Chicken wings for people who like it hot hot hot, and a little bit sweet.
Pat chicken wings very dry with paper towels, and place in a large bowl.
Line a rimmed baking sheet with parchment paper or foil, and fit a wire rack inside baking sheet.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Lee Montiel
Coat rack with cooking spray.
Arrange wings, with fatty sides down, on rack in a single layer.
Bake until crispy on one side and lightly golden, about 25 minutes.
Turn wings over, and bake until well browned and crispy, about 25 minutes.
Boil 30 seconds, stirring constantly.
Place wings in a large bowl.
Add hot honey-butter sauce and sliced jalapeno; toss to coat wings in sauce.
Transfer to a platter, and garnish with fresh cilantro leaves, if desired.