Harissa-honey Chicken Wings

Preheat your oven to 400°F (200°C). Line a large baking sheet with foil and place a wire rack on top. Spray the rack lightly with non-stick spray.

Thoroughly pat the 3 lbs of chicken wings dry with paper towels. This is crucial for crispiness. In a small bowl, combine 1 tbsp aluminum-free baking powder, 1 tsp kosher salt, 1 tsp garlic powder, and 1/2 tsp black pepper.

Place the dried wings in a large bowl and sprinkle the spice mixture over them, tossing until evenly coated.

Arrange the wings in a single layer on the prepared wire rack, ensuring they aren't touching. Bake for 45-50 minutes, flipping the wings halfway through, until the skin is golden brown and crispy.

While the wings bake, make the glaze. In a small saucepan over low heat, combine 2 tbsp butter, 1/3 cup honey, and 3 tbsp harissa paste. Whisk until the butter melts and the sauce is smooth (about 2-3 minutes). Remove from heat and stir in 1 tbsp fresh lemon juice and 1 tsp orange zest.

Once the wings are cooked, transfer them immediately to a clean large bowl. Pour the warm glaze over the wings and toss vigorously to coat every piece.

Transfer to a serving platter, garnish with 2 tbsp chopped cilantro, and serve immediately.