Wings Recipe

Dry and trim

Pat the wings very dry with paper towels. If not already split, separate wings at the joint into drumettes and flats; discard wing tips or save for stock.

Place wings in a large bowl. Add kosher salt, black pepper, baking powder, and 1 tablespoon neutral oil. Toss thoroughly so each wing is evenly coated. The baking powder helps crisp the skin when baked or air-fried.

Arrange the coated wings in a single layer on a wire rack set over a baking sheet. For best results chill uncovered in the refrigerator for 30–60 minutes to dry the skin further (optional but recommended).

Oven method (crispy baked)

Preheat oven to 425°F (220°C). Place the wire rack with wings on the baking sheet into the hot oven. Bake for 25 minutes, then flip each wing and bake an additional 15–20 minutes until golden brown and crisp and internal temperature reaches 165°F (74°C). If you want extra crispness, broil on high for 1–2 minutes watching closely.

Air-fryer method (alternative)

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (cook in batches if necessary). Air-fry for 10 minutes, flip, then air-fry another 8–10 minutes until crisp and cooked through.

While the wings cook, combine honey, Sriracha, soy sauce, rice vinegar, minced garlic, and butter in a small saucepan over low heat.

Stir constantly until the butter melts and the mixture is smooth and slightly thickened, about 3–4 minutes. Remove from heat and stir in lime juice. If the glaze is too thick, whisk in up to 1 tablespoon water to reach a glossy, pourable consistency.

When wings are hot and cooked through, transfer them to a large clean bowl. Pour the warm glaze over the wings and toss gently so each wing is thoroughly coated.

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