Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp smoked paprika
  • 1/3 cup aged red chili hot sauce
  • 1/4 cup raw honey
  • 2 tbsp apple cider vinegar
  • 1 tsp low-sodium soy sauce
  • 2 cloves garlic, finely minced
  • 1 tbsp unsalted grass-fed butter, cold
  • 1 tbsp toasted sesame seeds
  • 2 stalks scallions, green parts only, thinly sliced
  • 1 red serrano chili, thinly sliced

Instructions:

  1. Using paper towels, pat the chicken wings until the skin feels tacky and absolutely no moisture remains.
  2. In a large bowl, toss the wings with the baking powder, salt, and smoked paprika until lightly and evenly coated.
  3. Arrange wings on a wire cooling rack set over a rimmed baking sheet. Place in a preheated 425°F oven. Bake for 20 minutes until the skin begins to look tight and pale gold.
  4. Turn each wing over. Bake for another 20 to 25 minutes until you hear a frantic sizzle and the skin is a deep, mahogany brown.
  5. While wings cook, combine hot sauce, honey, vinegar, soy sauce, and garlic in a small saucepan. Simmer over medium heat for 3 minutes until slightly thickened.
  6. Remove glaze from heat and whisk in the cold butter until emulsified and glossy.
  7. Toss the hot wings in the glaze and garnish with toasted sesame seeds, scallions, and sliced serrano chili.