12 Wings Recipe

Trim and dry

Pat the 12 wings very dry with paper towels. If wings are whole, split into drummettes and flats and discard or save tips. Drying helps skin crisp in the oven.

Place the wings in a large bowl. Sprinkle kosher salt, black pepper and baking powder over the wings. Toss thoroughly so each wing is evenly coated with the seasoning and baking powder (this promotes browning and crispness). Let rest 10–15 minutes at room temperature while the oven heats.

Preheat oven to 230°C (450°F). Line a rimmed baking sheet with foil and set a wire rack on the sheet. Lightly oil the rack or spray with nonstick spray.

Arrange the seasoned wings in a single layer on the wire rack, leaving space between pieces for air circulation. Roast in the preheated oven for 25 minutes.

After 25 minutes, flip each wing and roast for an additional 10–15 minutes, or until skin is deep golden-brown and crisp and internal temperature reaches 74°C (165°F). Total roast time ~35–40 minutes depending on wing size.

For extra crispness, switch the oven to broil for 2–3 minutes, watching closely to avoid burning. Remove wings from oven and transfer to a large clean bowl.

While the wings roast, combine butter, honey, sriracha, soy sauce, apple cider vinegar, minced garlic, lemon juice and red pepper flakes in a small saucepan over medium-low heat.

Warm gently, stirring constantly until butter is melted and honey is incorporated, about 2–3 minutes. Taste and adjust seasoning with a pinch of salt if needed. Keep the sauce warm but do not boil vigorously so it doesn’t break.

Pour 2/3 of the warm sauce over the roasted wings in the large bowl. Toss vigorously so each wing is evenly coated. Add more sauce if you prefer saucier wings (reserve remaining sauce for serving).

Transfer wings to a serving platter. Sprinkle chopped parsley and sesame seeds over the wings. Serve immediately with lemon wedges on the side and remaining sauce for dipping.