Ingredients:

  • 2 lbs chicken wings, split into flats and drums
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil
  • 4 tbsp unsalted butter
  • 1/3 cup honey
  • 2 cloves garlic, minced
  • 1 tsp soy sauce
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper

Instructions:

  1. Dry the wings. Pat the wings completely dry with paper towels. Note: Any moisture left on the skin will turn into steam and prevent crisping
  2. Coat the wings. In a large bowl, toss wings with baking powder, salt, pepper, and oil. Ensure every wing is lightly dusted.
  3. Arrange the wings. Place wings in a single layer in the air fryer or on a wire rack over a baking sheet.
  4. Initial Cook. Cook at 400°F (200°C) for 15 minutes.
  5. Flip and finish. Flip the wings using tongs. Cook for another 10-15 minutes until skin is bubbling and deep mahogany in color.
  6. Rest the meat. Remove wings and let them rest for 2 minutes. Note: This prevents the skin from tearing when you toss them in sauce
  7. Aromatize the butter. Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until it smells fragrant but isn't brown.
  8. Simmer the glaze. Stir in honey, soy sauce, paprika, and cayenne. Simmer for 2 minutes until the sauce thickens and looks glossy.
  9. The Flash Toss. Transfer hot wings into a mixing bowl, pour the glaze over them, and toss rapidly to ensure a thin, even coat.