Preheat your oven to 450°F/230°C. If your oven has a convection setting, activate it now, or set it manually to 425°F/220°C. This initial heat is crucial for a crispy finish.
Prepare a half sheet-size baking sheet by lining it with foil and placing a wire rack on top. This setup allows for better air circulation around the wings, contributing to even crispiness.
Now comes the important part—drying the chicken wings! Use paper towels to remove as much moisture as possible. This step is vital; if the wings are damp, they’ll steam instead of crisp in the oven. For extra crispiness, consider placing the wings in the fridge uncovered for a couple of hours.
In a large mixing bowl, toss the dried wings with cornstarch, baking powder, and kosher salt. Make sure each wing is coated evenly. This mix will help create that delightful crunch you’re looking for!
Arrange the wings on the wire rack, leaving space between each piece for airflow. This helps them cook evenly.
Place the wings in the preheated oven and bake for 30 minutes. This will start to render the fat and crisp the skin.
After 30 minutes, flip each wing over and bake for an additional 10 minutes. This will ensure both sides get nicely browned and crispy.
While the wings are baking, make your sauce. For a classic spicy version, mix together melted butter, Frank’s hot sauce, honey, and some salt and pepper in a large bowl. Adjust the flavors to your liking!
Once the wings are done, toss them in the sauce mixture while they’re still hot. This allows the wings to soak in all that flavor.
Serve immediately, garnished with extra sauce or lemon pepper seasoning for an added zing!
