Honey-Hot-Sauce Wings with Scallions

Ingredients

• 1.2 kg chicken wings, split into flats and drumettes, tips removed
• 15 g neutral oil
• 5 g fine salt
• 1 tsp sweet paprika
• 90 g smooth cayenne pepper hot sauce
• 60 g honey
• 30 g unsalted butter
• 15 g lemon juice
• 30 g scallion greens, thinly sliced
• 1 lemon, cut into 4 wedges

Let’s make it

1. Heat the oven to 425°F / 220°C. Set a lightly oiled wire rack over a rimmed baking tray. Pat the wings thoroughly dry and toss with the oil, salt and paprika.
2. Spread the wings on the rack with space between them. Roast for 40–45 minutes, turning after 25 minutes, until the skin is browned and the thickest meat reaches at least 165°F / 74°C without touching the bone.
3. During the final 5 minutes of roasting, combine the hot sauce, honey, butter and lemon juice in a small saucepan. Simmer for 2–3 minutes, stirring, until glossy.
4. Transfer the cooked wings to a clean bowl and toss with the hot glaze until every piece is coated.
5. Arrange on a platter and scatter over the scallion rings. Serve with the lemon wedges for squeezing.