Ingredients:

  • 2 lbs (900g) chicken wings, flats and drumettes separated
  • 1 tbsp (15g) aluminum-free baking powder
  • 1 tsp (6g) kosher salt
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (1.5g) freshly cracked black pepper
  • 1/4 cup (60ml) Frank's RedHot or preferred hot sauce
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tsp (5ml) honey or maple syrup

Instructions:

  1. Pat the wings extremely dry with paper towels to ensure a crisp finish. In a large bowl, toss the wings with baking powder, salt, garlic powder, and pepper until evenly coated.
  2. Arrange wings in a single layer in the air fryer basket. Cook at 360°F (182°C) for 12 minutes to render out the subcutaneous fat.
  3. Increase temperature to 400°F (205°C). Flip the wings and cook for an additional 8–10 minutes until golden brown and blistered.
  4. Whisk together the hot sauce, melted butter, and honey. Transfer hot wings to a bowl, pour over the glaze, and toss vigorously to coat.