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Have a small dish of mixed Salt and Baking Powder on hand. A 2:1 ratio.

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Evenly sprinkle on both sides of wings.

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Rub each wing so that the salt evenly coats the chicken as a dry brine.

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Allow chicken to rest in the fridge for 24 hours to dry out the skin.
I only had it in there for 5 hours for this batch. I noticed that the end product was not as evenly browned as a 24-hour dry brine. So yes, it does contribute significantly.

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After dry brining, mix three tablespoons of mayonnaise with the spices of your choice.
I added:

1/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chicken shwarma blend

Last ingredient is optional, you can also use a poultry herb blend instead.

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Ditto.

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Turn on the oven, setting it to high broil.
Immediately place the chicken on the lowest rack.

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Keep checking on the chicken until it's nicely roasted. This took 32 minutes in my case.

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Flip and cook until the other side is roasted.
This took 15 more minutes.

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Transfer chicken to a pan.

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Drizzle honey garlic sauce over chicken and stir on medium-high heat.
Make the sauce from scratch if store-bought triggers you.

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Cook until the coating is lightly caramelized.
Done.
Definitely try different sauces instead of just honey garlic. Buffalo, Butter Chicken, BBQ, etc.

>>21952025
Looks great. Thank you for sharing.

>>21952061
Are you in Quebec? Looks good anon.

>>21952066
No prob mate. Wanted to share the easiest method that I know of to cook honey garlic chicken wings.

>>21952067
Midwest.

>>21952070
they have no-name in the us now?

>>21952056
>>21952055
47 minutes on broil? are ovens different in euroland? in the US that shit would get burnt into charcoal.

>>21952058
It would taste a lot better if you went to the effort of buying honey and garlic separately