Dry the wings: Pat chicken completely dry with paper towels. The drier they are, the crispier they’ll get.
Season the wings: In a large bowl, toss wings with 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp Slap Ya Mama, 1 tsp bourbon peach, 1 tsp smoked paprika, 1 tsp garlic powder, ¼ tsp onion powder, 1 tsp salt, and ¼ tsp black pepper. Mix until evenly coated.
Bake:
* Oven: Arrange wings skin-side up on a wire rack set over a baking sheet. Spray lightly with oil. Bake at 425°F for 40–45 minutes, flipping halfway through, until golden brown and crispy.
* Air fryer: Preheat to 400°F. Place wings in a single layer in the basket (work in batches if needed). Spray with oil. Cook for 20–22 minutes, flipping halfway through, until crispy and cooked through
Make the glaze: While wings bake, combine ½ cup sugar-free BBQ sauce, 2 tbsp honey, 1 tsp smoked paprika, and 1 tsp Slap Ya Mama in a saucepan. Warm over low heat, stirring until smooth and glossy.
Toss: Transfer baked wings to a clean bowl, pour glaze over, and toss until fully coated.
Optional finish: Return wings to the oven for 5 minutes to let the glaze caramelize into a sticky, glossy crust.
Serve: Garnish with parsley or sesame seeds and pair with my high-protein ranch or light blue cheese.
