Dynamite Crispy Wings

• 3 lb chicken wings, split into flats and drums, patted very dry
• 1 tbsp baking powder (not baking soda)
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 4 tbsp unsalted butter
• 3 tbsp Dynamite
• 1 tbsp honey
• Ranch or blue cheese dressing, to serve
• Celery sticks, to serve

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Method

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1. 01Heat the oven to 250°F with a rack in the lower middle. Line a sheet pan with foil and set a wire rack on top.
2. 02Pat the wings as dry as you can with paper towels. Toss them in a large bowl with the baking powder, salt, garlic powder and smoked paprika until every piece is lightly coated.
3. 03Lay the wings on the rack skin side up with space between them. Bake for 20 minutes to render the fat.
4. 04Move the rack to the upper middle and raise the oven to 425°F. Bake 30 to 40 minutes more, until the skin is deep golden and crackly.
5. 05While the wings finish, melt the butter in a small pan over low heat. Whisk in the Dynamite and the honey and keep it warm.
6. 06Toss the hot wings in the glaze right before serving. Serve with ranch or blue cheese and celery.