Crispy Orange Hot-Honey Wings
Ingredients & directions
Crispy Orange Hot-Honey Wings
Ingredients
Set up Use a rimmed sheet pan, oven-safe rack, tongs, and an instant-read thermometer. Plan for the uncovered refrigerator rest before baking.
Directions
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Dry and season the wings
Pat the wings dry. Toss with the baking powder, salt, and cornstarch. Set them on a rack over a sheet pan with space between the pieces. Refrigerate uncovered for 8–24 hours.
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Turn them in the oven
Heat the oven to 450°F. Toss the chilled wings in the neutral oil. Return them to the pan and bake for 20 minutes, then flip and bake another 15–30 minutes. Look for crisp skin and at least 165°F in the thickest meat away from the bone.
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Make the orange glaze
Bring the orange juice to a simmer in a small pan and let it reduce by about half. Stir in the plain honey and hot sauce just until fluid. Remove from the heat and add the zest.
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Glaze the wings and finish by plate
Toss the crisp wings with the plain orange glaze just before serving. If desired, add a separately measured amount of labeled cannabis hot honey to an individual plate.
Storage Chill cooked wings within two hours. Use refrigerated leftovers within 3–4 days and reheat to 165°F. Keep the labeled infused honey separate.
Kitchen notes
Protect the crunch
Why refrigerate the wings uncovered?
The cold rest dries the skin after seasoning. The dry surface browns more readily in the oven.
When should I glaze the wings?
Glaze after the skin is crisp, just before serving. Keep the finished platter plain and measure any infused finish separately.
Use the product label
Estimate THC in a portion
Measure only the labeled hot honey added to the individual plate. Use the same unit for the label amount and the amount used.
The result estimates the THC added to that portion from the product label. Keep infused portions labeled and secured.