4lbschickendrummettes & flats, dried & room temperature
Red Pepper Flakes
½cupsweet spicy chilli sauce
Adjust oven rack to upper-middle position and preheat oven 450°F. Line inside of a baking sheet with aluminum foil and set a wire rack in it. Generously spray it with vegetable spray. Use paper or kitchen towel to dry wings to get the wings as dry as possible. The dryer the wings the crispier the skin. Wings should be room temperature.
In a small bowl mix together well the baking powder, salt, onion powder, black pepper and cayenne pepper with a whisk. In batches, place wings in a separate large bowl, sprinkle with seasoning mixture and toss until evenly coated. Repeat this process until all wings are coated and place on wire rack evenly spread out. Add wings to preheated oven and cook for 20 minutes. Flip wings and continue to cook another 20-25 minutes or until crispy.
While wings are cooking dump glaze ingredients into a medium sauce pan on medium heat. Once the glaze reaches a boil stir consistently for 1 minute. Reduce heat to low and simmer for 25 minutes and stir occasionally (every 2-3 minutes).
Once chicken wings have reached a crisp golden brown remove from the oven and add wings to an extra large bowl. Pour glaze over the wings and toss and top with chives and red pepper flakes. Serve warm.