Dry skin is the beginning
Pat wings thoroughly dry with paper towels. Use the measured baking powder in the recipe, not baking soda. Arrange the wings with space between them so they roast rather than steam.
Give hot air room to work
An oven-safe wire rack over a rimmed baking sheet lifts the wings out of their drippings. Check the rack manufacturer’s temperature limit and turn the wings halfway through cooking.
Check first, glaze last
Insert an instant-read thermometer into the thickest part without touching bone. Chicken must reach 165°F (74°C). Toss with hot honey just before serving to preserve the crisp skin. Keep utensils that touched raw chicken away from the serving glaze.