Crispy baked wings with lemon, honey and garlic sauce

Crispy baked wings
2kg / 4lbs chicken wings, wingettes and/or drumettes
4 teaspoons baking powder
2 tablespoons bbq seasoning, see note
2 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon olive oil
Salt and pepper

Sauce
1 tablespoon olive oil
4tbsp butter, unsalted, see note
20 garlic confit cloves
1 tablespoon honey
1 tablespoon lemon zest
1 teaspoon black pepper
1 teaspoon chili flakes
1 teaspoon tabasco
¼ cup lemon juice
Salt
Parsley, finely chopped optional

Method
Crispy baked wings
1. Do this the night before. Pat the chicken wings dry with a paper towel. Place the wings onto a wire rack and lay uncovered in the fridge overnight. If you are short on time, just pat the chicken wings dry with a paper towel.
2. Preheat the oven to 120°C / 250°F
3. Place the wings into a bowl and season with everything but the baking powder. Massage the seasoning into the wings until well coated. Sprinkle over the baking powder and massage into the wings.
4. Lay the wings onto a wire rack and place over a baking tray lined with alfoil. Don’t worry if the wings are snug on the wire rack. Place the baking tray into the oven on the lowest shelf. Bake for 30 minutes.
5. Increase the heat to 220°C / 425°F. Move the tray up to the higher shelf and bake for an additional 40 – 50 minutes or until the wings are golden and crispy. The wings do not need to be flipped over.
6. Place the wings into a large bowl and pour the sauce all over. Toss the wings in the sauce until well coated.
7. Sprinkle over parsley, if using and enjoy immediately!

Sauce
1. In a frypan on a medium heat, melt the butter with 1 tablespoon of the garlic confit oil. Once the butter is foaming, add the garlic confit, honey, lemon zest, black pepper, chili flakes, tabasco and lemon juice. Stir through for 3 minutes until well combined and the sauce has slightly thickened.