Chicken Wing Recipe

Prepare wings

Pat the chicken wings dry with paper towels. If they are whole and not split, separate at the joint into drumettes and flats and discard the wing tips or save for stock.

In a large bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Add the wings and toss to coat evenly.

Add soy sauce, dry sherry (or wine), and vegetable oil to the bowl and toss again so the wings are lightly coated. Cover and refrigerate for at least 30 minutes and up to 3 hours to let flavors penetrate. Remove from refrigerator 20 minutes before cooking to come toward room temperature.

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack or spray with nonstick spray.

Arrange the marinated wings in a single layer on the rack, skin side up, leaving space between pieces for air circulation.

Roast for 25 minutes. Flip each wing and roast an additional 10–15 minutes until skin is crisp and internal temperature reached 165°F (74°C), and juices run clear. If you prefer extra crispness, finish under the broiler 2–4 minutes while watching closely.

While the wings are roasting, make the Koffman-style glaze. In a small saucepan over medium-low heat, melt the unsalted butter.

Add the light brown sugar and honey; stir until sugar dissolves and mixture is smooth, about 1–2 minutes.

Whisk in Dijon mustard, grated fresh ginger, rice vinegar, soy sauce (for glaze), and Sriracha. Bring to a gentle simmer for 1 minute, then remove from heat. Taste and adjust: add a pinch of salt if needed or a bit more vinegar for brightness.

If a thicker glaze is desired, return to low heat and reduce gently for 2–3 minutes, stirring, until syrupy. Keep warm.

When wings are cooked and crisp, transfer them to a large bowl. Pour the warm Koffman-style glaze over the wings and toss gently to coat evenly. Alternatively, for a layered finish, brush glaze onto wings and return to the oven for 2–3 minutes to set the glaze.

Arrange glazed wings on a serving platter. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lemon wedges on the side for squeezing, if desired.