5 Piece Wings Recipe

Pat dry and season

Pat the 5 wing pieces dry with paper towels. This removes surface moisture so skin crisps. Place wings in a bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tablespoon aluminum-free baking powder until evenly coated.

Rest

Let the wings rest on a wire rack set over a tray or plate for 15–30 minutes at room temperature (or refrigerate uncovered for up to 2 hours) to help the coating adhere and air-dry for extra crispness.

Heat oil

Pour about 2 cups (enough to come 1–1.5 inches up) of neutral oil into a heavy-bottomed skillet, Dutch oven, or deep pan. Heat oil over medium-high heat until it reaches 350°F (175°C) or a candy/deep-fry thermometer inserted into the oil registers that temperature. If you don't have a thermometer, test with a small piece of bread: it should brown in about 45–60 seconds.

Fry wings

Working in a single layer and without crowding, carefully lower the 5 wings into the hot oil (they may fit in one batch). Fry for 8–10 minutes, turning occasionally, until skin is deep golden brown and internal temperature reaches 165°F (74°C). If wings brown too quickly, reduce heat to maintain 325–350°F. Use a slotted spoon or tongs to transfer wings to a wire rack set over a baking sheet to drain and keep crisp while you make the sauce.

Make glaze

In a small saucepan or skillet over low heat, add 1 tablespoon unsalted butter and 1 teaspoon minced garlic. Sauté for 20–30 seconds until fragrant but not browned. Add 2 tablespoons honey, 1 tablespoon Sriracha, 1 teaspoon soy sauce, and 1 teaspoon apple cider vinegar. Stir constantly and simmer gently for 1–2 minutes until sauce is glossy and slightly thickened. Taste and adjust heat/sweetness (add more Sriracha to increase heat, more honey to sweeten).

Toss wings in glaze

Place the fried wings in a large bowl. Pour the warm glaze over the wings and toss quickly and gently until evenly coated. Work fast so glaze adheres without making the skin soggy. Return to the wire rack for 1–2 minutes to set the glaze.

Arrange the glazed wings on a serving plate. Sprinkle with 1 teaspoon toasted sesame seeds and 1 tablespoon chopped cilantro or parsley if using. Serve immediately with lemon or lime wedge on the side for squeezing over the wings.