Easy Oven-Baked Chicken Wings

Ingredients

• 4 pounds chicken wings, separated into drumettes and flats (save tips for stock)
• 3 teaspoons baking powder
• 4 teaspoons kosher salt (2 teaspoons or less if using other brands)
• 1 teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ cup unsalted butter, melted
• ½ cup mild red hot sauce, such as Frank’s RedHot
• 2 tablespoons honey

Steps

1. Line a rimmed baking sheet with aluminum foil and set an oven-proof wire rack inside. Thoroughly pat wings dry with paper towels.

2. In a large bowl, combine baking powder, salt, garlic powder, and pepper. Add wings and toss to evenly coat. Arrange wings on the rack, leaving a little space between each wing. Let wings rest, uncovered, in the refrigerator, at least 8 and up to 24 hours.

3. Place rack in upper-middle position in oven and preheat oven to 450°F. Place wings on a baking sheet in a single layer and bake wings for 20 minutes, then flip and continue to cook until they're golden and crispy, about 15–30 more minutes, flipping to make sure they’re golden on all sides. Remove from oven and let wings rest on rack to cool slightly, 5 minutes.

4. Meanwhile, in a small saucepan over medium heat, whisk butter, hot sauce, and honey to combine. Transfer wings to a large clean bowl and toss wings in sauce to coat evenly. Serve immediately.