Chicken Wings Recipe

Prepare Wings

Pat the chicken wings dry with paper towels. Removing surface moisture is key to crispness.

Place wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and baking powder evenly over the wings.

Toss wings thoroughly so the dry rub coats all pieces. Let sit at room temperature for 15 minutes or refrigerate uncovered for up to 2 hours — chilling longer helps dry the skin for extra crispiness.

Oven Method

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly coat the rack with cooking spray or brush with 1 tsp neutral oil. Arrange wings in a single layer on the rack, spacing them so air circulates. Bake for 25 minutes, flip each wing, then bake an additional 12–15 minutes until skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil on high for 2–3 minutes while watching closely.

Air-Fryer Method

Preheat the air fryer to 400°F (200°C) if your model recommends preheating. Lightly toss wings with 1 tsp neutral oil. Place wings in a single layer in the basket (cook in batches if needed). Air-fry for 20–25 minutes, shaking the basket every 6–8 minutes, until golden and crisp and internal temperature is 165°F (74°C).

While wings cook, combine honey, sriracha, soy sauce, rice vinegar, minced garlic, lime juice, and butter in a small saucepan over medium-low heat.

Bring the mixture to a gentle simmer, stirring so the butter melts and ingredients combine. In a small bowl, whisk cornstarch with 1 tsp water to make a slurry.

Slowly whisk the slurry into the simmering sauce and cook for 30–60 seconds more until sauce thickens slightly to a glaze consistency. Remove from heat and keep warm.

When wings are cooked and crisp, transfer them to a large clean bowl. Spoon the warm honey-sriracha glaze over the wings.

Toss gently but thoroughly so every wing is evenly coated. Taste and adjust: add more sriracha for heat or more honey for sweetness if desired.

Transfer glazed wings to a serving platter. Sprinkle chopped cilantro or parsley and toasted sesame seeds over the top. Serve immediately with lime wedges on the side for squeezing.