Extra-Crispy Hot Honey Butter Chicken Wings

Instructions

1. 1Heat the oven to 425°F. Set a wire rack inside a foil-lined rimmed baking sheet.
2. 2In a large bowl, toss the dried wings with the baking powder, 1 teaspoon of the kosher salt, smoked paprika, and garlic powder until every piece is evenly coated.
3. 3Spread the wings in a single layer on the rack, leaving a little space between pieces. Bake for 25 minutes.
4. 4Flip the wings and continue baking until the skin is deep golden and audibly crisp, 20 to 25 minutes more.
5. 5While the wings finish, combine the honey, butter, hot sauce, apple cider vinegar, red pepper flakes, and remaining 1/2 teaspoon salt in a small saucepan. Warm over medium-low heat, stirring, until the butter melts and the glaze is smooth and pourable, about 3 minutes. Do not boil.
6. 6Transfer the hot wings to a clean large bowl. Pour the hot honey butter over them and toss until every wing is glossy and coated.
7. 7Return the glazed wings to the rack and broil on high for 1 to 2 minutes, watching closely, just until the honey bubbles and caramelizes at the edges.
8. 8Pile onto a platter, scatter with scallions, and serve immediately while the skin is still crackly.

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