• The first step is to cut the eight chicken wings in half. This yields 8 drumettes and 8 wingettes, for a total of 16 pieces. Take off the tips of the wings (optional). *Because I like the tips, you might see a few of the wings with them.
• Next, season the chicken wings with fresh garlic, salt, and black pepper. Place the wings in a pot and add ⅓ cup of water and parboil for about 10 to 15 minutes over medium-high heat.
• Then, remove the pot from the heat and drain any excess water from the wings. Pat them dry with a paper towel and add the baking powder. Stir until thoroughly coated.
• Lastly, place the chicken wings on a wire rack and set it over a baking sheet with a rim. Make sure they're not too close together, so they cook evenly. Place them in the oven for about 30- 35 minutes or until they are crispy and golden in color. They don’t need to be cooked for more time because they’ve been parboiled.

Let’s make the sauce :

• Combine unsalted butter (melted), hot sauce, Worcestershire sauce, honey, and cayenne pepper to taste in a mixing bowl.
• Then, whisk the ingredients together until well combined.
• Toss the wings with the sauce until well coated on all sides.