Chicken Wing Recipe

Prep and dry

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard wingtips or save for stock.

Place wings in a large bowl. Sprinkle kosher salt, ground black pepper, and baking powder over the wings. Toss thoroughly to coat. The baking powder helps crisp the skin during cooking. Let rest uncovered in the refrigerator for at least 30 minutes (up to 2 hours) to dry the skin—this improves browning and crispness.

While wings rest, combine the soy sauce, dark soy (or kecap manis), brown sugar, honey, rice vinegar, grated ginger, minced garlic, and 2 tablespoons water in a small saucepan over medium heat.

Bring the mixture to a gentle simmer, stirring to dissolve the sugar. Mix the cornstarch with a little cold water (about 1 teaspoon water) to make a slurry, then whisk the slurry into the simmering sauce. Continue to simmer for 1–2 minutes until the glaze thickens slightly. Remove from heat and set aside. The glaze should be glossy and able to coat the back of a spoon.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly brush or spray the rack with oil to prevent sticking.

Toss the dried, seasoned wings with 1 tablespoon of the neutral oil to coat. Arrange wings in a single layer on the wire rack, leaving space between pieces for air circulation.

Roast the wings in the preheated oven for 25–30 minutes, flipping once halfway through, until the skin is browned and starting to crisp. For extra crispness, turn on the broiler for 2–3 minutes at the end—watch closely to avoid burning.

While wings roast, warm the prepared sweet soy glaze slightly over low heat so it’s brushable. Stir in the remaining 1 tablespoon oil to give shine and help the glaze adhere.

When wings are fully cooked (internal temperature 165°F / 74°C) and crisped, remove from oven. Using a pastry brush or spoon, generously brush the sweet soy glaze onto each wing, coating all sides. Return glazed wings to oven for 3–4 minutes to set the glaze and caramelize slightly.

Transfer wings to a serving platter. Sprinkle togarashi evenly over the wings to taste (about 1 teaspoon across the batch). Finish with toasted sesame seeds and sliced green onion. Serve immediately with lime wedges on the side for squeezing.