Small Wings Recipe

Pat wings dry thoroughly with paper towels. Removing surface moisture helps them crisp better.

Season wings evenly with kosher salt and black pepper, rubbing to coat all sides.

In a large bowl, combine baking powder, cornstarch and garlic powder. Toss the seasoned wings with the dry mix until evenly coated. The baking powder will raise pH and help browning and crispiness.

Place coated wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 30–60 minutes to dry the skin (optional but recommended).

Oven Method (recommended for ease)

Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack over a baking sheet. Bake for 25 minutes, then flip and bake another 15–20 minutes until deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end while watching closely.

Deep-Fry Method (for extra-crisp exterior)

Heat oil in a deep pot or fryer to 350°F (175°C). Fry wings in batches 6–8 minutes until golden brown and cooked through (internal temp 165°F/74°C). Drain on a wire rack or paper towels. Use caution and do not overcrowd the oil.

In a small saucepan over medium heat combine soy sauce, hoisin, rice vinegar, honey, sesame oil, grated ginger, minced garlic and sriracha (if using). Stir to combine and bring to a gentle simmer.

Mix 1 teaspoon cornstarch with 2 tablespoons water to make a smooth slurry. Slowly whisk the slurry into the simmering glaze and cook 1–2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.

Place hot cooked wings in a large bowl. Pour the warm glaze over the wings and toss gently but thoroughly so each piece is evenly coated. Work quickly so glaze adheres while wings are hot.

Transfer wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges on the side for squeezing over, if desired.

If using baking powder, be sure it is aluminum-free to avoid a metallic aftertaste. Ensure wings reach safe internal temperature (165°F/74°C). Leftover wings can be refrigerated up to 3 days; reheat in a hot oven to re-crisp.