– 2 lbs chicken wings, separated into drumettes and flats (I find fresh wings work better than frozen for optimal crispiness)– 1/4 cup hot sauce, preferably Frank’s RedHot (its balanced acidity really makes the flavors pop)– 3 tbsp unsalted butter (I always use European-style for its richer flavor profile)– 2 tbsp honey (local wildflower honey adds wonderful floral notes)– 1 tbsp smoked paprika (this is my secret weapon for that deep, smoky undertone)– 2 tsp garlic powder (freshly powdered garlic provides more consistent flavor distribution)– 1 tsp cayenne pepper (adjust this based on your heat tolerance—I like it fiery)– 1/2 tsp onion powder– 1/4 tsp black pepper, freshly ground (the aroma of freshly cracked pepper is irreplaceable)– 1 tbsp vegetable oil (a neutral oil with high smoke point ensures perfect browning)

Ingredients for 6 servings