Step 1

Preheat the oven to 450° F and lightly spray a large rimmed baking sheet with non-stick cooking spray. For easy clean-up, line the baking sheet with heavy duty foil and lightly spray with non-stick cooking spray.

Step 2

Line a second baking sheet with paper towels and set aside.

Step 3

Bring a large pot of water to a boil over high heat. Once water is rapidly boiling, add 2 tablespoons of the kosher salt and stir to combine. Add chicken wings to the pot and cook for exactly 7 minutes, stirring occasionally so they don’t stick together.

Step 4

Once the chicken wings have par-boiled, remove them to the baking sheet lined with paper towels. When wings are cool enough to handle, squeeze them with more paper towels to ensure that they are completely dry - remove as much moisture as possible to ensure super crispy wings!

Step 5

Place dried wings on prepared baking sheet and sprinkle both sides with remaining 1 teaspoon of the salt and pepper. Turn them skin side down and bake for 10 minutes. Flip the wings (skin side up) and bake for an additional 15 minutes.

Step 6

For extra crispy wings, place the wings 6” away from the broiler and broil them on high heat for 5-8 minutes, or until the skin is bubbling, golden brown, and crisp. Make sure to keep an eye on them so they don’t burn!

Step 7

While the wings broil, place the butter, hot honey, and garlic powder in a small saucepan set over medium heat. Allow the butter to melt and then whisk the sauce until smooth and combined. Set aside until ready to serve.

Step 8

When the wings are crisp, remove them to a large bowl and toss with the warmed hot honey butter. I usually toss about half of the honey butter with the wings and save the remaining half for dipping, but feel free to use as much or as little of the sauce as you like. Garnish with sliced green onion or chopped parsley and enjoy immediately for the crispiest wings experience.