Pat wings dry with a paper towel and place wings in a large bowl
2½-3 pounds chicken wings
Drizzle oil and seasonings over the top of wings. Toss to mix so every part of the wing is covered
2 tablespoons oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon pepper
Lightly spray a baking rack with nonstick spray and place on a baking sheet lined with parchment or foil. Place wings on a baking rack leaving a bit of space between each wing.
Bake for 40 minutes, rotating wings halfway through
Meanwhile, place BBQ sauce, honey and red pepper flakes in a small saucepan. Heat over low heat until the honey has melted into the
1 cup BBQ sauce, ¼ cup honey, ½ teaspoon garlic powder, ⅛ teaspoon red pepper flakes
Remove wings from oven and place into a large heatproof bowl
Pour BBQ sauce over wings and toss to coat
Place wings back on rack and return to oven under the broiler until the sauce is bubbly and just slightly charred
Serve wings hot or warm with a sprinkling of fresh parsley
Notes
Pat the wings dry with a paper towel. Excess moisture will prevent the wings from crisping
Use parchment paper or foil on your baking sheet. This makes cleaning up much easier.
Check your wings after 40 minutes of baking. If the skin isn't crispy, give the wings another 5 minutes in the oven.
When broiling, keep a close eye on your wings. You don't want them burnt, but you do want them just slightly charred. I use a gas oven and my broiler is just in the center of my oven. I have to rotate my tray to make certain all the wings get heated from the broiler.
You can skip the broiler if you prefer your BBQ sauce very wet and not slightly caramelized