Honey-Salt Wings, Hot Pan

Method

1. Pat the wings very dry with paper towels. Season with kosher salt, pepper, garlic powder, and paprika. Toss to coat evenly.
2. Heat a large cast iron skillet over medium-high heat until it's properly hot, about 3 minutes. Add the oil and swirl.
3. Lay the wings in the pan in a single layer, skin-side down. Don't crowd them. Work in two batches if needed — crowded wings steam instead of sear. Press them lightly so the skin makes full contact.
4. Cook without moving 8 to 10 minutes, until the skin is deeply golden and releases easily from the pan. This is where the patience pays off. Flip and cook the other side 6 to 8 more minutes until cooked through (165°F internal).
5. Remove the wings to a plate. Pour off most of the fat from the pan, leaving a thin film.
6. Reduce heat to medium-low. Add the honey, butter, and apple cider vinegar to the pan. Stir as the butter melts. Let it bubble 30 seconds until slightly thickened.
7. Return the wings to the pan and toss to coat in the glaze. Cook 1 to 2 minutes, turning, until the glaze is sticky and clinging.
8. Transfer to a platter. Finish immediately with a generous pinch of flaky salt. Serve while hot.