Crispy Baked Chicken Wings with Spicy Honey Glaze

Name: Crispy Baked Chicken Wings with Spicy Honey Glaze
Cook time: 40 min
Yield: 4 servings
Ingredients: 1400 g chicken wings, split at the joints with tips removed patted very dry; 10 g kosher salt; 2 g black pepper freshly ground; 4 g smoked paprika; 3 g garlic powder; 8 g aluminum-free baking powder; 15 ml neutral oil; 80 ml honey; 30 ml hot sauce; 15 ml apple cider vinegar; 1 g cayenne pepper; 15 g unsalted butter cut into small pieces; 15 ml water; 60 ml mayonnaise; 60 ml sour cream; 5 g fresh dill finely chopped; 5 g fresh parsley finely chopped; 15 ml lemon juice freshly squeezed

Chicken wings are baked on a rack so the skin renders and crisps, then tossed in a warm honey glaze with hot sauce, vinegar, and cayenne. A quick ranch dip on the side cools the heat and keeps the side dish easy to pair with grilled meats, sandwiches, or roasted vegetables.

By Julienne

Crispy Baked Chicken Wings with Spicy Honey Glaze

Cook time: 40 minutes

Servings: 4

Ingredients

1400 g chicken wings, split at the joints with tips removed patted very dry
10 g kosher salt
2 g black pepper freshly ground
4 g smoked paprika
3 g garlic powder
8 g aluminum-free baking powder
15 ml neutral oil
80 ml honey
30 ml hot sauce
15 ml apple cider vinegar
1 g cayenne pepper
15 g unsalted butter cut into small pieces
15 ml water
60 ml mayonnaise
60 ml sour cream
5 g fresh dill finely chopped
5 g fresh parsley finely chopped
15 ml lemon juice freshly squeezed

Instructions

Heat the oven to 230°C. Set a wire rack over a rimmed baking sheet. The oven is fully preheated and the rack is secure on the pan.
In a large bowl, combine the chicken wings with kosher salt, black pepper, smoked paprika, garlic powder, baking powder, and neutral oil. Toss until every wing is lightly coated. The wings look evenly seasoned with no dry patches.
Arrange the wings in a single layer on the rack with space between them. Bake for 25 minutes. The skin has begun to render and the wings are starting to brown.
Flip the wings and bake for 12 to 15 minutes more, until deeply golden and the thickest pieces register at least 74°C at the bone. The wings are crisp, browned, and fully cooked.
While the wings finish, make the glaze in a small saucepan over medium heat. Combine honey, hot sauce, apple cider vinegar, cayenne, butter, and water. Stir until the butter melts and the glaze is smooth, 2 to 3 minutes. The glaze is glossy and slightly thickened, with no visible butter pieces.
In a small bowl, stir together the mayonnaise, sour cream, dill, parsley, and lemon juice for the ranch dip. Keep it cool until serving. The dip is smooth, herb-flecked, and spoonable.
Transfer the hot wings to a clean bowl and toss with the warm glaze to coat. Serve immediately with the ranch dip on the side. The wings are lacquered and sticky; the glaze clings instead of pooling.