Pat the duck wings thoroughly dry with paper towels. If wings are whole, optionally cut at the joint to make drumette and flat pieces. Drying is crucial for crispness.

Season and coat

Place wings in a large bowl. Toss with kosher salt, black pepper and baking powder until evenly coated. The baking powder draws moisture from the skin and helps crisp.

Rest

Arrange wings on a wire rack set over a rimmed baking sheet and let rest uncovered in the refrigerator for at least 1 hour (or up to overnight). This further dries the skin.

Roast until crisp

Preheat oven to 425°F (220°C). Brush or spray wings lightly with neutral oil. Roast on the wire rack for 35–45 minutes, flipping once at 25 minutes, until skin is deep golden and very crisp and internal temperature reaches 165°F (74°C). If skin isn't crisp enough, broil 1–2 minutes while watching closely.

Brick Sauce

Sauté aromatics

While wings roast (or during the last 15 minutes), melt butter in a small skillet over medium heat. Add minced garlic and shallot and sauté 1–2 minutes until softened and fragrant but not browned. Add grated ginger and cook 30 seconds.

Build sauce

Add soy sauce, rice vinegar, honey, hoisin, sambal oelek and water to the skillet. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 2–3 minutes until slightly thickened.

Finish

Remove from heat and stir in fresh lime juice. Taste and adjust: add a little more honey for sweetness, or more sambal for heat. Keep warm until ready to toss with wings.

Sriracha Ranch

Whisk together mayonnaise, sour cream and buttermilk until smooth in a bowl. Stir in chopped chives, chopped cilantro, dried dill, garlic powder and onion powder. Add sriracha and lime juice, then season with salt and pepper. Adjust thickness with extra buttermilk to reach dipping consistency. Chill until serving.

Finish & Assemble

When wings are fully roasted and crisp, transfer them to a large mixing bowl. Pour the warm brick sauce over the wings and toss quickly to coat evenly. Return to the rack for 2–3 minutes in the hot oven if you want the glaze to set slightly.

Transfer wings to a platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with sriracha ranch and lime wedges on the side.