Ingredients:

  • 2 lbs chicken wings, party-style (flats and drums separated)
  • 1 tbsp baking powder, aluminum-free
  • 1 tsp kosher salt
  • 0.5 tsp black pepper, freshly cracked
  • 0.5 tsp garlic powder
  • 0.33 cup Frank's RedHot Original hot sauce
  • 4 tbsp unsalted butter, melted
  • 1 tsp honey
  • 0.25 tsp cayenne pepper

Instructions:

  1. Dry the 2 lbs chicken wings with paper towels until they are bone dry. Note: Surface moisture is the enemy of the crunch.
  2. Whisk together the 1 tbsp baking powder, 1 tsp salt, 0.5 tsp pepper, and 0.5 tsp garlic powder. Note: Ensure the baking powder is evenly distributed to avoid salty hot spots.
  3. Toss the wings in a large bowl with the dry mixture until every wing is lightly coated. Continue tossing until no clumps of powder remain.
  4. Place the wings in the air fryer basket in a single layer. Ensure there is at least half an inch of space between each wing.
  5. Cook at 400°F for 10 minutes until the skin starts to bubble and turn pale gold.
  6. Flip each wing using tongs to ensure the bottom side gets direct heat. Note: This prevents soggy bottom syndrome.
  7. Cook for another 10 minutes at 400°F until the wings are deep golden brown and the skin shatters when tapped.
  8. Whisk the 0.33 cup Frank's RedHot, 4 tbsp melted butter, 1 tsp honey, and 0.25 tsp cayenne pepper in a clean bowl. Stir until the sauce is glossy and unified.
  9. Transfer the hot wings to the sauce bowl and toss vigorously. Work quickly so the steam doesn't soften the skin.
  10. Let the wings sit for 2 minutes before serving. This allows the sauce to thicken and set on the crispy skin.