Pat the wings very dry with paper towels. Removing surface moisture helps them crisp. If wings are whole, split at the joint and discard wing tips or save for stock.

Season and coat

Place wings in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin during cooking.

Rest

Arrange the wings on a wire rack set over a rimmed baking sheet (or on a parchment-lined sheet if you don't have a rack). Refrigerate uncovered for 30–60 minutes if time allows — this further dries the skin and improves crisping. If short on time, proceed immediately.

Cook the wings

Preheat oven to 425°F (220°C). If roasting: brush or lightly spray the wings with neutral oil. Roast on the wire rack/baking sheet for 25–30 minutes, then flip each wing and roast another 10–15 minutes until deep golden brown and crisp and internal temperature reaches 165°F (74°C). If you prefer frying: heat 1–2 inches of neutral oil in a heavy skillet to 350°F (175°C), fry wings in batches 6–8 minutes until crisp and cooked through, drain on paper towels.

Sauce (Honey-Sriracha Glaze)

Make the glaze

While the wings cook, combine honey, sriracha, soy sauce, rice vinegar, minced garlic, and water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently.

Finish the sauce

Simmer for 2–3 minutes until slightly thickened. Remove from heat and whisk in the butter until fully incorporated and glossy. Taste and adjust heat or sweetness (add more sriracha for heat, more honey for sweetness). Keep warm.

Toss wings in sauce

When wings are cooked and crisp, place them in a large clean bowl, pour the warm glaze over the wings, and toss gently but thoroughly to coat each piece. Alternatively, brush the glaze onto wings on a platter for a lighter coating.

Garnish & Serve

Transfer glazed wings to a serving platter. Sprinkle with chopped cilantro or parsley and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing over the wings.

Suggested accompaniments: steamed rice, a simple green salad, or carrot and celery sticks with ranch or blue cheese dip.