Garlic Wings (8) Recipe

Prepare wings

Pat the 8 chicken wings very dry with paper towels. Dry skin crisps better and helps the baking powder adhere.

Place wings in a large bowl. Sprinkle with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbs aluminum-free baking powder. Toss well so each wing is evenly coated. Let sit 20–30 minutes at room temperature (or refrigerate uncovered for up to 2 hours) to allow the skin to dry and the baking powder to work.

Oven method (crispy)

Preheat oven to 250°F (120°C). Arrange a wire rack on a rimmed baking sheet and place wings in a single layer, skin side up. Bake at 250°F for 30 minutes (this renders fat). Increase oven temperature to 425°F (220°C) and continue baking for 35–45 minutes, turning once halfway, until skin is deep golden and crispy and internal temperature reaches 165°F (74°C).

Alternative: Air-fryer

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (cook in batches if needed). Air-fry 20–25 minutes, shaking basket or flipping halfway, until golden brown and crispy. Adjust time for your model.

When wings are done, transfer them to a clean bowl and set aside while you make the garlic sauce. Reserve any drippings for adding to the sauce if desired.

In a small saucepan or skillet, melt 3 tbs unsalted butter with 1 tbs vegetable oil over medium heat. The oil raises the smoke point and keeps garlic from burning.

Add the finely minced garlic (about 8 cloves) and sauté gently for 45–90 seconds until fragrant and just beginning to turn golden. Stir constantly to prevent burning; reduce heat slightly if it browns too fast.

Stir in 1 tbs light soy sauce, 1 tsp rice vinegar, 1 tsp honey, 2 tbs chicken stock (or water), and 1 tsp fresh lemon juice. Add 1 tsp red pepper flakes if using. Simmer very gently 1–2 minutes until sauce is slightly reduced and glossy. Taste and adjust: add a pinch more salt or 1/2 tsp more honey if desired.

If you reserved any wing drippings, whisk 1–2 tbs into the sauce now for extra flavor. Remove from heat and stir in 1 tbs chopped fresh parsley.

Pour the warm garlic sauce over the cooked wings in the bowl. Toss gently but thoroughly so every wing is coated. If you prefer a thicker glaze, return wings to the hot pan for 30–60 seconds, turning to coat and slightly reduce the sauce.

Transfer wings to a serving platter. Sprinkle with 1 tsp toasted sesame seeds and 1 tbs thinly sliced green onions, if using. Serve immediately.