Ingredients:

  • 1.8 kg (4 lbs) Chicken wings (flats and drums separated)
  • 15 g (1 tbsp) Aluminum-free baking powder
  • 10 g (2 tsp) Kosher salt
  • 5 g (1 tsp) Garlic powder
  • 2 g (½ tsp) Smoked paprika
  • 175 ml (¾ cup) Frank’s RedHot Original cayenne pepper sauce
  • 115 g (½ cup) Unsalted butter, chilled and cubed
  • 15 ml (1 tbsp) White distilled vinegar
  • 2 g (¼ tsp) Worcestershire sauce
  • 1 pinch Cayenne pepper

Instructions:

  1. Pat the chicken wings bone-dry with paper towels to remove all surface moisture. In a small bowl, whisk together the baking powder, salt, garlic powder, and smoked paprika.
  2. Toss the wings in a large bowl with the seasoning mixture until evenly coated. Arrange the wings in a single layer on a wire rack set over a rimmed baking sheet.
  3. Bake at 120°C for 20 minutes until the fat begins to render.
  4. Increase the oven to 220°C and bake for another 25 minutes until deep golden and crackling. Alternatively, air-fry at 200°C (400°F) for 20-25 minutes.
  5. Prepare the sauce by heating the hot sauce, vinegar, and Worcestershire in a small saucepan over medium heat. Remove from heat and gradually whisk in the chilled, cubed butter one piece at a time to create a stable, velvety emulsion.
  6. Transfer the hot, crispy wings to a stainless steel bowl, pour the sauce over them, and toss immediately until fully glazed. Serve hot.