Ingredients
Equipment
Method
- Preheat your oven to 450° F and lightly spray a large rimmed baking sheet with non-stick cooking spray. For easy clean-up, line the baking sheet with heavy-duty foil and spray with cooking spray again.
- Prepare another baking sheet lined with paper towels for the chicken wings. This will help drain excess moisture after boiling, contributing to that perfect crispiness.
- Bring a large pot of water to a boil over high heat. Once the water is rapidly boiling, add 2 tablespoons of kosher salt and stir to mix well.
- Add the chicken wings to the pot and cook for exactly 7 minutes, stirring occasionally. This step is crucial for ensuring the wings are tender and juicy.
- Once the wings are done, carefully remove them and place them on the paper towel-lined baking sheet. Allow them to cool slightly for easier handling.
- Using more paper towels, squeeze the wings to ensure they’re completely dry. Removing moisture is key to achieving super crispy wings!
- Arrange the dried wings on your prepared baking sheet, then sprinkle both sides with the remaining 1 teaspoon of kosher salt and black pepper. Turn the wings skin-side down and bake for 10 minutes.
- After 10 minutes, flip the wings so they’re skin-side up and bake for an additional 15 minutes. Keep an eye on them to ensure they don’t burn.
- For extra crispy wings, position them about 6 inches away from the broiler and broil on high heat for 5 to 8 minutes. Watch closely until the skin is bubbling, golden brown, and crispy!
- While the wings are broiling, melt 6 tablespoons of unsalted butter, ½ cup of hot honey, and ½ teaspoon of garlic powder in a small saucepan over medium heat. Whisk until smooth and combined, then set aside.
- Once the wings are crisp and golden, transfer them to a large bowl. Toss the wings with the warmed honey butter sauce. I typically use half of the sauce for tossing and reserve the rest for dipping.
- Garnish with sliced green onions or chopped parsley and serve immediately for the crispiest experience!
Notes
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results. You can freeze cooked wings for up to 3 months. Just make sure they’re completely cooled before placing them in a freezer bag. Serve these wings with a side of crunchy celery sticks or creamy ranch dressing for dipping. Experiment with different hot honeys or even add a splash of hot sauce to the butter for an extra kick. Consider making a double batch for parties or gatherings—these wings are sure to be a hit!