Crunchy French Onion Chicken

Craving something spicy and sweet? Try out this delicious honey hot wings recipe!

ingredient

Chicken Wings

vegetable oil, as needed for oiling wire rack
2 pounds chicken wings, wingettes and drummetes
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon black pepper, coarsely ground
½ teaspoon smoked paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder

Hot Honey Sauce

2 tablespoons unsalted butter
½ cup honey
2 tablespoons hot sauce
1 teaspoon red pepper flakes

Directions

Preheat the Oven – Adjust the oven rack to the middle position. Heat to 450°F (232°C). Line a large baking sheet with foil. Add vegetable oil to a folded paper towel, then grease both sides of a wire rack—alternatively, grease with cooking spray. Set the rack inside the baking sheet.
Dry the Surfaces – Line a separate baking sheet or plate with paper towels. Place the chicken wings and drumettes on top, then thoroughly pat them dry with more paper towels.
Toss with Seasonings – In a large bowl, whisk together baking powder, salt, black pepper, paprika, onion powder, and garlic powder. Add the chicken and mix to coat evenly.
Bake the Chicken – Space the chicken on the prepared wire rack. Bake for 20 minutes. Flip and continue baking until the skin is crisp, about 10 to 15 minutes. The internal temperature should reach 165ºF (74ºC). Immediately transfer the wings to a large bowl. Reserve the baking sheet. While the chicken is baking, make the sauce.
Make the Sauce – In a small saucepan, melt the butter over medium-low heat. Add the honey, hot sauce, and chili flakes. Whisk to combine. Simmer the sauce for 1 minute, then turn off the heat. Let the mixture sit for at least 10 minutes to infuse the spiciness from the red chili flakes. Strain the sauce, or skip straining for a spicier flavor.
Toss with Sauce – Immediately transfer the hot chicken wings to a large bowl. Add half of the honey sauce and toss to coat. Transfer to a serving platter and serve with the remaining sauce on the side for dipping.