Photos and recipe: Dave Sands
For the Wings
Ingredients:
- 2–3 lbs chicken wings, patted dry
- 1 tbsp baking soda (not baking powder)
- 1 tsp Firecracker Farm Hot Salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional)
- Or use your favorite dry rub + Firecracker Farm Salt (we used Kairos Texas Style Rub)
Instructions:
- Preheat the Oven: Preheat to 425°F (218°C). Line a baking sheet with foil and place a wire rack on top.
- Prep the Wings: Toss wings in a bowl with baking soda, Firecracker Hot Salt, pepper, garlic powder, and paprika. The baking soda raises pH for ultra-crispy skin.
- Bake: Arrange wings in a single layer. Bake for 20 minutes, flip, then bake for another 20–25 minutes until crispy and golden.
For the Honey-Hot BBQ Sauce
Ingredients:
- ½ cup your favorite BBQ sauce (we used Señor Lechuga x Huckberry Cola BBQ Sauce)
- 2 tbsp honey (Sonoran Honey Co. recommended)
- 2 tbsp hot sauce (Poirier’s Louisiana Hot Sauce)
- 1 tbsp unsalted butter (optional, for richness)
Instructions:
- In a small saucepan, combine BBQ sauce, honey, hot sauce, and butter over low heat. Stir until melted and smooth.
To Serve
Toss the crispy wings in warm sauce until well coated. Serve hot with ranch or blue cheese and extra sauce on the side.
These wings bring the fight-night fire—crackly on the outside, juicy on the inside, and loaded with flavor.
About the Author Dave Sands
Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)
Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!
View All Posts by Dave Sands
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Get Some Hot Salt!
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