Chicken Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. Removing surface moisture is essential for crisping.

Season and coat

In a large bowl, combine kosher salt, black pepper, garlic powder, paprika, and baking powder. Add the wings and toss thoroughly until each piece is evenly coated.

Rest to dry

Place the coated wings on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 30 minutes (or up to 4 hours). This helps dry the skin for maximum crispness.

If you want an extra-crispy exterior, combine cornstarch and flour in a shallow bowl. Lightly toss each wing in the mixture just before cooking, shaking off excess. This step is optional; the baking powder method already yields very crisp skin.

Oven method (recommended)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, leaving small gaps between pieces. Bake for 25 minutes, then flip each wing and bake another 15–20 minutes until skin is deeply golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Alternative: Frying

Heat 1 to 2 inches of neutral oil (canola, vegetable) in a heavy skillet to 350°F (175°C). Fry wings in batches 6–8 minutes until golden and cooked through. Drain on paper towels. If using the cornstarch coating, shake off excess before frying.

Alternative: Air Fryer

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if needed). Air fry 20–25 minutes, shaking basket halfway, until crisp and cooked through.

While wings finish cooking, make the honey sauce. In a small saucepan over medium-low heat, combine honey, soy sauce, rice vinegar, lemon juice, minced garlic, grated ginger (if using), and red pepper flakes. Warm gently while stirring.

Bring the mixture to a gentle simmer for 2–3 minutes to meld flavors. Stir in butter until melted and incorporated. Remove from heat. Taste and adjust balance: add a touch more soy for saltiness, more vinegar for tang, or a little water (1 tsp at a time) if sauce is too thick.

Place the hot cooked wings in a large clean bowl. Pour the warm honey sauce over the wings and toss quickly and gently to coat each piece evenly. Work in batches if necessary so the sauce glazes rather than pools.

Transfer glazed wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.