Hot Honey Wings

TIME: 50 minutes // SERVES: 3-4 // DIFFICULTY: Easy

Sticky, glossy, sweet-spicy wings with crispy skin and zero deep-fryer required!

Wings:

- 2 lb chicken wings (drums + flats), patted very dry

- 1 tbsp baking powder (aluminum-free)

- 1 tsp kosher salt

- ½ tsp black pepper

- ½ tsp garlic powder

- ½ tsp smoked paprika

Sauce:

- 4 tbsp Churn Hot Honey Butter, softened

- 1 tbsp hot sauce (adjust to taste)

- 1 tsp apple cider vinegar or lemon juice

Optional finish:

- Chopped chives or parsley

- Extra cracked pepper

- Celery + ranch or blue cheese

Preheat oven to 425°F. Line a sheet tray with foil and set a wire rack on top.
In a bowl, toss wings with baking powder, salt, pepper, garlic powder, and paprika until evenly coated. Arrange skin-side up on the rack with space between them.
Bake 20 minutes, flip, then bake another 20–25 minutes until deeply golden and crackly.
In a large bowl, stir together softened hot honey butter, hot sauce, vinegar, and flaky salt until smooth and glossy.
Immediately transfer hot wings into the bowl and toss until fully coated and sticky.
Sprinkle with herbs and black pepper. Serve hot with something cold and crunchy on the side.