Wing Recipe

Trim and dry

Pat the wings thoroughly dry with paper towels. If whole wings are used, cut at the joint to separate drumettes and flats and discard wing tips or save for stock.

Place the wings in a large bowl. Sprinkle kosher salt and black pepper over them and toss to coat evenly.

In a small bowl, combine the baking powder, garlic powder, onion powder and smoked paprika. Sprinkle the dry coating over the wings and toss until each piece is lightly and evenly coated. The baking powder helps dry the skin and promotes crisping.

Place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes if time allows. This further dries the skin and improves crispness (optional but recommended).

Preheat the oven to 425°F (220°C). Position oven rack in the upper-middle third of the oven. Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack with space between pieces.

Roast the wings for 35–45 minutes, turning once halfway through, until the skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). If you have a convection setting, use it for extra crispness and reduce time by 10–15% as needed.

While the wings roast, combine the honey, hot sauce, butter, apple cider vinegar, soy sauce, crushed red pepper flakes and lime juice in a small saucepan or microwave-safe bowl.

Warm gently over low heat on the stove, stirring until the butter melts and the ingredients are combined and slightly glossy, about 2–3 minutes. Do not boil hard — you want a pourable glaze. Taste and adjust heat or sweetness (add more hot sauce to increase heat, more honey to sweeten).

When wings are done, transfer them to a large mixing bowl. Pour the warm spicy honey glaze over the wings and toss quickly to coat each piece evenly.

Return the glazed wings to the wire rack for 2–3 minutes under the hot oven (or broiler for 30–45 seconds, watching closely) to set the glaze and create a sticky finish.

Transfer wings to a serving platter. Sprinkle chopped cilantro or parsley over the top and serve with lime wedges for squeezing.