Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top of the sheet.
Pat the chicken wings very dry using paper towels. This step is crucial for crispiness.
In a medium bowl, toss the dried wings with baking powder, salt, and pepper until evenly coated.
Arrange the wings in a single layer on the wire rack, ensuring they do not touch.
Bake for 25 minutes. Flip the wings over and bake for another 20 to 25 minutes, or until the skin is deeply golden and crisp.
While the wings finish baking, prepare the glaze: In a small saucepan, combine honey, soy sauce, apple cider vinegar, and minced garlic. Heat over medium-low heat, stirring until the mixture simmers and thickens slightly, about 3 minutes. Remove from heat.
Remove the crispy wings from the oven and immediately transfer them to a large bowl.
Pour the warm honey glaze over the wings and toss gently until every piece is well coated.
Serve immediately.
Notes
Using baking powder helps raise the skin’s pH level, which aids in browning and crisping during baking. Do not use baking soda.
For extra crispiness, let the seasoned wings rest uncovered in the refrigerator for 1 to 4 hours before baking.
If the glaze seems too thick after cooling slightly, add a teaspoon of hot water to thin it out before tossing.