Fête Wings Recipe

Prep the garlic

Peel and mince the garlic finely (or grate).

Mix marinade

In a large bowl combine 2 tbs olive oil, 2 tbs lemon juice, the minced garlic, 1 tsp fresh thyme leaves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined.

Marinate wings

Pat the 2 lbs chicken wings dry with paper towels. Add wings to the bowl and toss thoroughly so each piece is coated. Cover and refrigerate for at least 1 hour, up to overnight for best flavor.

Combine dry crisping mix

About 20 minutes before cooking, remove the wings from the fridge and let them come closer to room temperature. In a small bowl combine 1 tsp aluminum-free baking powder, 2 tbs cornstarch and 1/2 tsp extra salt.

Coat wings

Pat the marinated wings lightly again to remove excess marinade (do not completely dry—some moisture helps the coating adhere). Sprinkle the baking-powder/cornstarch mixture over the wings and toss gently to coat each wing evenly; shake off any excess.

Oven method (recommended)

Preheat oven to 425°F (220°C). Arrange coated wings on a wire rack set over a rimmed baking sheet in a single layer (this promotes crisping). Bake 25 minutes, flip each wing, then bake another 12–15 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Air-fryer method

Preheat air fryer to 400°F (200°C). Place wings in a single layer (work in batches if necessary). Cook 18–22 minutes, shaking or flipping halfway, until crisp and cooked through.

Pan-fry method

Heat 2–3 tbs neutral oil in a large skillet over medium-high heat. Fry wings in batches, skin-side down, 6–8 minutes per side until crisp and cooked through. Transfer to a paper towel–lined tray to drain.

Make the glaze

While wings finish cooking, combine 3 tbs honey, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sriracha (or to taste) and 1 tsp orange zest in a small saucepan. Warm over low heat and stir until honey thins and ingredients meld, 2–3 minutes. Do not boil; remove from heat when glossy.

Toss with glaze

Place cooked wings in a large clean bowl. Pour the warm glaze over the wings and gently toss to coat evenly so each wing gets a glossy finish.

Garnish and serve

Transfer glazed wings to a serving platter. Sprinkle 1 tbs toasted sesame seeds, thinly sliced green onions (2 stalks), and 1/4 cup chopped fresh cilantro (if using) over the top. Serve immediately while hot and crisp.