Ingredients:

  • 2 lbs (900g) chicken wings, separated into drumettes and flats
  • 1 tsp (5ml) kosher salt
  • 1/2 tsp (2.5ml) black pepper, freshly ground
  • 1 tbsp (15ml) baking powder
  • 1 tbsp (15ml) garlic powder
  • 1 tsp (5ml) paprika
  • 1/2 tsp (2.5ml) onion powder
  • Pinch of cayenne pepper (optional)
  • 1/2 cup (120ml) BBQ sauce (optional)
  • 2 tbsp (30ml) honey or maple syrup (optional)
  • 1 tbsp (15ml) apple cider vinegar (optional)
  • 1 tsp (5ml) Worcestershire sauce (optional)

Instructions:

  1. Pat chicken wings very dry with paper towels. This is crucial for crispy skin.
  2. In a large bowl, toss the wings with salt, pepper, baking powder, garlic powder, paprika, onion powder, and cayenne pepper (if using). Ensure the wings are evenly coated.
  3. Arrange wings in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for at least 30 minutes, and up to several hours. This step helps dry out the skin even further.
  4. Preheat your oven to 400°F (200°C). Place the baking sheet with the wings in the oven.
  5. Bake for 25 minutes, then flip the wings. Continue baking for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deeply golden brown and crispy.
  6. While the wings are baking, combine BBQ sauce, honey/maple syrup, apple cider vinegar, and Worcestershire sauce in a small saucepan. Heat over medium-low heat, stirring until warmed through (Optional).
  7. Remove the wings from the oven. Toss with the sauce, if desired. Serve immediately.