Crispy baked chicken wings coated in a sticky sweet and spicy honey chili glaze that is perfect for game day, parties, or weeknight dinners.

2 pounds chicken wings, separated with tips removed

1 tablespoon baking powder

1 tablespoon smoked paprika

1 teaspoon cayenne pepper (optional)

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon vegetable oil

1/2 cup chili garlic sauce

1/4 cup honey

1 1/2 teaspoons soy sauce

1 tablespoon rice vinegar or fresh lemon juice

1 teaspoon garlic powder or 2 garlic cloves, minced

Salt, to taste

2 tablespoons unsalted butter

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1. Pat the chicken wings dry with paper towels and place them in a large mixing bowl.

2. Add the baking powder, smoked paprika, cayenne pepper if using, garlic powder, salt, and black pepper. Toss until evenly coated.

3. For extra crispy skin, refrigerate the seasoned wings uncovered for at least 1 hour.

4. Preheat the oven to 250°F. Lightly grease a baking sheet and arrange the wings in a single layer.

5. Bake for 30 minutes.

6. Increase the oven temperature to 425°F. Turn the wings over and continue baking for another 30 minutes or until crispy and fully cooked.

7. While the wings bake, combine the chili garlic sauce, honey, soy sauce, vinegar, garlic, and a pinch of salt in a saucepan over medium-low heat.

8. Simmer for 3 to 4 minutes, stirring occasionally.

9. Stir in the butter and whisk until melted and slightly thickened.

10. Transfer the cooked wings to a large bowl and toss with the warm sauce until evenly coated.

11. Serve immediately.

Drying the wings thoroughly helps create crispier skin.

Refrigerating uncovered improves texture.

Adjust the spice level by increasing or decreasing cayenne pepper and chili garlic sauce.