Alaskan Wings Recipe

Prep and dry

Pat the wings thoroughly dry with paper towels. Removing surface moisture helps them crisp in the oven or fryer.

If whole, separate wings into drumettes and wingettes by cutting at the joint. Discard tips or save for stock.

In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. Baking powder raises pH and helps crisp the skin. Let rest in the fridge, uncovered, for at least 30 minutes — up to 4 hours for best crisping.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack (or brush wings with the 2 tbs vegetable oil) to prevent sticking.

Arrange wings in a single layer on the rack, spaced so air can circulate. Roast in the preheated oven for 25–30 minutes, then flip and roast another 10–15 minutes until skin is deep golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total roasting time ~40–45 minutes depending on wing size.

Alternative: shallow-fry wings in 1/2 inch vegetable oil in a heavy skillet over medium-high heat 6–8 minutes per side until crisp and cooked through. Drain on paper towels before saucing.

While wings roast, make the glaze. In a small saucepan over medium heat melt the butter. Add minced garlic and cook 20–30 seconds until fragrant, careful not to brown.

Stir in honey, brown sugar, soy sauce, lemon juice, and cider vinegar. Bring to a gentle simmer and cook 2–3 minutes to dissolve sugar and slightly thicken.

Whisk in smoked paprika and crushed red pepper flakes. Taste and adjust: more lemon for brightness, more honey for sweetness, or an extra 1/2 tsp soy for saltiness. Simmer until glaze coats the back of a spoon, about 2–3 minutes more. Remove from heat.

Transfer the hot cooked wings to a large clean bowl. Pour the warm Alaskan glaze over the wings and toss gently but thoroughly to coat each piece. Work quickly so the glaze adheres.

Arrange glazed wings on a serving platter. Sprinkle chopped dill (or chives) and toasted sesame seeds over the top. Serve immediately with lemon wedges and blue cheese or ranch dressing on the side.

Leftovers: store cooled wings and any extra glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to refresh crispness, then toss with additional warmed glaze if needed.