4 lbs chicken wings, halved at joints, wingtips set aside (save for stock)
1 Tbl baking powder
3/4 tsp salt
1-2 cups Sticky Honey BBQ sauce (recipe on my page)
Line rimmed baking sheet with aluminum foil, and set rack inside. Carefully dry chicken wings with paper towels.
Place wings in a bag, add the baking powder and salt. Shake evenly.
Place on rack, leaving slight space between each wing. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours. This draws out the moisture.
Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes.
Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer or until internal temperature is 165F.
While the wings are cooking, heat up your bbq sauce in a medium sauce pan over medium-low heat.
When the wings are done, place them in a large bowl (can do in batches) and pour over 1 cup of warmed bbq sauce. Using tongs or simply just tossing the wings in the bowl coat with the sauce. This will just give you a light coating. If you want more sauce, add more.