Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 0.5 tsp kosher salt
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 cup honey
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp chili flakes

Instructions:

  1. Pat the chicken wings with paper towels until the skin feels tacky and completely devoid of moisture.
  2. In a large bowl, toss the wings with the baking powder, salt, paprika, and garlic powder until every crevice is lightly coated.
  3. Place the wings on an oven-safe wire rack set over a rimmed baking sheet, ensuring they do not touch for maximum air circulation.
  4. Bake at 425°F for 20 minutes until the skin starts to blister and pale gold.
  5. Flip each wing over to ensure the underside gets direct heat.
  6. Bake for another 20 to 25 minutes until the wings are deep mahogany and shatter crisp.
  7. While wings finish, combine honey, soy sauce, rice vinegar, ginger, minced garlic, and chili flakes in a small saucepan.
  8. Simmer the sauce over medium heat for 5 minutes until the glaze coats the back of a spoon.
  9. Remove wings from the oven and immediately toss them in a large bowl with the hot glaze and 1 tsp toasted sesame oil.
  10. Let them sit for 2 minutes until the glaze sets into a tacky, glass like finish.