Meiomi Pinot Noir with Grilled Chicken Wings

• 4 pounds chicken wings 
• 2 tbsp baking powder 
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder

Sauce

• 1 tbsp cider vinegar
• 3 tbsp honey
• 4 tbsp sriracha

Directions

1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick spray. Use paper towels to pat the wings dry and place them in a large bowl. 
2. Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
3. Arrange wings, skin side up, in single layer on prepared wire rack. 
4. Bake on the upper middle oven rack until wings are crispy and browned, around 30 minutes.
5. Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Remove the wings from the oven and brush liberally with the glaze.