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Ingredients
Chicken:
- 2 pounds of Chicken Wings
- 1 tablespoon of baking powder
- 1 tablespoon of Badia Kosher Salt
Glaze Ingredients
- 1/2 cup honey
- 1/3 cup of vegetable oil
- 2 teaspoons of Badia Kosher Salt
- 1 1/2 tablespoons of apple cider vinegar
- 2 tablespoons of Badia Whole Pink Peppercorns, plus more for garnish
Directions
Chicken:
- To break down a wing into a drumette and wing, slice the wing where it bends down to the joint
- Using your hands, break the wings apart even further until the joint is visible
- Take a knife and slice between the joint. You can also have a butcher do this
- Pat dry the wings with paper towels
- Combine the salt and baking powder in a bowl and toss wings to coat
- Arrange on a baking rack on top of a baking sheet lined with foil
- Leave room between the wings
- Place wings in front of a fan for at least an hour to dry out the skin. I usually do this next to a window
- Preheat the oven to 475 degrees with the rack placed at the top of the oven
- Bake for 20 minutes and flip wings and bake for another 15 minutes, until golden brown
Glaze:
- Toast the pink peppercorns over a medium heat until they start to become fragrant
- Allow to cool
- Crush in a mortar and pestle or crack in a pepper mill
- Combine all ingredients in a small pot and allow to come to a small boil
- Remove from heat and toss with wings just out of the oven
- Garnish with more crushed peppercorn
- Enjoy!
