeply golden.
  6. While chicken roasts, combine 1/2 cup Frank's RedHot®, 1 tbsp honey, and 1/2 tsp garlic powder in a small saucepan over low heat.
  7. Whisk in 4 tbsp cold, cubed butter one piece at a time until the sauce is glossy and thick.
  8. Remove wings from the oven and let them rest for 3 minutes on the rack to set the crust.
  9. Transfer wings to a large bowl, pour the warm sauce over them, and toss vigorously.
  10. Serve immediately while the sauce is still warm and the skin is crackling.