Prep. Preheat oven the 425 F and prep a jelly roll pan or rimmed baking sheet with a sheet of parchment paper and an oven-safe wire rack.
Wings. Wrap your chicken wings (3 pounds) in paper towels and remove as much liquid as possible. Place dry wings in a large bowl. Combine baking powder (1 1/2 tablespoons), salt (1 teaspoon) and black pepper (1/2 teaspoon) together in a bowl, then sprinkle over the wings. Toss to coat.
Bake. Place wings on the prepared baking sheet in a single layer and bake in preheated oven for 45-50 minutes.
Sauce. Place all sauce ingredients (except the cilantro) in a food processor. Process until smooth. Add the chopped cilantro (1/4 cup) and pulse the food processor a few more times to incorporate. Taste test and adjust the seasoning to your liking (Note 5 + 6).
Serve. Once the wings are done baking, place them in a large (clean) bowl. Pour sauce over the wings and toss to evenly coat. Serve immediately and enjoy!
Separate the chicken wings with a sharp knife by slicing at the joint between the drummette, flat, and tip. Discard the tip. Highly suggested: buy party wings which have already been separated.
Baking powder is a must! Baking soda is not a substitute here.
Chipotle peppers in adobo can be found in the canned section of your grocery store. If you aren't familiar, they have an incredible smoky flavor and are considered medium-hot on the spice scale.
Honey + low carb/keto substitutes. Honey adds 8.5 g carbs per serving -- feel free to use confections Swerve/Lakanto in its place. If you choose to skip the honey know that your sauce will be thinner and won't coat the wings as well.
Taste the sauce! Before coating the wings so you can adjust to your liking.
Looking for more spice? Add some cayenne pepper or hot sauce.