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WINGS With the rack in the middle position, preheat the oven to 425°F. Line a sheet pan with parchment paper. On a work surface, cut each chicken wing through the joints into three pieces. Compost or discard the wing tips and keep only the two large pieces of each wing. Pat dry with paper towel. In a large bowl, combine the baking powder, cornstarch and salt. Add the chicken wings and toss to coat well. Lay out on the sheet pan (the chicken, not you). Bake for 40 minutes. In another bowl, toss the cauliflower with the oil. Season with salt and pepper. Flip the wings over and add the cauliflower to the sheet pan. Bake for another 15 minutes or until the wings are golden, the meat falls easily from the bone and the cauliflower is al dente. SAUCE Meanwhile, in a small pot, bring honey, mustard, apple cider vinegar and Tabasco to a boil. Simmer for 5 minutes or until the sauce is syrupy. Pour sauce into a large bowl. Add the chicken wings and cauliflower. Toss to coat well in the sauce. Serve immediately. NOTE Chicken wings are sold whole or in pieces. If they are whole, you will need to separate them into pieces as described in the recipe. Regardless of how you buy them, you will need a total of 24 pieces.