Ingredients:

  • 2 lbs (900g) chicken wings, separated at the joints, tips removed (about 24 wings)
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon baking powder (aluminum-free)
  • 1/2 teaspoon salt
  • ¼ cup (60ml) Frank's RedHot sauce (or your favourite hot sauce)
  • 2 tablespoons honey
  • 2 tablespoons melted butter

Instructions:

  1. In a large bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
  2. Add the chicken wings to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  4. Remove the wings from the marinade and pat them thoroughly dry with paper towels. In a clean bowl, toss the dried wings with baking powder and salt until evenly coated.
  5. Arrange the wings in a single layer on the prepared wire rack, ensuring they are not touching.
  6. Bake for 20 minutes. Flip the wings and bake for another 20-30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
  7. If using a glaze, whisk together the hot sauce, honey, and melted butter in a small bowl. Brush the wings with the glaze during the last 5 minutes of baking, or toss them in the glaze after removing them from the oven.
  8. Let the wings rest for 5 minutes before serving.